131 CONSTANCE BAY · Constance Bay
April 1, 2026
PassUtensils that are used for multiple purposes must be cleaned and sanitized between each use.
The restaurant must ensure all food is protected from contamination and spoilage.
Equipment and food contact surfaces must be cleaned and sanitized regularly to keep them sanitary.
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's floors, walls, and ceilings must be kept clean and in good repair to maintain sanitary conditions throughout the facility, especially in areas where food is prepared or served.
SCRATCH SANDWICH SHOP is in the Constance Bay neighbourhood. Constance Bay, Ottawa has 7 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of April 1, 2026, there are 7 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since December 4, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
Multi-service utensils shall be cleaned and sanitized after each use.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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.
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.
Constance Bay
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 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.