OttawaSkyline - Fisher Heights
1541 MERIVALE RD.
Green
1 violation was found at the most recent inspection.
Source: Ottawa Public Health
May 29, 2026
This summary is AI generated and can contain mistakes.
Foods that can spoil easily must be kept either at 4°C (40°F) or colder, or at 60°C (140°F) or hotter to prevent bacterial growth.
SPICE DIVINE KITCHEN 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.
CITY VIEW CURLING CLUB
Skyline - Fisher Heights
This restaurant has been inspected 13 times since March 5, 2024, with 12 green results, 1 yellow result, and 0 red results on record.
1 violation
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.
2 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.
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.
1 violation
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
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.
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.
1 violation
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
No violations
No violations
1 violation
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.
1 violation
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
No violations
No violations
4 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.
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 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.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.