OttawaBeacon Hill South - Cardinal Heights
889 ELMSMERE RD
Green
3 violations were found at the most recent inspection.
Source: Ottawa Public Health
June 2, 2026
This summary is AI generated and can contain mistakes.
Food preparation equipment, utensils, and shared items must be in good condition, properly constructed, and suitable for their intended purpose.
The restaurant must have enough hand washing stations that are well-maintained, properly supplied, and easily accessible to food workers.
The restaurant must keep its floors, walls, ceilings, and overall premises clean and sanitary.
ELMSMERE VILLA is in the Beacon Hill South - Cardinal Heights neighbourhood. Beacon Hill South - Cardinal Heights, Ottawa has 57 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 27, 2026, there are 57 (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.
This restaurant has been inspected 11 times since April 11, 2024, with 11 green results, 0 yellow results, and 0 red results on record.
3 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.
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.
3 violations
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 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.
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
1 violation
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
1 violation
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
4 violations
All food shall be protected from contamination and adulteration.
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.
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
2 violations
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
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
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.
2 violations
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 floor or floor coverings must be tight, smooth and non-absorbent. The walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition. Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food. Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept free from materials and equipment not regularly used in the room. 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. Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
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.
2 violations
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.
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.
6 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.
All food shall be protected 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.
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 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 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.