OttawaHintonburg - Mechanicsville
1123 WELLINGTON STREET
Green
4 violations were found at the most recent inspection.
Source: Ottawa Public Health
March 25, 2026
GreenThis summary is AI generated and can contain mistakes.
Food must be protected from contamination and handled safely, including ice used in food or beverage preparation.
The restaurant must keep its floors, walls, ceilings, and overall premises clean and sanitary.
The restaurant must have designated handwashing stations available for employees to use.
Cleaning cloths and towels used for dishes and food contact surfaces must be clean, in good condition, and used only for that purpose.
SUSHI-RO is in the Hintonburg - Mechanicsville neighbourhood. Hintonburg - Mechanicsville, Ottawa has 138 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 138 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since March 25, 2024, with 4 green results, 0 yellow results, and 0 red results on record.
4 violations
All food shall be protected from contamination and adulteration. Protect all food 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 operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
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.
COURAGE COOKIES HINTONBURG
Hintonburg - Mechanicsville
Every food premise shall be provided with employee hand washing stations.
Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose.
2 violations
Every food premise shall be provided with employee hand washing stations. In compliance. Hand washing stations provided and adequately supplied.
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.
No violations
3 violations
Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher. Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
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.
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.