101 SCHNEIDER RD · Brookside - Briarbrook - Morgan's Grant
February 13, 2026
PassFood contact surfaces like utensils and equipment must be made of non-toxic, corrosion-resistant materials without cracks or gaps.
The restaurant must have at least one staff member with food handler training present at all times while the business is open.
ZAKUSKA MARKET AND DELI is in the Brookside - Briarbrook - Morgan's Grant neighbourhood. Brookside - Briarbrook - Morgan's Grant, Ottawa has 117 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 20, 2026, there are 113 (97%) that have passed their most recent inspection, with no conditional passes and 1 (1%) closed.
View the Brookside - Briarbrook - Morgan's Grant neighbourhood
This restaurant has been inspected 6 times since June 25, 2024, with 6 passes, 0 conditional outcomes, and 0 closures on record.
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
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 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.
Brookside - Briarbrook - Morgan's Grant
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
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.
Every food premise shall be provided with employee hand washing stations. The hand washing stations must be used only for the hand washing of employees.
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.
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 chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
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.