240 SPARKS ST.
Green
3 violations were found at the most recent inspection.
Source: Ottawa Public Health
June 8, 2026
GreenThis summary is AI generated and can contain mistakes.
Food preparation equipment, utensils, and shared items must be in good working condition and properly maintained.
The refrigerators and warming equipment used to store foods that can spoil must have thermometers that are easy to read and show accurate temperatures.
The restaurant must have dedicated hand washing stations available for employees to wash their hands during work.
SHAWARMA ROYALE GOURMET is in the Centretown neighbourhood. Centretown, Ottawa has 506 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 504 (100%) that have passed their most recent inspection, with 2 (0%) conditional and no closures.
This restaurant has been inspected 5 times since March 1, 2024, with 4 green results, 1 yellow result, and 0 red results on record.
3 violations
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.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
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.
THE 3 BREWERS/LES 3 BRASSEURS
Centretown
Every food premise shall be provided with employee hand washing stations. The hand washing stations must be used only for the hand washing of employees.
6 violations
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.
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.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
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.
No violations
1 violation
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.
No violations