OttawaLedbury - Heron Gate - Ridgemont
1739 WALKLEY RD
Green
5 violations were found at the most recent inspection.
Source: Ottawa Public Health
June 17, 2026
This summary is AI generated and can contain mistakes.
Food handlers must wash their hands frequently to prevent contamination of food and food preparation areas, and must be free of infectious diseases.
Foods that can spoil quickly were not kept at safe temperatures—they need to be kept at 4°C (40°F) or colder, or 60°C (140°F) or hotter. The restaurant must maintain proper temperatures for these foods at all times.
The restaurant must prevent pests from entering and eliminate conditions that allow pests to live or breed on the premises.
Equipment and facility surfaces that touch food must be cleaned and sanitized regularly to keep them sanitary.
The restaurant needs to install easy-to-read thermometers on refrigeration and hot-holding equipment to monitor food temperatures.
POPEYE'S LOUISIANA KITCHEN is in the Ledbury - Heron Gate - Ridgemont neighbourhood. Ledbury - Heron Gate - Ridgemont, Ottawa has 60 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 60 (100%) that have passed their most recent inspection, with no conditional passes or 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.
STACKED PANCAKE AND BREAKFAST HOUSE
Ledbury - Heron Gate - Ridgemont
This restaurant has been inspected 5 times since May 13, 2024, with 5 green results, 0 yellow results, and 0 red results on record.
5 violations
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. Food handlers must wash his or her hands as often as necessary to prevent the contamination of food or food areas.
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.
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.
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.
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.
No violations
No violations
No violations
No violations