Health and Safety
The health and safety of all our customers and staff members is of concern at all times. Healthy options are available in all our food services outlets; safety training sessions are offered to staff members and safety evaluations are performed on a regular basis. The main kitchen renovation in the University Centre offers a new and improved working environment for our main suppliers, providing an even healthier and safer environment for all.
Training Sessions Offered
Smart Serve (Responsible Service of Alcohol Program) is offered yearly to the new staff members of our main supplier, bar 1848, Café Nostalgica, Conventions and Reservations and Protection Services.
Hygiene and Wholesomeness at the University of Ottawa's Food Services
With over 25 food and beverage outlets, Food Services of the University of Ottawa manages approximately 80 % of all food and beverage sales on Campus (excluding: Second Cup [Soloway Residence], the Draft Pub [Sports Complex], the Café Nostalgica of the GESAD, 1848 [UCU] and the PIVIK [UCU] of the SFUO and lastly, private catering companies.)
Over 39,000 students, 4,000 professors, and administrative employees as well as thousands of tourists and visitors are using our Food facilities every year. In the last 25 years Food Services has evolved exceptionally and now also focuses on product offering, variety, multi-cultural needs, and health conscious products.
In order to accomodate customers’ constant evolving needs and desires, it is imperative we keep standards high. As food preparation and it's distribution require a high level of hygiene, health and safety standards. For this reason, Food Services has developed routine inspection, objectives and initiatives to protect our customers from any type of health and safety issues.
List of health and safety initiatives in our food services facilities
The City of Ottawa Public Health Department’s inspections are completed on an ad hoc basis, two to three times per year.
Steritech Company is hired by our main supplier and provides at least two ad hoc health and safety inspections yearly.
Monthly extermination inspections are conducted by ORKIN and managed by Physical Resources.
S.I.T.E. cafeteria air vents are cleaned every three months by CADEXAIR.
Grease traps at the University Centre are cleaned every three months by VEOLIA Environmental Services.
University Centre air vents are annually cleaned by André J. Pavelich Enterprises Ltd.
A Hygiene program by Compass Canada is practiced (twice a year)
Ad hoc inspections are conducted by the University of Ottawa Food Services in all facilities managed by the main supplier. On average 3 yearly inspections are done in every facility.
Following every report and inspection, Food Services ensure appropriate and timely responses to all deficiencies.
