214 HUNT CLUB RD · Hunt Club - Ottawa Airport
SECOND CUP/QUESADA is in the Hunt Club - Ottawa Airport neighbourhood. Hunt Club - Ottawa Airport, Ottawa has 69 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 2, 2026, there are 65 (94%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 9 times since November 18, 2024, with 9 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. In compliance. The inspector observed a valid food handlers certificate from a food handler on site during this inspection.
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.
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.
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 using a clean chlorine solution of not less than 100 parts per million.
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.
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.
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.
Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene. Food handlers shall take reasonable precautions to ensure that food is not contaminated by hair.
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.