1581 GREENBANK RD
Green
1 violation was found at the most recent inspection.
Source: Ottawa Public Health
March 26, 2026
This summary is AI generated and can contain mistakes.
The restaurant must have designated handwashing stations available for employees to use.
INDIAN DESI AFFAIR RESTAURANT is in the Old Barrhaven East neighbourhood. Old Barrhaven East, Ottawa has 92 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 25, 2026, there are 92 (100%) that have passed their most recent inspection, with no conditional passes or closures.
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.
QUIZNOS
Old Barrhaven East
This restaurant has been inspected 11 times since May 22, 2024, with 11 green results, 0 yellow results, and 0 red results on record.
1 violation
Every food premise shall be provided with employee hand washing stations.
No violations
No violations
3 violations
All food shall be protected from contamination and adulteration.
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.
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.
2 violations
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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.
No violations
3 violations
Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food. Keep toxic and poisonous substances in a compartment separate from food, working surface or utensil.
Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition. Construct and arrange the room in a manner to permit maintaining the room or place in a clean and sanitary condition.
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 suitable for their intended purpose.
1 violation
Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition. Construct and arrange the room in a manner to permit maintaining the room or place in a clean and sanitary condition.
3 violations
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 walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition. Construct and arrange the room in a manner to permit maintaining the room or place in a clean and sanitary condition.
4 violations
Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition. Construct and arrange the room in a manner to permit maintaining the room or place in a clean and sanitary condition.
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 walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
9 violations
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.
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 suitable for their intended purpose.
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.
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.
Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition. Construct and arrange the room in a manner to permit maintaining the room or place in a clean and sanitary condition.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
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 walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition.
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
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.