OttawaSkyline - Fisher Heights
1465 MERIVALE RD
Green
2 violations were found at the most recent inspection.
Source: Ottawa Public Health
May 21, 2026
This summary is AI generated and can contain mistakes.
The restaurant must have designated handwashing stations available for employees to use.
The restaurant must prevent pests from entering the building and eliminate conditions that allow pests to live or breed there.
HOCKEY SUSHI 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.
NANDO'S
Skyline - Fisher Heights
This restaurant has been inspected 12 times since February 5, 2024, with 12 green results, 0 yellow results, and 0 red results on record.
2 violations
Every food premise shall be provided with employee hand washing stations.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
4 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.
All food shall be protected from contamination and adulteration.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
1 violation
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.
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.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
1 violation
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
6 violations
All food shall be protected from contamination and adulteration.
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 ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
No violations
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. Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower. Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours.
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.
All food shall be protected from contamination and adulteration.
No violations
2 violations
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.
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.
No violations
2 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.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
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.
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 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.
Every food premise shall be provided with employee hand washing stations.
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.