3797 JOY'S RD
Green
4 violations were found at the most recent inspection.
Source: Ottawa Public Health
May 22, 2026
GreenThis summary is AI generated and can contain mistakes.
Equipment and food contact surfaces must be cleaned and sanitized regularly to keep them sanitary.
The refrigerators and warming equipment used to store foods that can spoil must have thermometers that are easy to read and show accurate temperatures.
The restaurant must properly sanitize utensils using either approved chemicals or hot water at the correct temperature and time, and must have test strips available to verify the sanitizer strength.
The restaurant must have at least one staff member on duty at all times who has completed food safety training.
RICHMOND CENTENNIAL GOLF is in the Richmond neighbourhood. Richmond, Ottawa has 48 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 29, 2026, there are 48 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 3 times since November 5, 2024, with 3 green results, 0 yellow results, and 0 red results on record.
4 violations
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.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
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.
ST ANDREWÂS PRESBYTERIAN CHURCH SERVING KITCHEN
Richmond
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
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.
No violations
1 violation
Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair. Equip every sanitary facility with a constant supply of hot running water.