2134 ROBERTSON RD · Bells Corners West
January 12, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Cleaning chemicals and other toxic substances must be stored separately from food in clearly labeled containers to prevent contamination.
Equipment and facility surfaces that touch food must be cleaned and sanitized regularly to keep them sanitary.
SUKHOTHAI RESTAURANT is in the Bells Corners West neighbourhood. Bells Corners West, Ottawa has 40 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 5, 2026, there are 37 (93%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since September 3, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
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 container that bears a label on which the contents of the container are clearly identified.
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.
This record comes from the local public-health unit for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
Bells Corners West
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
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.
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.