OttawaSkyline - Fisher Heights
780 BASELINE RD
Green
3 violations were found at the most recent inspection.
Source: Ottawa Public Health
March 12, 2026
This summary is AI generated and can contain mistakes.
Cleaning and maintenance chemicals must be stored separately from food in clearly labeled containers to prevent contamination.
The restaurant must keep its floors, walls, ceilings, and overall premises clean and sanitary.
The restaurant must maintain its ventilation system to properly remove odors, fumes, vapors, smoke, and excess heat from the kitchen.
BIG DADDY'S is in the Skyline - Fisher Heights neighbourhood. Skyline - Fisher Heights, Ottawa has 79 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 15, 2026, there are 77 (97%) that have passed their most recent inspection, with 2 (3%) conditional and no 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.
LONE STAR TEXAS GRILL
Skyline - Fisher Heights
This restaurant has been inspected 13 times since February 14, 2024, with 13 green results, 0 yellow results, and 0 red results on record.
3 violations
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.
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 ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
2 violations
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.
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.
1 violation
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
No violations
2 violations
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.
No violations
1 violation
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.
2 violations
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. All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
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.
No violations
3 violations
All food shall be protected from contamination and adulteration.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using an other approved sanitizing agent used at the concentration in accordance with the manufacturer's instructions.
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.
No violations
2 violations
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Keep the food premise free of conditions that lead to the harbouring of pests. Keep the food premise free of conditions that lead to the breeding of pests. Maintain records of all pest control measures that are undertaken in the premise. Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
3 violations
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Keep the food premise free of conditions that lead to the harbouring of pests. Keep the food premise free of conditions that lead to the breeding of pests. Maintain records of all pest control measures that are undertaken in the premise. Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
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 ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.