3987 RIVERSIDE DR. · Hunt Club - Ottawa Airport
10 février 2026
VertCe résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Les travailleurs alimentaires doivent se laver les mains régulièrement, éviter de contaminer les aliments et ne pas travailler s'ils sont atteints d'une maladie infectieuse.
Le restaurant doit avoir des stations de lavage des mains désignées à la disposition des employés.
ROYAL ROOSTER SHAWARMA se trouve dans le quartier Hunt Club - Ottawa Airport. Hunt Club - Ottawa Airport, Ottawa compte 69 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 2 juin 2026, 65 (94%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
Ce restaurant a été inspecté 6 fois depuis le 5 juillet 2024, avec 6 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases.
Every food premise shall be provided with employee hand washing stations.
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.
Hunt Club - Ottawa Airport
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.
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 a clean condition.
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.
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.
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 kept in good repair.
All food shall be protected from contamination and adulteration.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
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.