Safety Inspections

3 BROTHERS SHAWARMA AND POUTINE

160 RIDEAU STREET
OTTAWA, ON
K1N 5X6

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Green
Routine inspection on August 13, 2020

Corrected During Inspection

Non-critical

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.

Corrected During Inspection

Non-critical

Every food premise shall be provided with employee hand washing stations.

Green
Follow-up inspection on July 28, 2020

This premises was found to be in compliance with the Health Protection and Promotion Act R.S.O. 1990.

Green
Routine inspection on July 27, 2020

Not in Compliance

Critical

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.

  • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
  • Keep potentially hazardous foods at an internal temperature of 60°C or higher.

Corrected During Inspection

Non-critical

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.
  • The hand washing stations must be used only for the hand washing of employees.

Not in Compliance

Non-critical

The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.

Not in Compliance

Non-critical

The levels of illumination required are maintained in the food premise during all hours of operation.

Not in Compliance

Non-critical

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.

  • The floor or floor coverings must be tight, smooth and non-absorbent.
  • The walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition.
  • 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.
Green
Routine inspection on October 31, 2019

Corrected During Inspection

Critical

All food shall be protected from contamination and adulteration.

  • Protect all food from contamination and adulteration.

Not in Compliance

Non-critical

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 free from materials and equipment not regularly used in the room.

Not in Compliance

Non-critical

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.

Not in Compliance

Non-critical

All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.

  • All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.

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