919 INDUSTRIAL AVE
Green
1 violation was found at the most recent inspection.
Source: Ottawa Public Health
August 20, 2025
This summary is AI generated and can contain mistakes.
The restaurant must have at least one staff member on duty at all times who has completed food safety training.
LEBANESE PALACE CUISINE is in the East Industrial neighbourhood. East Industrial, Ottawa has 171 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 171 (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.
168 SUSHI ASIAN BUFFET
East Industrial
This restaurant has been inspected 6 times since March 6, 2024, with 6 green results, 0 yellow results, and 0 red results on record.
1 violation
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.
2 violations
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.
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.
No violations
No violations
No violations
6 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.
All food shall be protected from contamination and adulteration.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
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.
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 food premise shall be provided with employee hand washing stations.