2900 WOODROFFE AVE · Old Barrhaven East
HARIR KABAB HOUSE is in the Old Barrhaven East neighbourhood. Old Barrhaven East, Ottawa has 92 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 28, 2026, there are 91 (99%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 9 times since July 23, 2024, with 9 green results, 0 yellow results, and 0 red results on record.
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 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. The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
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.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat. Maintain the ventilation system in a manner that it eliminates excessive heat.
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 of sound and tight construction.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds.
Every food premise shall be provided with employee hand washing stations. The hand washing stations must be used only for the hand washing of employees.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
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.
Every food premise shall be provided with employee hand washing stations. The hand washing stations must be used only for the hand washing of employees.