370 KENNEDY LANE · Queenswood Heights
April 20, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must protect all food from contamination and ensure it is not adulterated or altered in ways that make it unsafe or unfit to eat.
The restaurant must have at least one staff member with food handler training present at all times while the business is open.
The refrigerators and warming equipment used to store foods that can spoil must have thermometers that are easy to read and show accurate temperatures.
The restaurant must keep its floors, walls, ceilings, and overall premises clean and sanitary.
QUEENSWOOD VILLA is in the Queenswood Heights neighbourhood. Queenswood Heights, Ottawa has 53 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 5, 2026, there are 50 (94%) that have passed their most recent inspection, with 1 (2%) conditional and no closures.
This restaurant has been inspected 8 times since June 18, 2024, with 8 green results, 0 yellow results, and 0 red results on record.
All food shall be protected from contamination and adulteration.
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. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
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 equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
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.
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. All the equipment, utensils and multi-service articles used in the food premise must be of sound and tight construction. 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.
All food shall be protected from contamination and adulteration.
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.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat. Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
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.
All food shall be protected from contamination and adulteration. Protect all food 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. Provide refrigeration units with accurate indicating thermometers that may be easily read.
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 ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat. Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
All food shall be protected from contamination and adulteration.