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KALINGA INDIAN CUISINE

251 LAURIER AVE W OTTAWA ON K1P 5J6 · Food Safety

Official record from Ottawa →

Inspection summary

KALINGA INDIAN CUISINE has been inspected 15 times by Ottawa Public Health since December 5, 2024. The most recent inspection, on August 5, 2026, recorded 3 infractions.

2 of 15 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 41 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 12 times across 9 separate inspections, most recently on August 5, 2026. For example: Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 5 separate inspections, most recently on August 5, 2026. For example: Every food premise shall be provided with employee hand washing stations.

  • 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 3 times across 3 separate inspections, most recently on July 2, 2026. For example: The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.

  • 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 3 times across 3 separate inspections, most recently on June 26, 2026. For example: All food shall be protected from contamination and adulteration.

  • 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 January 22, 2026. For example: 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.

About this data

These results come from Ottawa 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.

15 inspections

  1. Follow-up

    3 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.
      • Failure to comply may result in legal action.
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
      • Provide easy to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
    • 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
      • Failure to comply may result in legal action.
  2. Follow-up

    4 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.
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
    • 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.
      • 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.
      • Enforcement action taken.
    • 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
  3. Follow-up

    1 infraction

    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
      • Provide easy to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
  4. Follow-up

    3 infractions

    • Every food premise shall be operated and maintained such that it is not a health hazard, adversely affecting the sanitary operations or the wholesomeness of food.
    • 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.
      • Keep the food premise free of conditions that lead to the harbouring of pests.
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
      • Provide a mechanical dishwasher constructed, designed and maintained to provide clean wash water clean at all times and maintaining a temperature not lower than 60°C or higher than 71°C.
      • Provide easy to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
  5. Follow-up

    5 infractions

    • Every food premise shall be operated and maintained such that it is not a health hazard, adversely affecting the sanitary operations or the wholesomeness of food.
      • Premises must be free from every condition that may be a health hazard.
      • Premises must be free from every condition that may adversely affect the sanitary operation of the premises.
      • Premises must be free from every condition that may adversely affect the wholesomeness of food.
      • Failure to comply may result in legal action.
    • 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.
      • Keep the food premise free of conditions that lead to the breeding of pests.
      • Maintain records of all pest control measures that are undertaken in the premise.
      • Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
    • 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 walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition.
      • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
      • Failure to comply may result in legal action.
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
      • Provide easy to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
      • Failure to comply may result in legal action.
  6. Required

    9 infractions

    • Every food premise shall be operated and maintained such that it is not a health hazard, adversely affecting the sanitary operations or the wholesomeness of food.
      • Premises must be free from every condition that may be a health hazard.
      • Premises must be free from every condition that may adversely affect the sanitary operation of the premises.
      • Premises must be free from every condition that may adversely affect the wholesomeness of food.
      • Failure to comply may result in legal action.
    • 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 of sound and tight construction.
      • All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
    • 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.
      • Keep the food premise free of conditions that lead to the harbouring of pests.
      • Keep the food premise free of conditions that lead to the breeding of pests.
      • Enforcement action taken.
    • 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 walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition.
      • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
      • Failure to comply may result in legal action.
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
      • Provide a mechanical dishwasher constructed, designed and maintained to provide clean wash water clean at all times and maintaining a temperature not lower than 60°C or higher than 71°C.
      • Failure to comply may result in legal action.
    • 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.
    • 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.
      • 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.
      • Failure to comply may result in legal action.
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
      • Failure to comply may result in legal action.
    • 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
      • Enforcement action taken.
  7. Follow-up

    1 infraction

    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
  8. Required

    6 infractions

    • 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 the room in a manner permitting thorough cleaning.
      • Construct and arrange the room in a manner to permit maintaining the room or place in a clean and sanitary condition.
    • 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 excessive heat.
      • Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
      • Failure to comply may result in legal action.
    • 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.
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
    • 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.
      • Failure to comply may result in legal action.
    • 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
      • Failure to comply may result in legal action.
  9. Follow-up

    1 infraction

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
  10. Required

    8 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.
      • Failure to comply may result in legal action.
    • 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 excessive heat.
      • Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
    • 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.
      • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
      • 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.
      • Failure to comply may result in legal action.
    • 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.
      • Failure to comply may result in legal action.
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
      • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds.
    • 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.
      • Sanitize utensils in a clean quaternary ammonium solution of not less than 200 parts per million at a temperature not lower than 24°C for at least 45 seconds.
      • Failure to comply may result in legal action.
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
    • 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
      • Failure to comply may result in legal action.
  11. Required

    3 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.
    • 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.
  12. Follow-up

    0 infractions

  13. Follow-up

    2 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.
    • 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.
  14. Required

    5 infractions

    • Every food premise shall be provided with employee hand washing stations.
      • The hand washing stations must be used only for the hand washing of employees.
    • Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition.
      • Collect and remove garbage and wastes as often as necessary from the food premise in order to maintain it in a sanitary condition.
      • Collect and remove liquid waste as often as necessary from the food premise in order to maintain it in a sanitary condition.
    • 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 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.
    • 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.
      • For further information, please visit www.ottawapublichealth.ca; Search phrase: Certified Food Handler Training
    • 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
  15. Routine inspection

    0 infractions

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