195 KENT ST · Centretown
April 21, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Cleaning and maintenance chemicals must be stored separately from food in clearly labeled containers to prevent contamination.
The restaurant must protect all food from contamination and ensure it is not adulterated or altered in ways that make it unsafe or unfit to eat.
The restaurant must keep bathrooms and handwashing areas clean, properly equipped, and in good working condition according to health standards.
Food preparation equipment and furniture must be designed and arranged so they can be easily cleaned and kept sanitary.
The refrigerators and warming equipment used to store foods that can spoil must have thermometers that are easy to read and show accurate temperatures.
MAHT KOREAN RESTAURANT is in the Centretown neighbourhood. Centretown, Ottawa has 506 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 5, 2026, there are 484 (96%) that have passed their most recent inspection, with 3 (1%) conditional and no closures.
This restaurant has been inspected 7 times since July 25, 2024, with 7 green results, 0 yellow results, and 0 red results on record.
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.
All food shall be protected from contamination and adulteration.
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.
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.
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.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration. Enforcement action taken.
Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases. Food handlers must wash his or her hands as often as necessary to prevent the contamination of food or food areas. Food handlers must refrain from any other conduct that could result in the contamination of food or food areas. Enforcement action taken.
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 food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene.
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. Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
All food shall be protected from contamination and adulteration.
Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases.