AL-BALAD BAKERY

462 HAZELDEAN OTTAWA ON K2L1C5 · Food Safety

8 inspections

1. Routine inspectionApr 1, 2026

   9 infractions

   • 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.
   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
   • Every food premise shall be operated and maintained such that no room is used for sleeping purposes.
     • Rooms where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must not be used for sleeping purposes.
   • 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.
   • 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.
   • 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.
   • 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 food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
     • Protect the food premise against the entry of pests.
   • 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.
2. Routine inspectionOct 9, 2025

   3 infractions

   • Every food premise shall be operated and maintained such that no room is used for sleeping purposes.
     • Rooms where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must not be used for sleeping purposes.
   • Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene.
     • Food handlers must not use tobacco while engaged as a food handler.
   • Every food premise shall be provided with employee hand washing stations.
3. Follow-up inspectionJun 23, 2025

   2 infractions

   • 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.
   • 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.
4. Follow-up inspectionJun 11, 2025

   0 infractions

5. Routine inspectionJun 4, 2025

   5 infractions

   • 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.
   • Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases.
   • 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.
   • 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.
   • Every food premise shall be provided with employee hand washing stations.
6. Follow-up inspectionMar 28, 2024

   1 infraction

   • 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.
7. Follow-up inspectionMar 14, 2024

   2 infractions

   • 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.
   • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
8. Routine inspectionMar 8, 2024

   5 infractions

   • 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 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.
   • Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases.
     • Food handlers must wash his or her hands as often as necessary to prevent the contamination of food or food areas.
     • Food handlers must refrain from any other conduct that could result in the contamination of food or food areas.
   • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
   • 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 supply of soap or detergent.
     • Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.