2284 TENTH LINE RD
Vert
2 infractions relevées lors de la dernière inspection.
Source : Ottawa Public Health
9 février 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les aliments doivent être traités d'une manière qui les rend sûrs à consommer.
Le restaurant dispose de stations de lavage des mains appropriées pour les employés avec des fournitures adéquates.
SEAU DE CRABE se trouve dans le quartier Portobello South. Portobello South, Ottawa compte 94 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 3 juillet 2026, 94 (100%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
Ce dossier provient d'Ottawa Public Health pour Ottawa. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Vert signifie aucune infraction importante. Jaune signifie que des problèmes ont été constatés et doivent être corrigés. Rouge signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
TARBOUSH LEBANESE BAKERY AND CUISINE
Portobello South
Ce restaurant a été inspecté 6 fois depuis le 18 mars 2025, avec 6 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
2 infractions
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.
Aucune infraction
4 infractions
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.
Aucune infraction
1 infraction
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.
2 infractions
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.
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.