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Cafe Bouffon

70 Ontario Street, Stratford ON N5A 3H2 · Restaurant

Official record from Huron Perth →

Inspection summary

Cafe Bouffon has been inspected 12 times by Huron Perth Public Health since August 30, 2023. The most recent inspection, on April 8, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 5 separate inspections, most recently on September 24, 2025. For example: Surfaces of equipment and facilities are cleaned and sanitized as often as necessary

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on July 17, 2025. For example: Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 3, 2024. For example: Equipment and utensils are corrosion-resistant, non-toxic, free from cracks, crevices, and open seams

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 9 times across 5 separate inspections, most recently on July 22, 2025. For example: Levels of illumination required under the Building Code are maintained in the food premises

About this data

These results come from Huron Perth Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Required

    0 infractions

  2. Required

    1 infraction

    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
  3. Follow-up

    0 infractions

  4. Follow-up

    2 infractions

    • Levels of illumination required under the Building Code are maintained in the food premises
      • Failed to provide required illumination during all hours of operation
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — mechanical equipment not maintained to provide sufficient chemical solution rinse
  5. Required

    4 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with clean walls in food-handling room
      • Food premise not maintained with ceilings in good repair in food-handling room
    • Levels of illumination required under the Building Code are maintained in the food premises
      • Failed to provide required illumination during all hours of operation
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — mechanical equipment not maintained to provide sufficient chemical solution rinse
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
  6. Required

    2 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with ceilings in good repair in food-handling room
    • Levels of illumination required under the Building Code are maintained in the food premises
      • Failed to provide required illumination during all hours of operation
  7. Follow-up

    3 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with ceilings in good repair in food-handling room
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
      • Used food equipment not of sound and tight construction
    • Levels of illumination required under the Building Code are maintained in the food premises
      • Failed to provide required illumination during all hours of operation
  8. Required

    4 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with ceilings in good repair in food-handling room
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
      • Used food equipment not of sound and tight construction
    • Levels of illumination required under the Building Code are maintained in the food premises
      • Failed to provide required illumination during all hours of operation
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to sanitize multi-service articles after use
  9. Follow-up

    0 infractions

  10. Required

    1 infraction

    • Equipment and utensils are corrosion-resistant, non-toxic, free from cracks, crevices, and open seams
      • Used equipment not free from crevices in contact with food
  11. Required

    0 infractions

  12. Required

    0 infractions

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