501 HAZELDEAN RD
Green
10 violations were found at the most recent inspection.
Source: Ottawa Public Health
June 10, 2026
GreenThis summary is AI generated and can contain mistakes.
Foods 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.
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 workers must wash their hands regularly, avoid contaminating food, and not work while sick with an infectious disease.
The restaurant must have designated handwashing stations available for employees to use.
The restaurant must keep its floors, walls, ceilings, and overall premises clean and sanitary.
The restaurant must properly sanitize utensils using either approved chemicals or hot water at the correct temperature and time, and must have test strips available to verify the sanitizer strength.
Food preparation equipment, utensils, and shared items must be in good working condition and properly maintained.
Kitchen furniture, equipment, and appliances must be arranged and designed so they can be thoroughly cleaned and kept sanitary.
The restaurant's mechanical dishwasher must be properly maintained to provide a sanitizing rinse with either a chlorine solution of at least 100 parts per million or an iodine solution of at least 25 parts per million.
Equipment and food contact surfaces must be cleaned and sanitized regularly to keep them sanitary.
CELEBRATIONS INDIAN BAR & RESTAURANT is in the Katimavik - Hazeldean neighbourhood. Katimavik - Hazeldean, Ottawa has 90 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 90 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 3 times since February 4, 2026, with 2 green results, 0 yellow results, and 1 red result on record.
10 violations
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 food shall be protected from contamination and adulteration.
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.
KACHIGUDA JUNCTION
Katimavik - Hazeldean
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 shall be provided with employee hand washing stations.
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.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
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. All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
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. Construct and arrange the the room in a manner permitting thorough cleaning.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean iodine solution of not less than 25 parts per million.
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.
1 violation
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.
4 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.
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 walls and ceilings of rooms and passageways must be readily cleaned and must be 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.
A person giving notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16(2) of the Health Protection and Promotion Act shall include his or her name, contact information and the location of the food premise in the notice.