OttawaBorden Farm - Fisher Glen
1667 MERIVALE RD
Vert
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Ottawa Public Health
SHAWARMA PRINCE se trouve dans le quartier Borden Farm - Fisher Glen. Borden Farm - Fisher Glen, Ottawa compte 18 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 17 juin 2026, 18 (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.
DOMINO'S PIZZA
Cityview - Crestview - Meadowlands
Ce restaurant a été inspecté 12 fois depuis le 9 janvier 2024, avec 11 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
Aucune infraction
1 infraction
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.
3 infractions
All food shall be protected from contamination and adulteration.
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.
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.
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. Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
Aucune infraction
2 infractions
Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.
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.
Aucune infraction
4 infractions
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.
Multi-service utensils shall be cleaned and sanitized after each use.
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
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
3 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.
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.
3 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.
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.
Every food premise shall be provided with employee hand washing stations.