OttawaBeacon Hill South - Cardinal Heights
2200 MONTREAL ROAD
Vert
5 infractions relevées lors de la dernière inspection.
Source : Ottawa Public Health
27 juin 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les aliments périssables doivent être conservés soit à 4°C (40°F) ou plus froid, soit à 60°C (140°F) ou plus chaud. Ces aliments ne doivent pas rester entre ces deux températures pendant plus de deux heures lors de la préparation, du stockage ou de l'affichage.
Le restaurant doit avoir au moins un membre du personnel ayant suivi une formation de manipulateur d'aliments présent en tout temps pendant les heures d'ouverture.
Les employés qui manipulent les aliments doivent maintenir de bonnes pratiques d'hygiène personnelle.
Le restaurant doit avoir des stations de lavage des mains désignées à la disposition des employés.
Le restaurant doit maintenir ses planchers, murs, plafonds et locaux dans un état propre et hygiénique.
ROYAL GREEK AND SHAWARMA se trouve dans le quartier Beacon Hill South - Cardinal Heights. Beacon Hill South - Cardinal Heights, Ottawa compte 57 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 27 juin 2026, 57 (100%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
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.
BEACON HEIGHTS RETIREMENT RESIDENCE
Rothwell Heights - Beacon Hill North
Ce restaurant a été inspecté 6 fois depuis le 3 janvier 2024, avec 6 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
5 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. Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower. Keep potentially hazardous foods at an internal temperature of 60°C 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.
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.
Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene.
Every food premise shall be provided with employee hand washing stations.
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.
1 infraction
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
2 infractions
All food shall be protected from contamination and adulteration.
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.
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.
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.
Aucune infraction