35 YORK ST
Green
3 violations were found at the most recent inspection.
Source: Ottawa Public Health
May 21, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must ensure all food is protected from contamination and spoilage.
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.
Food storage racks, shelves, and pallets must be designed to prevent contamination and be easy to clean.
SASHA ICE CREAM is in the Byward Market neighbourhood. Byward Market, Ottawa has 269 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 12, 2026, there are 258 (96%) that have passed their most recent inspection, with 2 (1%) conditional and no closures.
This restaurant has been inspected 4 times since May 2, 2025, with 4 green results, 0 yellow results, and 0 red results on record.
3 violations
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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.
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.
SAMMI & SOUPE DUMPLING
Byward Market
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable. Provide racks, shelves or pallets designed to protect the food from contamination.
No violations
1 violation
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.
2 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. Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
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.