1549 BANK ST · Billings Bridge - Alta Vista
June 4, 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 have designated handwashing stations available for employees to use.
The restaurant must keep its floors, walls, ceilings, and overall premises clean and sanitary.
MR. KABAB is in the Billings Bridge - Alta Vista neighbourhood. Billings Bridge - Alta Vista, Ottawa has 131 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 4, 2026, there are 124 (95%) that have passed their most recent inspection, with 2 (2%) conditional and no closures.
This restaurant has been inspected 5 times since May 27, 2025, with 5 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.
Every food premise shall be provided with employee hand washing stations.
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.
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.
Billings Bridge - Alta Vista
All food shall be protected from contamination and adulteration. Protect all food 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. Keep potentially hazardous foods at an internal temperature of 60°C or higher.
A person giving notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16(2) of the Health Protection and Promotion Act shall include his or her name, contact information and the location of the food premise in the notice. Provide your name, contact information and the location of the food premise in the notice required under the Act.
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 chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.
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.