2285 ST. LAURENT BLVD
Green
6 violations were found at the most recent inspection.
Source: Ottawa Public Health
June 18, 2026
GreenThis summary is AI generated and can contain mistakes.
The restaurant must ensure all food is protected from contamination and spoilage.
Foods that can spoil quickly were not kept at safe temperatures—they need to be kept at 4°C (40°F) or colder, or 60°C (140°F) or hotter. The restaurant must maintain proper temperatures for these foods at all times.
Cleaning cloths and towels used on dishes and food contact surfaces must be kept clean and in good condition, and should only be used for that purpose.
The restaurant must have enough hand washing stations that are easy for employees to access, properly maintained, and well-stocked with supplies.
The restaurant needs to install easy-to-read thermometers on refrigeration and hot-holding equipment to monitor food temperatures.
The restaurant's floors, walls, and ceilings must be kept clean and in good repair to maintain sanitary conditions throughout the facility, especially in areas where food is prepared or served.
SINBAD GRILL & BAKERY is in the East Industrial neighbourhood. East Industrial, Ottawa has 171 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 171 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 3 times since December 18, 2025, with 3 green results, 0 yellow results, and 0 red results on record.
6 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. Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
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.
FARM BOY
East Industrial
Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose. Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in a clean condition.
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 equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide hot-holding units with accurate indicating thermometers that may be easily read.
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.
4 violations
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
Food liable under law to inspection in a food premise must be obtained from a source that is subject to inspection. Obtain food from a source that is subject to inspection. Maintain records of food purchases for one year from the purchase date.
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.
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 suitable for their intended purpose.
3 violations
Multi-service utensils shall be cleaned and sanitized after each use.
A person giving notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16(2) of the Health Protection and Promotion Act shall include his or her name, contact information and the location of the food premise in the notice.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.