891 BANK ST
Green
3 violations were found at the most recent inspection.
Source: Ottawa Public Health
August 8, 2025
GreenThis summary is AI generated and can contain mistakes.
The restaurant must properly sanitize utensils using either a chlorine solution with at least 100 parts per million at 24°C for 45 seconds, or another Health Canada-approved sanitizing agent. Test strips must be available to verify the sanitizer concentration.
The restaurant must have at least one staff member with food handler training present at all times while the business is open.
The restaurant must have dedicated hand washing stations available for employees to wash their hands during work.
AKAI BOWL is in the Glebe - Dows Lake neighbourhood. Glebe - Dows Lake, Ottawa has 162 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 159 (98%) that have passed their most recent inspection, with 2 (1%) conditional and 1 (1%) closed.
This restaurant has been inspected 2 times since March 8, 2024, with 2 green results, 0 yellow results, and 0 red results on record.
3 violations
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds. Sanitize utensils in a sanitizing agent approved for use by Health Canada, the Canadian Food Inspection Agency or the medical officer of health. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
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.
MARGARITA
Glebe - Dows Lake
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.
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.
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. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.