OttawaBillings Bridge - Alta Vista
2447 KALADAR AVE
Yellow
7 violations were found at the most recent inspection.
Source: Ottawa Public Health
April 8, 2026
This summary is AI generated and can contain mistakes.
Cleaning chemicals and other toxic substances must be stored separately from food in clearly labeled containers to prevent contamination.
The restaurant must ensure all food is protected from contamination and spoilage.
Equipment and facility surfaces that touch food must be cleaned and sanitized regularly to keep them sanitary.
The restaurant must maintain bathrooms in good condition and provide a way for employees to dry their hands, such as paper towels or an air dryer.
The restaurant's floors, walls, and ceilings must be clean, in good repair, and designed to be easily cleaned to prevent food contamination.
The restaurant must have dedicated hand washing stations available for employees to wash their hands during work.
The restaurant must prevent pests from entering the building and eliminate conditions where pests could live or breed.
NAGINA FOODS LTD. 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.
This restaurant has been inspected 7 times since June 26, 2024, with 5 green results, 2 yellow results, and 0 red results on record.
7 violations
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 compartment separate from food, working surface or utensil. Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
All food shall be protected from contamination and adulteration. Protect all food 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. Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair. Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.
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 floor or floor coverings must be tight, smooth and non-absorbent. The walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition. Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food. 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.
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.
No violations
No violations
1 violation
Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space.
No violations
No violations
1 violation
In every mobile food premise, separate holding with easily readable gauges are provided for potable water and waste water. Equip each waste tank and water supply tank with an easily readable gauge for determining the waste or water level in the tank.