931 BANK ST · Glebe - Dows Lake
March 27, 2026
PassThe restaurant must ensure all food is protected from contamination and spoilage.
Refrigeration and hot-holding equipment must have easy-to-read thermometers to ensure food is kept at safe temperatures.
The restaurant must have designated handwashing stations available for employees to use.
3 BROTHERS SHAWARMA AND POUTINE is in the Glebe - Dows Lake neighbourhood. Glebe - Dows Lake, Ottawa has 161 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 7, 2026, there are 148 (92%) that have passed their most recent inspection, with 1 (1%) conditional and 1 (1%) closed.
This restaurant has been inspected 6 times since July 2, 2024, with 6 passes, 0 conditional outcomes, and 0 closures on record.
All food shall be protected from contamination and adulteration. Protect all food 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. Provide refrigeration units with accurate indicating thermometers that may be easily read.
This record comes from the local public-health unit for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
Every food premise shall be provided with employee hand washing stations.
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.
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.