BOMBAY GARDEN INDIAN CUISINE

2401 BANK ST OTTAWA ON K1V 8R9 · Food Safety

12 inspections

1. Routine inspectionMay 27, 2026

   4 infractions

   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.
   • Every food premise shall be provided with employee hand washing stations.
     • The hand washing stations must be used only for the hand washing of employees.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
   • 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.
2. Routine inspectionApr 14, 2026

   2 infractions

   • All food shall be protected from contamination and adulteration.
   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
3. Follow-up inspectionNov 21, 2025

   0 infractions

4. Routine inspectionNov 18, 2025

   4 infractions

   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
   • Equipment for either manual or mechanical dishwashing available on site.
   • Every food premise shall be provided with employee hand washing stations.
   • 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.
5. Follow-up inspectionJun 4, 2025

   0 infractions

6. Demand inspectionJun 3, 2025

   2 infractions

   • Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space.
     • Provide potable water for operation of the premises.
     • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned.
   • Every food premise shall be operated and maintained such that it is not a health hazard, adversely affecting the sanitary operations or the wholesomeness of food.
     • Premises must be free from every condition that may adversely affect the sanitary operation of the premises.
7. Routine inspectionJan 24, 2025

   0 infractions

8. Routine inspectionOct 11, 2024

   0 infractions

9. Routine inspectionMay 7, 2024

   2 infractions

   • 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.
   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.
10. Routine inspectionApr 11, 2024

    0 infractions

11. Routine inspectionMar 19, 2024

    2 infractions

    • Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition.
    • 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.
12. Routine inspectionFeb 15, 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.
    • Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition.