OttawaBillings Bridge - Alta Vista
2186B LAMIRA ST
Green
2 violations were found at the most recent inspection.
Source: Ottawa Public Health
April 13, 2026
This summary is AI generated and can contain mistakes.
The restaurant must prevent pests from entering and must keep records of any pest control treatments performed on the premises.
Food preparation equipment and furniture must be designed and arranged so they can be easily cleaned and kept sanitary.
MR. SAMOONA GRILL & BAKERY is in the Billings Bridge - Alta Vista neighbourhood. Billings Bridge - Alta Vista, Ottawa has 132 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 29, 2026, there are 130 (98%) that have passed their most recent inspection, with 2 (2%) conditional and no closures.
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.
BILLINGSWOOD MANOR
Billings Bridge - Alta Vista
This restaurant has been inspected 6 times since January 4, 2024, with 6 green results, 0 yellow results, and 0 red results on record.
2 violations
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Protect the food premise against the entry of pests. Maintain records of all pest control measures that are undertaken in the premise.
Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition.
No violations
6 violations
All food shall be protected from contamination and adulteration.
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.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Protect the food premise against the entry of pests.
No violations
6 violations
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.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition. Construct and arrange the room in a manner to permit maintaining the room or place in a clean and sanitary condition.
No violations
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. The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
Every food premise shall be provided with employee hand washing stations.
Every food premise shall be provided with employee hand washing stations. The hand washing stations must be used only for the hand washing of employees.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Protect the food premise against the entry of pests.
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 odours, fumes, vapours, and smoke.