99 METCALFE ST
Green
2 violations were found at the most recent inspection.
Source: Ottawa Public Health
December 9, 2025
GreenThis summary is AI generated and can contain mistakes.
Equipment and facility surfaces that touch food must be cleaned and sanitized regularly to keep them sanitary.
The restaurant must properly sanitize utensils using either a chlorine solution (at least 100 parts per million) at 24°C for 45 seconds or another approved sanitizer following the manufacturer's instructions.
SECOND CUP is in the Centretown neighbourhood. Centretown, Ottawa has 506 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 504 (100%) that have passed their most recent inspection, with 2 (0%) conditional and no closures.
This restaurant has been inspected 2 times since May 6, 2024, with 2 green results, 0 yellow results, and 0 red results on record.
2 violations
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. Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
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 chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds. Use the approved other sanitizing agent in accordance with the manufacturer's instructions.
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.
GABRIEL PIZZA
Centretown
2 violations
Every food premise shall be provided with employee hand washing stations.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.