AL-HUDA RESTAURANT

1644 BANK ST OTTAWA ON K1V 7Y6 · Food Safety

7 inspections

1. Routine inspectionJun 4, 2026

   3 infractions

   • 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 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.
   • 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.
2. Routine inspectionNov 25, 2025

   1 infraction

   • 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.
3. Routine inspectionJun 3, 2025

   1 infraction

   • Every food premise shall be provided with employee hand washing stations.
4. Follow-up inspectionSep 27, 2024

   0 infractions

5. Routine inspectionSep 24, 2024

   4 infractions

   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
   • Every food premise shall be provided with employee hand washing stations.
   • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
   • 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.
6. Follow-up inspectionApr 2, 2024

   0 infractions

7. Routine inspectionMar 28, 2024

   3 infractions

   • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
   • Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition.
     • Construct and arrange the room in a manner to permit maintaining the room or place in a clean and sanitary condition.
   • 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.