1743 CARLING AVE
Green
5 violations were found at the most recent inspection.
Source: Ottawa Public Health
June 26, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must ensure adequate lighting is maintained throughout the facility during all operating hours according to Ontario building standards.
The restaurant must properly sanitize utensils by using either an approved chemical solution or hot water at the correct temperature for the required amount of time.
The restaurant must have enough hand washing stations that are easy for employees to access, properly maintained, and well-stocked with supplies.
The restaurant must have at least one staff member with food handler training present at all times while the business is open.
The restaurant must prevent pests from entering the building and eliminate conditions where pests could live or breed, while keeping records of all pest control activities for at least one year.
THE 3MS is in the Laurentian neighbourhood. Laurentian, Ottawa has 59 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 26, 2026, there are 59 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 2 times since June 25, 2026, with 1 green result, 1 yellow result, and 0 red results on record.
5 violations
The levels of illumination required are maintained in the food premise during all hours of operation. Maintain the levels of illumination required under Ontario Regulation 332/12 (Building Code) during all hours of operation.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
This record comes from Ottawa Public Health for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Green means no significant violations. Yellow means issues were found that the operator must correct. Red means the inspector ordered the premises to stop serving customers.
MR. KHAMAN
Carlingwood West - Glabar Park - McKellar Heights
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. The hand washing stations must be used only for the hand washing of employees.
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.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Protect the food premise against the entry 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. Maintain records of all pest control measures that are undertaken in the premise. Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
11 violations
Multi-service utensils shall be cleaned and sanitized after each use. Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and sanitary condition.
Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space. Provide potable water for operation of the premises. Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned.
Foods intended to be in a frozen state are distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state until sold or prepared for use.
Food liable under law to inspection in a food premise must be obtained from a source that is subject to inspection. Maintain records of food purchases for one year from the purchase date.
Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition. Collect and remove garbage and wastes as often as necessary from the food premise in order to maintain it in a sanitary condition.
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. The hand washing stations must be used only for the hand washing of employees.
The levels of illumination required are maintained in the food premise during all hours of operation. Maintain the levels of illumination required under Ontario Regulation 332/12 (Building Code) during all hours of operation.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Protect the food premise against the entry 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. Maintain records of all pest control measures that are undertaken in the premise. Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
A person giving notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16(2) of the Health Protection and Promotion Act shall include his or her name, contact information and the location of the food premise in the notice. Provide your name, contact information and the location of the food premise in the notice required under the Act.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds. Sanitize utensils in a sanitizing agent approved for use by Health Canada, the Canadian Food Inspection Agency or the medical officer of health. Use the approved other sanitizing agent in accordance with the manufacturer's instructions. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
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.