291 QUEEN MARY ST · Overbrook - McArthur
February 25, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must have designated handwashing stations available for employees to use.
Equipment and food contact surfaces must be cleaned and sanitized regularly to keep them sanitary.
INDIAN AFFAIR TAKEOUT is in the Overbrook - McArthur neighbourhood. Overbrook - McArthur, Ottawa has 179 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 5, 2026, there are 166 (93%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 8 times since August 23, 2024, with 8 green results, 0 yellow results, and 0 red results on record.
Every food premise shall be provided with employee hand washing stations.
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.
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.
Overbrook - McArthur
The levels of illumination required are maintained in the food premise during all hours of operation.
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.
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. 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 practice good personal hygiene.
All food shall be protected from contamination and adulteration. Protect all food 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. 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.
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.
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.