OttawaSouth Keys - Greenboro West
2431 BANK ST
Green
1 violation was found at the most recent inspection.
Source: Ottawa Public Health
June 18, 2026
This summary is AI generated and can contain mistakes.
Equipment and food contact surfaces must be cleaned and sanitized regularly to keep them sanitary.
THE WATERFORD RETIREMENT COMMUNITY is in the South Keys - Greenboro West neighbourhood. South Keys - Greenboro West, Ottawa has 62 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 2, 2026, there are 62 (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.
BOMBAY GARDEN INDIAN CUISINE
South Keys - Greenboro West
This restaurant has been inspected 12 times since January 7, 2024, with 12 green results, 0 yellow results, and 0 red results on record.
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
No violations
1 violation
Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space. Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned.
1 violation
Every food premise shall be provided with employee hand washing stations.
No violations
1 violation
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.
No violations
No violations
3 violations
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.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
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.
No violations