5556 MAIN ST · Manotick
April 20, 2026
PassFood contact surfaces and utensils must be in good condition without cracks, crevices, or open seams, and made from corrosion-resistant, non-toxic materials.
THE OLIVE BRANCH is in the Manotick neighbourhood. Manotick, Ottawa has 72 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of April 28, 2026, there are 68 (94%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 3 times since June 24, 2024, with 3 passes, 0 conditional outcomes, and 0 closures on record.
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams. Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
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.
Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose. In compliance.
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.
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.