250 GREENBANK RD · Trend-Arlington
January 30, 2026
PassCleaning and maintenance chemicals are properly stored in labeled containers separate from food.
The restaurant must ensure all food is protected from contamination and spoilage.
The restaurant must properly sanitize utensils by using either an approved chemical solution or hot water at the correct temperature for the required amount of time.
The restaurant must have at least one staff member with food handler training present at all times while the business is open.
The restaurant must have enough hand washing stations that are well-maintained, properly supplied, and easily accessible to food workers.
SUSHI SAMA is in the Trend-Arlington neighbourhood. Trend-Arlington, Ottawa has 20 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of March 25, 2026, there are 20 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 8 times since November 7, 2024, with 8 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. In compliance. Toxic and poisonous substances observed in labelled containers and kept separate from food.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
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.
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 equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide refrigeration units with accurate indicating thermometers that may be easily read.
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 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.
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 equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide refrigeration units with accurate indicating thermometers that may be easily read.