889 ELMSMERE RD · Beacon Hill South - Cardinal Heights
January 21, 2026
PassFood preparation equipment and furniture must be designed and arranged so they can be easily cleaned and kept sanitary.
The restaurant must keep its floors, walls, ceilings, and overall premises clean and sanitary.
Food storage racks and shelves must be designed to prevent contamination and be easy to clean.
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 the local public-health unit. As of May 28, 2026, there are 53 (93%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 7 times since August 27, 2024, with 7 passes, 0 conditional outcomes, and 0 closures on record.
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.
This record comes from the local public-health unit for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
FALAFEL ON WHEELS
Beacon Hill South - Cardinal Heights
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
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.
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.
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.
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 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.