OttawaGlen Cairn - Kanata South Business Park
462 HAZELDEAN
Vert
9 infractions relevées lors de la dernière inspection.
Source : Ottawa Public Health
1 avril 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les aliments périssables doivent être conservés soit à 4°C (40°F) ou plus froid, soit à 60°C (140°F) ou plus chaud pour prévenir la croissance bactérienne.
L'équipement de préparation des aliments, les ustensiles et les articles partagés doivent être en bon état, correctement construits et adaptés à leur usage prévu.
Le restaurant doit désinfecter correctement les ustensiles en utilisant soit une solution chimique approuvée, soit de l'eau chaude à la bonne température pendant le temps requis.
Du personnel a été trouvé dormant dans des zones où la nourriture est préparée ou entreposée, ce qui n'est pas autorisé.
Les planchers, murs et plafonds du restaurant doivent être maintenus propres et en bon état pour assurer l'hygiène de l'établissement, particulièrement dans les zones de préparation et de service des aliments.
Les équipements et les surfaces en contact avec les aliments doivent être nettoyés et désinfectés régulièrement pour rester hygiéniques.
Les équipements de réfrigération et de maintien à chaud doivent avoir des thermomètres faciles à lire pour assurer que les aliments sont conservés à des températures sécuritaires.
Le restaurant doit empêcher les ravageurs d'entrer dans le bâtiment et éliminer les conditions qui permettraient aux ravageurs de vivre ou de se reproduire.
Le restaurant doit avoir au moins un membre du personnel ayant suivi une formation de manipulateur d'aliments présent en tout temps pendant les heures d'ouverture.
AL-BALAD BAKERY se trouve dans le quartier Glen Cairn - Kanata South Business Park. Glen Cairn - Kanata South Business Park, Ottawa compte 95 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 29 juin 2026, 94 (99%) d'entre eux ont réussi leur dernière inspection, avec aucun réussi conditionnel et 1 (1%) fermé.
Ce dossier provient d'Ottawa Public Health pour Ottawa. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Vert signifie aucune infraction importante. Jaune signifie que des problèmes ont été constatés et doivent être corrigés. Rouge signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
Ce restaurant a été inspecté 8 fois depuis le 8 mars 2024, avec 8 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
9 infractions
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.
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.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
Every food premise shall be operated and maintained such that no room is used for sleeping purposes. Rooms where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must not be used for sleeping purposes.
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition. The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
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.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide refrigeration units with accurate indicating thermometers that may 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. Protect the food premise against the entry of pests.
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.
3 infractions
Every food premise shall be operated and maintained such that no room is used for sleeping purposes. Rooms where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must not be used for sleeping purposes.
Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene. Food handlers must not use tobacco while engaged as a food handler.
Every food premise shall be provided with employee hand washing stations.
2 infractions
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.
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.
Aucune infraction
5 infractions
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 ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
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.
1 infraction
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.
2 infractions
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 food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
5 infractions
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. Food handlers must wash his or her hands as often as necessary to prevent the contamination of food or food areas. Food handlers must refrain from any other conduct that could result in the contamination of food or food areas.
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.
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.
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.
Every food premise shall be provided with employee hand washing stations.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair. Equip every sanitary facility with a supply of soap or detergent. Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.