6044 RIDEAU VALLEY DR
Green
3 violations were found at the most recent inspection.
Source: Ottawa Public Health
June 4, 2026
GreenThis summary is AI generated and can contain mistakes.
Foods that can spoil easily must be kept either at 4°C (40°F) or colder, or at 60°C (140°F) or hotter to prevent bacterial growth.
The restaurant must protect all food from contamination and ensure it is not adulterated or altered in ways that make it unsafe or unfit to eat.
Cleaning and maintenance chemicals must be stored separately from food in clearly labeled containers to prevent contamination.
RIDEAU VIEW GOLF AND COUNTRY CLUB is in the North Gower - Kars neighbourhood. North Gower - Kars, Ottawa has 26 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 30, 2026, there are 26 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since June 4, 2024, with 4 green results, 0 yellow results, and 0 red results on record.
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.
All food shall be protected from contamination and adulteration.
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.
STARBUCKS MANOTICK
Manotick
Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.
No violations
No violations
3 violations
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. The hand washing stations must be used only for the hand washing of employees.
Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose. Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces 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 a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.