90 MAPLE GROVE RD · Katimavik - Hazeldean
March 23, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Equipment and food contact surfaces must be cleaned and sanitized regularly to keep them sanitary.
MONTESSORI BY BRIGHTPATH - KANATA 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 June 3, 2026, there are 82 (91%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 9 times since July 22, 2024, with 9 green results, 0 yellow results, and 0 red results on record.
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.
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.
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.
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. Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
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.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.