OttawaIris - Queensway Terrance South
2555 BASELINE RD
Green
1 violation was found at the most recent inspection.
Source: Ottawa Public Health
July 2, 2026
GreenThis summary is AI generated and can contain mistakes.
The restaurant must sanitize utensils using either an approved chemical solution (such as a chlorine solution of at least 100 parts per million at 24°C or higher for at least 45 seconds) or hot water at the proper temperature and duration. A test kit must be available to check the sanitizing solution's strength.
MR. SHAWARMA is in the Iris - Queensway Terrance South neighbourhood. Iris - Queensway Terrance South, Ottawa has 43 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 2, 2026, there are 43 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 5 times since March 6, 2024, with 5 green results, 0 yellow results, and 0 red results on record.
1 violation
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. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
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.
ESSO - ON THE RUN
Iris - Queensway Terrance South
No violations
3 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. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
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.
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.
No violations
1 violation
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.