OttawaBeacon Hill South - Cardinal Heights
1722 MONTRéAL RD
Green
3 violations were found at the most recent inspection.
Source: Ottawa Public Health
June 11, 2026
This summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must have designated handwashing stations available for employees to use.
The restaurant's ventilation system must be properly maintained to remove cooking odors, fumes, vapors, and smoke from the kitchen.
The restaurant must have at least one staff member with food handler training present at all times while the business is open.
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 Ottawa Public Health. As of June 11, 2026, there are 53 (93%) 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 5 times since September 19, 2024, with 5 green results, 0 yellow results, and 0 red results on record.
3 violations
Every food premise shall be provided with employee hand washing stations.
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 odours, fumes, vapours, and smoke.
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.
3 violations
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.
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.
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.
Every food premise shall be provided with employee hand washing stations.
No violations
6 violations
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.