KOWLOON MARKET

712 SOMERSET ST W OTTAWA ON K1R 6P8 · Food Safety

16 inspections

1. Follow-up inspectionFeb 26, 2026

   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.
2. Routine inspectionFeb 11, 2026

   6 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.
   • 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.
     • Provide equipment used for refrigeration that is sufficiently sized to store any potentially hazardous food and maintain it at 4°C or lower.
   • 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.
   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
   • 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.
3. Complaint-based inspectionDec 15, 2025

   0 infractions

4. Complaint-based inspectionNov 5, 2025

   0 infractions

5. Complaint-based inspectionSep 12, 2025

   3 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.
   • 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 suitable for their intended purpose.
   • 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.
     • Provide equipment used for hot-holding that is sufficiently sized to store any potentially hazardous food and maintain it at 60°C or higher.
6. Routine inspectionJul 28, 2025

   3 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.
     • Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
   • 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.
   • The levels of illumination required are maintained in the food premise during all hours of operation.
     • Maintain the levels of illumination required under Ontario Regulation 332/12 (Building Code) during all hours of operation.
7. Routine inspectionJul 28, 2025

   3 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.
   • The levels of illumination required are maintained in the food premise during all hours of operation.
     • In compliance. Adequate levels of illumination observed at the time of inspection.
   • 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.
8. Complaint-based inspectionJun 2, 2025

   0 infractions

9. Routine inspectionJan 28, 2025

   2 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.
     • Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
   • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
     • Keep the food premise free of conditions that lead to the harbouring of pests.
10. Complaint-based inspectionDec 2, 2024

    0 infractions

11. Complaint-based inspectionOct 16, 2024

    2 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.
    • All food shall be protected from contamination and adulteration.
12. Complaint-based inspectionAug 28, 2024

    0 infractions

13. Complaint-based inspectionJun 4, 2024

    0 infractions

14. Complaint-based inspectionMar 12, 2024

    0 infractions

15. Follow-up inspectionMar 7, 2024

    0 infractions

16. Routine inspectionMar 1, 2024

    3 infractions

    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
      • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
    • 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 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.