TYROS SHAWARMA & DONAIR
5929 JEANNE D'ARC BOULEVARD OTTAWA ON K1C 6V8 · Food Safety
Inspection summary
TYROS SHAWARMA & DONAIR has been inspected 5 times by Ottawa Public Health since April 25, 2024. The most recent inspection, on May 25, 2026, recorded 1 infraction.
None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
The number of infractions per inspection has stayed roughly the same over time.
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.
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 once on July 30, 2025. 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.
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded 4 times across 4 separate inspections, most recently on May 25, 2026. For example:
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.
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded once on April 25, 2024. For example:
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.
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.
5 inspections
- Required
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.
- Required
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.
- Required
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.
- 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
- 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.
- Follow-up inspection
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.
- Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
- 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.
- Routine inspection
2 infractions
- 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.
- 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 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.
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