3500 HAWTHORNE RD · Greenbelt
February 11, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must have at least one staff member with food handler training present at all times while the business is open.
SECOND CUP is in the Greenbelt neighbourhood. Greenbelt, Ottawa has 33 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 2, 2026, there are 33 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 6 times since June 17, 2024, with 6 green results, 0 yellow results, and 0 red results on record.
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. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
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.
Findlay Creek
Every food premise shall be provided with employee hand washing stations.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide refrigeration units with accurate indicating thermometers that may be easily read.
All food shall be protected from contamination and adulteration. Store and handle ice used in the processing of food or drink in a sanitary manner.
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.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Sanitize utensils in a clean quaternary ammonium solution of not less than 200 parts per million at a temperature not lower than 24°C for at least 45 seconds.
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. Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept free from materials and equipment not regularly used in the room.
Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases. Food handlers must wash his or her hands as often as necessary to prevent the contamination of food or food areas.