462 HAZELDEAN · Glen Cairn - Kanata South Business Park
April 1, 2026
PassFoods that can spoil easily must be kept either at 4°C (40°F) or colder, or at 60°C (140°F) or hotter to prevent bacterial growth.
Food preparation equipment, utensils, and shared items must be in good condition, properly constructed, and suitable for their intended purpose.
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.
Staff members were found sleeping in areas where food is prepared or stored, which is not permitted.
The restaurant's floors, walls, and ceilings must be kept clean and in good repair to maintain sanitary conditions throughout the facility, especially in areas where food is prepared or served.
Equipment and food contact surfaces must be cleaned and sanitized regularly to keep them sanitary.
Refrigeration and hot-holding equipment must have easy-to-read thermometers to ensure food is kept at safe temperatures.
The restaurant must prevent pests from entering the building and eliminate conditions where pests could live or breed.
The restaurant must have at least one staff member with food handler training present at all times while the business is open.
AL-BALAD BAKERY is in the Glen Cairn - Kanata South Business Park neighbourhood. Glen Cairn - Kanata South Business Park, Ottawa has 95 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 8, 2026, there are 90 (95%) that have passed their most recent inspection, with no conditional passes and 1 (1%) closed.
View the Glen Cairn - Kanata South Business Park neighbourhood
This restaurant has been inspected 5 times since June 4, 2025, with 5 passes, 0 conditional outcomes, and 0 closures on record.
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.
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.
Katimavik - Hazeldean
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.
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.
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.
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.
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.