HADHRAMOUT RESTAURANT

1930 BANK ST OTTAWA ON K1V 8A3 · Food Safety

10 inspections

1. Routine inspectionFeb 5, 2026

   4 infractions

   • 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.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
   • 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 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 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.
2. Routine inspectionAug 25, 2025

   0 infractions

3. Routine inspectionJan 28, 2025

   5 infractions

   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
   • Food liable under law to inspection in a food premise must be obtained from a source that is subject to inspection.
     • Obtain food from a source that is subject to inspection.
   • The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature.
   • 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.
   • 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.
4. Follow-up inspectionNov 19, 2024

   0 infractions

5. Follow-up inspectionNov 5, 2024

   1 infraction

   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
     • Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
6. Routine inspectionOct 29, 2024

   3 infractions

   • No operator of a food premise alters the floor space, number of toilets or washbasins in a sanitary facility without first receiving approval in writing from a public health inspector.
     • Do not alter the floor space, number of toilets or washbasins in a sanitary facility without first receiving approval in writing from a public health inspector.
   • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
     • Provide refrigeration units with accurate indicating thermometers that may be easily read.
   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
     • Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
7. Follow-up inspectionJul 30, 2024

   0 infractions

8. Routine inspectionJul 23, 2024

   5 infractions

   • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
   • 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.
   • 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.
   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
     • Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
9. Follow-up inspectionApr 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.
10. Routine inspectionApr 5, 2024

    5 infractions

    • Every food premise shall be provided with employee hand washing stations.
    • 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.
    • 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.
    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
      • Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.
    • Equipment for either manual or mechanical dishwashing available on site.