Skip to content
Loading map…

BARADA MART

105 SHUTTLEWORTH DRIVE OTTAWA ON K1G 4P8 · Food Safety

Official record from Ottawa →

Inspection summary

BARADA MART has been inspected 10 times by Ottawa Public Health since January 10, 2024. The most recent inspection, on October 15, 2026, recorded 1 infraction.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 15, 2026. For example: Every food premise shall be provided with employee hand washing stations.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 10, 2024. For example: All food shall be protected from contamination and adulteration.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 4 separate inspections, most recently on April 15, 2026. For example: 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.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on October 15, 2026. For example: Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition.

About this data

These results come from Ottawa Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Required

    1 infraction

    • Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition.
      • Collect and remove garbage and wastes as often as necessary from the food premise in order to maintain it in a sanitary condition.
  2. Follow-up

    0 infractions

  3. Required

    3 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 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.
    • 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.
  4. Complaint

    0 infractions

  5. Required

    0 infractions

  6. Required

    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.
  7. Routine inspection

    1 infraction

    • Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition.
  8. Follow-up inspection

    0 infractions

  9. Routine inspection

    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.
  10. Routine inspection

    2 infractions

    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
    • 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.

Nearby inspected facilities

Own this business? Add a badge to your website