347 DALHOUSIE ST
Green
No violations were found at the most recent inspection.
Source: Ottawa Public Health
OSMOW'S is in the Byward Market neighbourhood. Byward Market, Ottawa has 272 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 270 (99%) that have passed their most recent inspection, with 2 (1%) 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.
MILANO PIZZERIA
Byward Market
This restaurant has been inspected 6 times since January 10, 2024, with 6 green results, 0 yellow results, and 0 red results on record.
No violations
1 violation
Food processed in a manner that makes the food safe to eat. Process all food in a manner that makes the food safe to eat
No violations
1 violation
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 60°C or higher. Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours.
No violations
3 violations
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.
All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use. All the equipment, utensils and multi-service articles used in the food premise must be suitable for their intended purpose.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide hot-holding units with accurate indicating thermometers that may be easily read.