1990 RUSSELL RD · Elmvale - Canterbury
1 avril 2026
VertCe résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Les aliments périssables doivent être conservés soit à 4°C (40°F) ou plus froid, soit à 60°C (140°F) ou plus chaud pour prévenir la croissance bactérienne.
Le restaurant doit s'assurer que tous les aliments sont protégés contre la contamination et l'altération.
L'équipement de réfrigération n'est pas suffisamment grand pour stocker correctement les aliments périssables et les maintenir assez froids. Le restaurant doit fournir une réfrigération de taille adéquate pour maintenir les températures à 4°C (40°F) ou moins.
Le restaurant doit avoir au moins un membre du personnel ayant suivi une formation de manipulateur d'aliments présent en tout temps pendant les heures d'ouverture.
Le restaurant doit entretenir les salles de bains en bon état et fournir un moyen aux employés de se sécher les mains, comme des serviettes en papier ou un sèche-mains.
Le restaurant doit avoir des stations de lavage des mains désignées à la disposition des employés.
La personne qui ouvre une nouvelle entreprise alimentaire doit notifier le département de la santé avec son nom, ses coordonnées et l'emplacement de l'entreprise.
OB & O AFRO-CARIBBEAN RESTAURANT & DAVE'S BAR se trouve dans le quartier Elmvale - Canterbury. Elmvale - Canterbury, Ottawa compte 44 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 4 juin 2026, 43 (98%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
Ce restaurant a été inspecté 6 fois depuis le 5 octobre 2024, avec 6 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
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.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature. Provide equipment used for refrigeration that is sufficiently sized to store any potentially hazardous food and maintain it at 4°C or lower.
Ce dossier provient d'Ottawa Public Health pour Ottawa. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Vert signifie aucune infraction importante. Jaune signifie que des problèmes ont été constatés et doivent être corrigés. Rouge signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
East Industrial
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.
Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair. Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.
Every food premise shall be provided with employee hand washing stations.
A person giving notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16(2) of the Health Protection and Promotion Act shall include his or her name, contact information and the location of the food premise in the notice.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.
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.
Multi-service utensils shall be cleaned and sanitized after each use.
Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food. Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Sanitize utensils in a clean quaternary ammonium solution of not less than 200 parts per million at a temperature not lower than 24°C for at least 45 seconds.
Every food premise shall be provided with employee hand washing stations. Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.
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 walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition.
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.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. In compliance. Accurate indicating thermometers available in all refrigeration and hot holding units.
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.
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. Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.