6179 PERTH ST · Richmond
May 13, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Cleaning cloths and towels used on dishes and food contact surfaces must be kept clean and in good condition, and should only be used for that purpose.
SHAWARMA BEIRUT is in the Richmond neighbourhood. Richmond, Ottawa has 48 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 2, 2026, there are 45 (94%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 9 times since February 24, 2025, with 8 green results, 1 yellow result, and 0 red results on record.
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.
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.
Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space. Provide potable water for operation of the premises.
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.
Equipment for either manual or mechanical dishwashing available on site. Provide a three-compartment sink or three sinks, of corrosion-resistant material of sufficient size to ensure thorough cleaning and sanitizing of utensils.
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.
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.
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.
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.
Every room in the food premise is kept free from live birds or animals. Keep every room in the food premise free from live birds and animals.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Protect the food premise against the entry of pests.
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.
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.
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.
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 suitable for their intended purpose.