TURKISH KEBAB HOUSE

1910 BANK ST OTTAWA ON K1V 7Z8 · Food Safety

8 inspections

1. Follow-up inspectionJun 3, 2026

   1 infraction

   • 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.
2. Routine inspectionMay 29, 2026

   4 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.
   • 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.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
   • 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.
3. Routine inspectionOct 30, 2025

   2 infractions

   • All food shall be protected from contamination and adulteration.
   • Every food premise shall be provided with employee hand washing stations.
4. Routine inspectionJun 4, 2025

   1 infraction

   • Every food premise shall be provided with employee hand washing stations.
5. Follow-up inspectionDec 23, 2024

   0 infractions

6. Follow-up inspectionDec 17, 2024

   1 infraction

   • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
7. Routine inspectionDec 13, 2024

   7 infractions

   • Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space.
     • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned.
   • 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 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.
   • 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.
   • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can 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.
   • 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.
   • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
     • Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
8. Routine inspectionMar 19, 2024

   0 infractions