854 MARCH RD · Brookside - Briarbrook - Morgan's Grant
March 13, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Shared utensils and serving tools must be washed and sanitized between each use to prevent contamination.
Food contact surfaces like utensils and equipment must be made of non-toxic, corrosion-resistant materials without cracks or gaps.
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 properly sanitize utensils using either approved chemicals or hot water at the correct temperature and time, and must have test strips available to verify the sanitizer strength.
The restaurant must have at least one staff member on duty at all times who has completed food safety training.
VIAMARZO KITCHEN AND WINE is in the Brookside - Briarbrook - Morgan's Grant neighbourhood. Brookside - Briarbrook - Morgan's Grant, Ottawa has 117 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 4, 2026, there are 114 (97%) that have passed their most recent inspection, with no conditional passes or closures.
View the Brookside - Briarbrook - Morgan's Grant neighbourhood
This restaurant has been inspected 3 times since November 1, 2024, with 3 green results, 0 yellow results, and 0 red results on record.
Multi-service utensils shall be cleaned and sanitized after each use. Clean and sanitize multi-service articles after each use.
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
All food shall be protected from contamination and adulteration.
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.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
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.