OttawaBridlewood - Emerald Meadows
62 STONEHAVEN DR
Green
2 violations were found at the most recent inspection.
Source: Ottawa Public Health
May 7, 2026
GreenThis summary is AI generated and can contain mistakes.
The restaurant must properly sanitize utensils by using either an approved chemical solution or hot water at the correct temperature for the required amount of time.
Refrigeration and hot-holding equipment must have easy-to-read thermometers to ensure food is kept at safe temperatures.
SPICE WORLD SUPERMARKET is in the Bridlewood - Emerald Meadows neighbourhood. Bridlewood - Emerald Meadows, Ottawa has 24 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 2, 2026, there are 24 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since June 10, 2025, with 4 green results, 0 yellow results, and 0 red results on record.
2 violations
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
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.
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.
THE WORKS GOURMET BURGER BISTRO
Bridlewood - Emerald Meadows
6 violations
The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature. Provide equipment used for refrigeration that is sufficiently sized to store any potentially hazardous food and maintain it at 4°C or lower.
Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition. Construct and arrange the the room in a manner permitting thorough cleaning.
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 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. 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.
2 violations
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 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.
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 sanitizing agent approved for use by Health Canada, the Canadian Food Inspection Agency or the medical officer of health. Use the approved other sanitizing agent in accordance with the manufacturer's instructions. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
1 violation
Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair. Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.