780 BASELINE RD · Skyline - Fisher Heights
January 19, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must prevent pests from entering the building and eliminate conditions that allow pests to live or breed there.
The restaurant must keep its floors, walls, ceilings, and overall premises clean and sanitary.
LONE STAR TEXAS GRILL is in the Skyline - Fisher Heights neighbourhood. Skyline - Fisher Heights, Ottawa has 79 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 5, 2026, there are 70 (89%) that have passed their most recent inspection, with 2 (3%) conditional and no closures.
This restaurant has been inspected 11 times since June 22, 2024, with 10 green results, 1 yellow result, and 0 red results on record.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
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 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.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
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.
The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature.
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 clean wash water clean at all times and maintaining a temperature not lower than 60°C or higher than 71°C. Provide easily to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
Every food premise shall be provided with employee hand washing stations.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide refrigeration units with accurate indicating thermometers that may be easily read.
The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature. Provide equipment used for refrigeration that is sufficiently sized to store any potentially hazardous food and maintain it at 4°C or lower.
Foods intended to be in a frozen state are distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state until sold or prepared for use.
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.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
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 clean wash water clean at all times and maintaining a temperature not lower than 60°C or higher than 71°C. Provide easily to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
Every food premise shall be provided with employee hand washing stations.