OttawaBriar Green - Leslie Park
2932 BASELINE RD
Green
1 violation was found at the most recent inspection.
Source: Ottawa Public Health
June 26, 2026
GreenThis summary is AI generated and can contain mistakes.
Foods that can spoil quickly were not kept at safe temperatures—they need to be kept at 4°C (40°F) or colder, or 60°C (140°F) or hotter. The restaurant must maintain proper temperatures for these foods at all times.
THAT'S BANANAS is in the Briar Green - Leslie Park neighbourhood. Briar Green - Leslie Park, Ottawa has 4 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 26, 2026, there are 4 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 5 times since March 16, 2026, with 5 green results, 0 yellow results, and 0 red results on record.
1 violation
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.
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.
ST PAULS INTER & HIGH SCHOOL
Qualicum - Redwood Park
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. Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
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.
1 violation
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
1 violation
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.
3 violations
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration. Store and handle ice used in the processing of food or drink in a sanitary manner.
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.
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.