730 SOMERSET STREET WEST
Green
1 violation was found at the most recent inspection.
Source: Ottawa Public Health
May 20, 2026
GreenThis summary is AI generated and can contain mistakes.
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.
DUMPLING BOWL is in the West Centretown neighbourhood. West Centretown, Ottawa has 213 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 211 (99%) that have passed their most recent inspection, with 2 (1%) conditional and no closures.
This restaurant has been inspected 5 times since March 21, 2024, with 5 green results, 0 yellow results, and 0 red results on record.
1 violation
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.
PHUKET ROYAL
West Centretown
1 violation
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.
No violations
1 violation
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 at a temperature not lower than 82°C applied for a minimum of 10 seconds.
4 violations
All food shall be protected from contamination and adulteration.
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.
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 at a temperature not lower than 82°C applied for a minimum of 10 seconds.
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.