OttawaIsland Park - Wellington Village
1237 WELLINGTON ST W
Green
3 violations were found at the most recent inspection.
Source: Ottawa Public Health
March 5, 2026
This summary is AI generated and can contain mistakes.
The restaurant's floors, walls, and ceilings were clean and in good repair, meeting health standards.
Cleaning cloths and towels used for dishes and food contact surfaces must be clean, in good condition, and used only for that purpose.
Equipment and facility surfaces that touch food must be cleaned and sanitized regularly to keep them sanitary.
THE WOOD ON WELLINGTON is in the Island Park - Wellington Village neighbourhood. Island Park - Wellington Village, Ottawa has 62 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 62 (100%) that have passed their most recent inspection, with no conditional passes or closures.
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.
NAMCHE KITCHEN
Hintonburg - Mechanicsville
This restaurant has been inspected 9 times since February 21, 2024, with 9 green results, 0 yellow results, and 0 red results on record.
3 violations
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition. In compliance. Floors, walls, and ceilings observed to be clean and in good repair.
Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose.
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.
No violations
No violations
1 violation
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
3 violations
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Protect the food premise against the entry of pests. Maintain records of all pest control measures that are undertaken in the premise.
Every food premise shall be provided with employee hand washing stations.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
No violations
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.
No violations
3 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.
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition. Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food. The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.