212 SOMERSET STREET EAST
Green
4 violations were found at the most recent inspection.
Source: Ottawa Public Health
May 8, 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 maintain its ventilation system to properly remove odors, fumes, vapors, smoke, and excess heat from the kitchen.
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.
The restaurant must have at least one staff member with food handler training present at all times while the business is open.
GOVINDA'S is in the Sandy Hill neighbourhood. Sandy Hill, Ottawa has 193 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 30, 2026, there are 192 (99%) that have passed their most recent inspection, with 1 (1%) conditional and no closures.
This restaurant has been inspected 3 times since September 16, 2024, with 3 green results, 0 yellow results, and 0 red results on record.
4 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.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
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.
IN'S KITCHEN
Sandy Hill
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
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.
2 violations
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat. Maintain the ventilation system in a manner that it eliminates excessive heat. Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide hot-holding units with accurate indicating thermometers that may be easily read.
2 violations
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams. Equipment and utensils that come into direct contact with food must be corrosion-resistant and non-toxic. Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.