100 BAYSHORE DR · Bayshore - Belltown
January 23, 2026
PassCleaning chemicals and other toxic substances must be stored separately from food in clearly labeled containers to prevent contamination.
The restaurant must properly sanitize utensils by using either an approved chemical solution or hot water at the correct temperature for the required amount of time.
AKAI' BOWL is in the Bayshore - Belltown neighbourhood. Bayshore - Belltown, Ottawa has 65 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of April 29, 2026, there are 62 (95%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 5 times since February 3, 2025, with 5 passes, 0 conditional outcomes, and 0 closures on record.
Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food. Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
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.
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 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.
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.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
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 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.