215 PRESTON ST · West Centretown
June 4, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must ensure all food is protected from contamination and spoilage.
The restaurant must keep its floors, walls, ceilings, and overall premises clean and sanitary.
The restaurant must maintain its ventilation system to properly remove odors, fumes, vapors, smoke, and excess heat from the kitchen.
The restaurant maintains adequate lighting throughout the facility during all operating hours.
Equipment and food contact surfaces must be cleaned and sanitized regularly to keep them sanitary.
SAN MARCO'S BANQUET HALL is in the West Centretown neighbourhood. West Centretown, Ottawa has 209 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 5, 2026, there are 191 (91%) that have passed their most recent inspection, with 1 (0%) conditional and no closures.
This restaurant has been inspected 3 times since June 23, 2025, with 3 green results, 0 yellow results, and 0 red results on record.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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.
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 levels of illumination required are maintained in the food premise during all hours of operation.
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.
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 a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
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.