2285 ST. LAURENT BLVD · East Industrial
February 17, 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.
The restaurant must purchase food from approved suppliers that are inspected and keep records of all food purchases for at least one year.
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.
Food preparation equipment, utensils, and shared items must be in good condition, properly maintained, and appropriate for their intended use.
SINBAD GRILL & BAKERY is in the East Industrial neighbourhood. East Industrial, Ottawa has 169 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 4, 2026, there are 159 (94%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 2 times since December 18, 2025, with 2 green results, 0 yellow results, and 0 red results on record.
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.
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.
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.
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.