192 SWITZER AVE · Westboro
February 5, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Foods that can spoil easily must be kept either at 4°C (40°F) or colder, or at 60°C (140°F) or hotter to prevent bacterial growth.
WESTBORO JEWISH MONTESSORI PRESCHOOL is in the Westboro neighbourhood. Westboro, Ottawa has 80 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 5, 2026, there are 75 (94%) that have passed their most recent inspection, with 1 (1%) conditional and no closures.
This restaurant has been inspected 7 times since July 3, 2024, with 6 green results, 1 yellow result, and 0 red results on record.
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.
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.
All food shall be protected from contamination and adulteration.
The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature. Provide equipment used for refrigeration that is sufficiently sized to store any potentially hazardous food and maintain it at 4°C or lower.
All food shall be protected from contamination and adulteration.
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.
All food shall be protected from contamination and adulteration.
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.