222 HEARST WAY · Katimavik - Hazeldean
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 well-constructed, in good working condition, and suitable for their intended use.
The restaurant must have enough hand washing stations that are well-maintained, properly supplied, and easily accessible to food workers.
COMFORT INN is in the Katimavik - Hazeldean neighbourhood. Katimavik - Hazeldean, Ottawa has 90 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 11, 2026, there are 82 (91%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 2 times since December 16, 2025, with 2 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. All the equipment, utensils and multi-service articles used in the food premise must be of sound and tight construction. All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
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
Every food premise shall be provided with employee hand washing stations. Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.
Multi-service utensils shall be cleaned and sanitized after each use. Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and sanitary condition.
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. Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Use the approved other sanitizing agent in accordance with the manufacturer's instructions. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.