675 SOMERSET STREET WEST · West Centretown
January 23, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must have enough hand washing stations that are easy for employees to access, properly maintained, and well-stocked with supplies.
The restaurant must sanitize utensils using either an approved chemical solution with at least 200 parts per million of quaternary ammonium at 24°C or higher for at least 45 seconds, or by using hot water for the required time and temperature.
Equipment and facility surfaces that touch food must be cleaned and sanitized regularly to keep them sanitary.
TEALIVE is in the West Centretown neighbourhood. West Centretown, Ottawa has 209 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 5, 2026, there are 191 (91%) that have passed their most recent inspection, with 1 (0%) conditional and no closures.
This restaurant has been inspected 2 times since January 14, 2025, with 2 passes, 0 conditional outcomes, and 0 closures on record.
Every food premise shall be provided with employee hand washing stations. Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers. The hand washing stations must be used only for the hand washing of employees.
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.
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.
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. Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.