320 QUEEN ST
Vert
1 infraction relevée lors de la dernière inspection.
Source : Ottawa Public Health
16 juin 2026
VertCe résumé est généré par IA et peut contenir des erreurs.
Les chiffons et serviettes de nettoyage utilisés pour la vaisselle et les surfaces en contact avec les aliments doivent être maintenus propres, en bon état et utilisés uniquement à cette fin.
THE CORNER KITCHEN se trouve dans le quartier Centretown. Centretown, Ottawa compte 506 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 3 juillet 2026, 504 (100%) d'entre eux ont réussi leur dernière inspection, avec 2 (0%) en réussi conditionnel et aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 18 octobre 2024, avec 5 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
1 infraction
Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose. Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in good repair. Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in a clean condition.
Ce dossier provient d'Ottawa Public Health pour Ottawa. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Vert signifie aucune infraction importante. Jaune signifie que des problèmes ont été constatés et doivent être corrigés. Rouge signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
SHAWARMA TAZA
Centretown
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.
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. In compliance. The inspector observed a valid food handlers certificate from a food handler on site during this inspection.
4 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.
Every food premise shall be provided with employee hand washing stations.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
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.
Aucune infraction
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. 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.
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. Keep the food premise free of conditions that lead to the breeding of pests.