50 RIDEAU STREET
Green
3 violations were found at the most recent inspection.
Source: Ottawa Public Health
February 6, 2024
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.
The restaurant's floors, walls, and ceilings must be kept clean and in good repair, particularly in areas where food is prepared or handled.
Equipment and food contact surfaces must be cleaned and sanitized regularly to keep them sanitary.
SECOND CUP is in the Sandy Hill neighbourhood. Sandy Hill, Ottawa has 193 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 19, 2026, there are 192 (99%) that have passed their most recent inspection, with 1 (1%) conditional and no closures.
This restaurant has been inspected 2 times since January 31, 2024, with 2 green results, 0 yellow results, and 0 red results on record.
3 violations
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.
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 walls and ceilings of rooms and passageways must be readily cleaned and must be 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.
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.
SHANGHAI 360
Sandy Hill
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.
6 violations
The levels of illumination required are maintained in the food premise during all hours of operation. Maintain the levels of illumination required under Ontario Regulation 332/12 (Building Code) during all hours of operation.
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.
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 walls and ceilings of rooms and passageways must be readily cleaned and must be 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. 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.
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.
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.
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.