3987 RIVERSIDE DR. · Hunt Club - Ottawa Airport
February 10, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Food workers must wash their hands regularly, avoid contaminating food, and not work while sick with an infectious disease.
The restaurant must have designated handwashing stations available for employees to use.
ROYAL ROOSTER SHAWARMA is in the Hunt Club - Ottawa Airport neighbourhood. Hunt Club - Ottawa Airport, Ottawa has 69 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 2, 2026, there are 65 (94%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 6 times since July 5, 2024, with 6 green results, 0 yellow results, and 0 red results on record.
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.
Every food premise shall be provided with employee hand washing stations.
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.
Hunt Club - Ottawa Airport
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.
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 a clean condition.
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.
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 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 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 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.