2216 BANK ST · Emerald Woods - Sawmill Creek
MONTANA'S COOKHOUSE is in the Emerald Woods - Sawmill Creek neighbourhood. Emerald Woods - Sawmill Creek, Ottawa has 23 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of April 15, 2026, there are 23 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 7 times since September 4, 2024, with 7 passes, 0 conditional outcomes, and 0 closures on record.
Multi-service utensils shall be cleaned and sanitized after each use. Clean and sanitize multi-service articles after each use.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Keep the food premise free of conditions that lead to the harbouring of pests.
This record comes from the local public-health unit for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition. The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean iodine solution of not less than 25 parts per million.
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.