Safety Inspections

3 BROTHERS SHAWARMA AND POUTINE

124 OSGOODE ST
OTTAWA, ON
K1N 6S2

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Green
Follow-up inspection on August 29, 2019

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

Yellow
Routine inspection on August 28, 2019

Corrected During Inspection

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.

Corrected During Inspection

Critical

All food shall be protected from contamination and adulteration.

  • Protect all food from contamination and adulteration.

Not in Compliance

Critical

Food processed in a manner that makes the food safe to eat.

  • Process all food in a manner that makes the food safe to eat

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.
  • Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours.
Green
Follow-up inspection on February 01, 2019

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.

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.
Green
Routine inspection on January 29, 2019

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.

Corrected During Inspection

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.

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.

Green
Follow-up inspection on March 07, 2018

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

Green
Routine inspection on February 13, 2018

Not in Compliance

Non-critical

Any article or piece of equipment that is used for the manufacture, distributing, sale or offering for sale, preparation, processing, handling, transportation, storage or display of food shall be,[Sec. 18]

  • Kept in good repair [sec.18(b)]

Corrected During Inspection

Critical

Food is held at 4°C (40°F) or less [Sec.33]

Green
Routine inspection on October 03, 2017

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

Green
Routine inspection on August 14, 2017

Corrected During Inspection

Critical

Food is held at 4°C (40°F) or less [Sec.33]

  • Ensure all hazardous foods are stored at 4°C (40°F) or less [sec.33(1)(a)]
Green
Routine inspection on April 04, 2017

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

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