100 BAYSHORE DR
Vert
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Ottawa Public Health
OSMOWS RESTAURANT se trouve dans le quartier Bayshore - Belltown. Bayshore - Belltown, Ottawa compte 66 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 29 juin 2026, 66 (100%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
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.
POULET ROUGE
Bayshore - Belltown
Ce restaurant a été inspecté 9 fois depuis le 24 janvier 2024, avec 9 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
Aucune infraction
Aucune infraction
Aucune infraction
Aucune infraction
2 infractions
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.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
Aucune infraction
1 infraction
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.
1 infraction
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.
6 infractions
Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases.
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.
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.
Table covers, napkins or serviettes used in the service of food are clean and in good repair.
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.
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. 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. Sanitize utensils in a sanitizing agent approved for use by Health Canada, the Canadian Food Inspection Agency or the medical officer of health. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.