358 RIDEAU STREET
Green
2 violations were found at the most recent inspection.
Source: Ottawa Public Health
September 23, 2024
GreenThis summary is AI generated and can contain mistakes.
The restaurant must maintain clean bathrooms and handwashing areas in good working condition, with proper waste receptacles and either paper towels or air dryers for drying hands.
The restaurant must have enough hand washing stations that are well-maintained, properly supplied, and easily accessible to food workers.
BURGER SHARK is in the Sandy Hill neighbourhood. Sandy Hill, Ottawa has 193 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 30, 2026, there are 192 (99%) that have passed their most recent inspection, with 1 (1%) conditional and no closures.
This restaurant has been inspected 3 times since August 13, 2024, with 3 green results, 0 yellow results, and 0 red results on record.
2 violations
Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair. Equip every sanitary facility with a durable, easy-to-clean receptacle for used towels and other waste material. Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.
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.
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.
AL SHAM RESTAURANT
Sandy Hill
4 violations
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 food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding 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.
Every food premise shall be provided with employee hand washing stations.
Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair. Equip every sanitary facility with a durable, easy-to-clean receptacle for used towels and other waste material. Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.
8 violations
Food processed in a manner that makes the food safe to eat. Process all food in a manner that makes the food safe to eat
All food shall be protected from contamination and adulteration.
Every food premise shall be provided with employee hand washing stations.
Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene. Food handlers shall take reasonable precautions to ensure that food is not contaminated by hair.
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.
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 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.
Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair. Equip every sanitary facility with a durable, easy-to-clean receptacle for used towels and other waste material. Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.