3059 CARLING AVE
Green
10 violations were found at the most recent inspection.
Source: Ottawa Public Health
May 16, 2026
This summary is AI generated and can contain mistakes.
Utensils used to serve multiple customers must be cleaned and sanitized after each use, and all other utensils must be cleaned and sanitized regularly to stay sanitary.
The restaurant must ensure all food is protected from contamination and spoilage.
The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, smoke, and excessive heat from the kitchen.
The restaurant must ensure that cleaning cloths and towels used on dishes and food contact surfaces are kept clean, in good condition, and used only for that purpose.
Refrigeration and hot-holding equipment must have easy-to-read thermometers to ensure food is kept at safe temperatures.
The restaurant must maintain sanitary facilities in good working order and ensure toilet paper is supplied in all restrooms.
Equipment and food contact surfaces must be cleaned and sanitized regularly to keep them sanitary.
Food preparation equipment, utensils, and multi-use items must be in good condition, properly maintained, and appropriate for their intended use.
The restaurant must have enough hand washing stations that are easy for employees to access, properly maintained, and well-stocked with supplies.
The restaurant's floors, walls, and ceilings must be kept clean, in good repair, and maintained in a sanitary condition to prevent food contamination. Food preparation areas must be free of unnecessary items and equipment.
KAHAANI-MODERN INDIAN EATERY is in the Bayshore - Belltown neighbourhood. Bayshore - Belltown, Ottawa has 66 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 29, 2026, there are 66 (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.
UNCLE ALI'S SUPERMARKET
Bayshore - Belltown
This restaurant has been inspected 6 times since October 21, 2024, with 6 green results, 0 yellow results, and 0 red results on record.
10 violations
Multi-service utensils shall be cleaned and sanitized after each use. Clean and sanitize multi-service articles 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.
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. Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose. Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in good repair. Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in a clean condition. Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces must be used for no other purpose.
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.
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 supply of toilet paper.
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.
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 kept in good repair. All the equipment, utensils and multi-service articles used in the food premise must be suitable for their intended purpose.
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 floor or floor coverings must be tight, smooth and non-absorbent. The walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition. Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food. Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept free from materials and equipment not regularly used in the room. 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.
No violations
1 violation
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
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 ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
1 violation
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.
No violations
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 quaternary ammonium solution of not less than 200 parts per million at a temperature not lower than 24°C for at least 45 seconds.