5754 HAZELDEAN RD
Vert
1 infraction relevée lors de la dernière inspection.
Source : Ottawa Public Health
29 juin 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit avoir au moins un membre du personnel ayant suivi une formation de manipulateur d'aliments présent en tout temps pendant les heures d'ouverture.
TEALIVE se trouve dans le quartier Stittsville. Stittsville, Ottawa compte 230 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 3 juillet 2026, 229 (100%) d'entre eux ont réussi leur dernière inspection, avec aucun réussi conditionnel et 1 (0%) fermé.
Ce dossier provient d'Ottawa Public Health pour Ottawa. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Vert signifie aucune infraction importante. Jaune signifie que des problèmes ont été constatés et doivent être corrigés. Rouge signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
MAKI SUSHI + POKE
Stittsville
Ce restaurant a été inspecté 7 fois depuis le 7 juillet 2025, avec 7 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
1 infraction
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.
Aucune infraction
Aucune infraction
Aucune infraction
Aucune infraction
2 infractions
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 hot-holding units with accurate indicating thermometers that may be easily read.
7 infractions
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.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
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. Provide your name, contact information and the location of the food premise in the notice required under the Act.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide hot-holding units with accurate indicating thermometers that may be easily read.
Every food premise shall be provided with employee hand washing stations.
All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.
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.