1910 BANK ST · Hunt Club Woods - Quintarra - Revelstoke
June 3, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Equipment and facility surfaces that touch food must be cleaned and sanitized regularly to keep them sanitary.
TURKISH KEBAB HOUSE is in the Hunt Club Woods - Quintarra - Revelstoke neighbourhood. Hunt Club Woods - Quintarra - Revelstoke, Ottawa has 27 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 6, 2026, there are 26 (96%) that have passed their most recent inspection, with no conditional passes or closures.
View the Hunt Club Woods - Quintarra - Revelstoke neighbourhood
This restaurant has been inspected 7 times since December 13, 2024, with 6 passes, 1 conditional outcome, and 0 closures on record.
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.
This record comes from the local public-health unit for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
Ledbury - Heron Gate - Ridgemont
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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 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.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds.
All food shall be protected from contamination and adulteration.
Every food premise shall be provided with employee hand washing stations.
Every food premise shall be provided with employee hand washing stations.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams. Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space. Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned.
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.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. Provide a mechanical dishwasher constructed, designed and maintained to provide clean wash water clean at all times and maintaining a temperature not lower than 60°C or higher than 71°C. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 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.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
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 odours, fumes, vapours, and smoke.