149 BANK ST
Green
4 violations were found at the most recent inspection.
Source: Ottawa Public Health
April 14, 2026
This summary is AI generated and can contain mistakes.
The restaurant must ensure all food is protected from contamination and spoilage.
Foods that can spoil easily must be kept at 4°C (40°F) or colder, or heated to 60°C (140°F) or hotter. The restaurant was not maintaining proper temperatures for these foods.
The restaurant must prevent pests from entering and eliminate conditions where pests could live or breed, and must keep records of all pest control activities for at least one year.
The restaurant must have at least one staff member with food handler training present at all times while the business is open.
MR MAOCAI RESTAURANT is in the Centretown neighbourhood. Centretown, Ottawa has 506 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 504 (100%) that have passed their most recent inspection, with 2 (0%) conditional and no closures.
This record comes from Ottawa Public Health for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Green means no significant violations. Yellow means issues were found that the operator must correct. Red means the inspector ordered the premises to stop serving customers.
UNCOMMON
Centretown
This restaurant has been inspected 7 times since October 10, 2024, with 7 green results, 0 yellow results, and 0 red results on record.
4 violations
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher. Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower. Keep potentially hazardous foods at an internal temperature of 60°C or higher.
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. Keep the food premise free of conditions that lead to the breeding of pests. Maintain records of all pest control measures that are undertaken in the premise. Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
No violations
No violations
1 violation
Every food premise shall be provided with employee hand washing stations.
5 violations
All food shall be protected from contamination and adulteration.
Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
1 violation
Every food premise shall be provided with employee hand washing stations. The hand washing stations must be used only for the hand washing of employees.
No violations
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.
Every food premise shall be provided with employee hand washing stations.