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Istanbul Doner House

7555 Montrose Rd, Niagara Falls ON L2H 1X5 · Restaurant

Official record from Niagara Region →

Inspection summary

Istanbul Doner House has been inspected 9 times by Niagara Region Public Health since July 21, 2025. The most recent inspection, on August 20, 2026, recorded 2 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 16 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 6 times across 4 separate inspections, most recently on July 8, 2026. For example: Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on August 20, 2026. For example: Premise is protected against the entry of pests.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on July 8, 2026. For example: Cold holding is adequate and maintained at 4°C (40°F) or lower.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on July 30, 2025. For example: Manual dishwashing is satisfactory.

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 5 separate inspections, most recently on July 8, 2026. For example: Utensils are maintained in a clean and sanitary condition.

About this data

These results come from Niagara Region Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. On Demand

    2 infractions

    • Premise is protected against the entry of pests.
    • Records are retained on premise.
  2. Routine Inspection

    5 infractions

    • Food is obtained from an inspected source.
    • Utensils are maintained in a clean and sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
  3. Re-inspection

    0 infractions

  4. Routine Inspection

    4 infractions

    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  5. Re-inspection

    0 infractions

  6. Routine Inspection

    5 infractions

    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
    • Utensils are maintained in a clean and sanitary condition.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  7. Re-inspection

    1 infraction

    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
  8. Re-inspection

    7 infractions

    • Utensils are maintained in a clean and sanitary condition.
    • Manual dishwashing is satisfactory.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
  9. Routine Inspection

    3 infractions

    • Certified food handler is onsite.
    • Manual dishwashing is satisfactory.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.

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