88 MARQUETTE AVE · Vanier North
June 3, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Potentially hazardous foods were not kept at the proper temperature; they must be stored at 4°C (40°F) or colder, or kept hot at 60°C (140°F) or warmer. The health department has taken action to enforce this requirement.
RESIDENCE MON PLAISIR is in the Vanier North neighbourhood. Vanier North, Ottawa has 75 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 3, 2026, there are 68 (91%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 9 times since June 27, 2024, with 9 passes, 0 conditional outcomes, and 0 closures on record.
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. Enforcement action taken.
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.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. Provide a mechanical dishwasher constructed, designed and maintained to provide clean wash water clean at all times and maintaining a temperature not lower than 60°C or higher than 71°C. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean quaternary ammonium compound solution of not less than 200 parts per million. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean iodine solution of not less than 25 parts per million. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using an other approved sanitizing agent used at the concentration in accordance with the manufacturer's instructions. Provide easily to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
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.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. Provide a mechanical dishwasher constructed, designed and maintained to provide clean wash water clean at all times and maintaining a temperature not lower than 60°C or higher than 71°C. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean quaternary ammonium compound solution of not less than 200 parts per million. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean iodine solution of not less than 25 parts per million. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using an other approved sanitizing agent used at the concentration in accordance with the manufacturer's instructions. Provide easily to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
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. 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.
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 floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. Provide a mechanical dishwasher constructed, designed and maintained to provide clean wash water clean at all times and maintaining a temperature not lower than 60°C or higher than 71°C. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean quaternary ammonium compound solution of not less than 200 parts per million. Provide easily to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds.