OttawaHunt Club South Industrial
148 COLONNADE RD S
Green
No violations were found at the most recent inspection.
Source: Ottawa Public Health
TAKE ANOTHER BITE is in the Hunt Club South Industrial neighbourhood. Hunt Club South Industrial, Ottawa has 76 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 1, 2026, there are 76 (100%) that have passed their most recent inspection, with no conditional passes or closures.
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.
This restaurant has been inspected 10 times since March 18, 2024, with 9 green results, 1 yellow result, and 0 red results on record.
No violations
2 violations
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
3 violations
Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.
Every food premise shall be provided with employee hand washing stations.
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.
No violations
No violations
1 violation
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
No violations
2 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.
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams. Equipment and utensils that come into direct contact with food must be corrosion-resistant and non-toxic.
1 violation
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
3 violations
All food shall be protected from contamination and adulteration.
Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food. Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
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 at a temperature not lower than 82°C applied for a minimum of 10 seconds.