1722 MONTRÏ¿½AL RD · Beacon Hill South - Cardinal Heights
January 14, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must have at least one staff member with food handler training present at all times while the business is open.
The restaurant must regularly collect and remove garbage and liquid waste to keep the facility clean and sanitary.
The restaurant must sanitize utensils using either an approved chemical solution (such as a chlorine solution of at least 100 parts per million at 24°C or higher for at least 45 seconds) or hot water at the proper temperature and duration. A test kit must be available to check the sanitizing solution's strength.
TASTE OF KONGO is in the Beacon Hill South - Cardinal Heights neighbourhood. Beacon Hill South - Cardinal Heights, Ottawa has 57 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 2, 2026, there are 53 (93%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since September 19, 2024, with 4 passes, 0 conditional outcomes, and 0 closures 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. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition.
This record comes from the local public-health unit for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
Beacon Hill South - Cardinal Heights
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. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
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.
Every food premise shall be provided with employee hand washing stations.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
A person giving notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16(2) of the Health Protection and Promotion Act shall include his or her name, contact information and the location of the food premise in the notice.
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.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat. Maintain the ventilation system in a manner that it eliminates excessive heat. Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
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.