484 HAZELDEAN RD · Glen Cairn - Kanata South Business Park
February 11, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
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.
The restaurant must keep its floors, walls, ceilings, and overall premises clean and sanitary.
The restaurant must have enough hand washing stations that are easy for employees to access, properly maintained, and well-stocked with supplies.
Equipment and food contact surfaces must be cleaned and sanitized regularly to keep them sanitary.
KUMA TAKUMI is in the Glen Cairn - Kanata South Business Park neighbourhood. Glen Cairn - Kanata South Business Park, Ottawa has 95 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 1, 2026, there are 90 (95%) that have passed their most recent inspection, with no conditional passes and 1 (1%) closed.
View the Glen Cairn - Kanata South Business Park neighbourhood
This restaurant has been inspected 4 times since March 14, 2025, with 4 green results, 0 yellow results, and 0 red results 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 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.
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.
Glen Cairn - Kanata South Business Park
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. The hand washing stations must be used only for the hand washing of employees.
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.
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 equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide refrigeration units with accurate indicating thermometers that may be easily read. Provide hot-holding units with accurate indicating thermometers that may be easily read.
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.