2284 TENTH LINE RD · Portobello South
February 9, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Food must be processed in a way that makes it safe to eat.
The restaurant has proper hand washing stations available for employees with adequate supplies.
SEAU DE CRABE is in the Portobello South neighbourhood. Portobello South, Ottawa has 93 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 5, 2026, there are 88 (95%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 6 times since March 18, 2025, with 6 green results, 0 yellow results, and 0 red results on record.
Food processed in a manner that makes the food safe to eat. Process all food in a manner that makes the food safe to eat
Every food premise shall be provided with employee hand washing stations. In compliance. Hand washing stations provided and adequately supplied.
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.
Food processed in a manner that makes the food safe to eat. Process all food in a manner that makes the food safe to eat Enforcement action taken.
All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use. In compliance.
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.
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.
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.
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.
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.