471 HAZELDEAN RD
Green
4 violations were found at the most recent inspection.
Source: Ottawa Public Health
June 18, 2026
This summary is AI generated and can contain mistakes.
The restaurant must keep its floors, walls, ceilings, and overall premises clean and sanitary.
Cleaning cloths and towels used on dishes and food surfaces must be in good condition, clean, and used only for that purpose.
The restaurant must keep bathrooms and handwashing areas clean, properly equipped, and in good working condition according to health standards.
The restaurant must have enough hand washing stations that are well-maintained, properly supplied, and easily accessible to food workers.
SULTAN BUTCHERY is in the Katimavik - Hazeldean neighbourhood. Katimavik - Hazeldean, Ottawa has 90 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 90 (100%) that have passed their most recent inspection, with no conditional passes or 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.
SIMBAD BAKERY
Katimavik - Hazeldean
This restaurant has been inspected 8 times since January 23, 2024, with 8 green results, 0 yellow results, and 0 red results on record.
4 violations
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.
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. Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces must be used for no other purpose.
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.
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.
No violations
No violations
1 violation
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.
No violations
No violations
3 violations
The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature. Provide equipment used for refrigeration that is sufficiently sized to store any potentially hazardous food and maintain it at 4°C or lower.
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.
No violations