1877 INNES RD
Green
1 violation was found at the most recent inspection.
Source: Ottawa Public Health
May 20, 2026
GreenThis summary is AI generated and can contain mistakes.
The restaurant must have at least one staff member with food handler training present at all times while the business is open.
UPPER DECK CHEF EXPRESS is in the Pineview neighbourhood. Pineview, Ottawa has 22 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 29, 2026, there are 22 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since July 12, 2024, with 4 green results, 0 yellow results, and 0 red results on record.
1 violation
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.
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.
233 FLAVORS
Pineview
1 violation
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.
No violations
2 violations
Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food. Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.