OttawaBillings Bridge - Alta Vista
1440 BANK ST
Green
7 violations were found at the most recent inspection.
Source: Ottawa Public Health
May 6, 2026
This summary is AI generated and can contain mistakes.
Cleaning chemicals and other toxic substances must be stored separately from food in clearly labeled containers to prevent contamination.
The restaurant must protect all food from contamination and ensure it is not adulterated or altered in ways that make it unsafe or unfit to eat.
Food handlers must wash their hands frequently to prevent contamination of food and food preparation areas, and must be free of infectious diseases.
The restaurant must keep its floors, walls, ceilings, and overall premises clean and sanitary.
The restaurant must have at least one staff member on duty at all times who has completed food safety training.
Food preparation equipment and furniture must be designed and arranged so they can be easily cleaned and kept sanitary.
The restaurant must have dedicated hand washing stations available for employees to wash their hands during work.
ALDEEWAN LEBANESE BAKERY is in the Billings Bridge - Alta Vista neighbourhood. Billings Bridge - Alta Vista, Ottawa has 132 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 29, 2026, there are 130 (98%) that have passed their most recent inspection, with 2 (2%) conditional and no closures.
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.
ICHIBAN BAKERY
Billings Bridge - Alta Vista
This restaurant has been inspected 5 times since May 1, 2025, with 5 green results, 0 yellow results, and 0 red results on record.
7 violations
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.
All food shall be protected from contamination and adulteration.
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.
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.
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.
Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition.
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.
3 violations
Food liable under law to inspection in a food premise must be obtained from a source that is subject to inspection.
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.
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.
5 violations
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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 operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
No violations
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.