BANK SHAWARMA AND POUTINE

1227 BANK ST OTTAWA ON K1S 3X7 · Food Safety

12 inspections

1. Routine inspectionApr 7, 2026

   5 infractions

   • 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.
   • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
   • Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
     • Keep every sanitary facility sanitary, properly equipped and in good repair.
   • 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.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
2. Complaint-based inspectionOct 22, 2025

   0 infractions

3. Follow-up inspectionOct 6, 2025

   0 infractions

4. Routine inspectionSep 22, 2025

   2 infractions

   • 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.
   • 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 60°C or higher.
5. Routine inspectionMay 20, 2025

   0 infractions

6. Routine inspectionJan 20, 2025

   2 infractions

   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
   • 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.
7. Complaint-based inspectionNov 13, 2024

   0 infractions

8. Follow-up inspectionOct 4, 2024

   0 infractions

9. Follow-up inspectionSep 27, 2024

   1 infraction

   • 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.
10. Routine inspectionSep 4, 2024

    2 infractions

    • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
      • Protect the food premise against the entry of pests.
    • 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.
11. Routine inspectionJun 13, 2024

    5 infractions

    • Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
      • Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.
    • 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.
    • 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 60°C or higher.
    • 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.
    • Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases.
      • Food handlers must wash his or her hands as often as necessary to prevent the contamination of food or food areas.
12. Routine inspectionJan 8, 2024

    1 infraction

    • 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.