1026 BASELINE RD · Skyline - Fisher Heights
February 19, 2026
PassFood contact surfaces like utensils and equipment must be made of non-toxic, corrosion-resistant materials without cracks or gaps.
The restaurant must have designated handwashing stations available for employees to use.
VILLA MARCONI KITCHEN 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 April 16, 2026, there are 70 (89%) that have passed their most recent inspection, with 2 (3%) conditional and no closures.
This restaurant has been inspected 5 times since December 5, 2024, with 4 passes, 1 conditional outcome, and 0 closures on record.
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
Every food premise shall be provided with employee hand washing stations.
This record comes from the local public-health unit for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
Civic Hospital-Central Park
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.
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.
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.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Sanitize utensils through the use of clean water at a temperature of at least 77°C, or more, for at least 45 seconds.
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.