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CENTRE DES PETITS D'OTTAWA

445 PLEASANT PARK RD OTTAWA ON K1H 5M9 · Food Safety

Official record from Ottawa →

Inspection summary

CENTRE DES PETITS D'OTTAWA has been inspected 9 times by Ottawa Public Health since February 13, 2024. The most recent inspection, on July 15, 2026, recorded 3 infractions.

6 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 4 times across 2 separate inspections, most recently on July 15, 2026. For example: The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature.

  • 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 April 7, 2026. For example: Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.

About this data

These results come from Ottawa 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.

9 inspections

  1. Required

    3 infractions

    • The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature.
      • Provide equipment used for hot-holding that is sufficiently sized to store any potentially hazardous food and maintain it at 60°C or higher.
    • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
    • 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.
      • Keep potentially hazardous foods at an internal temperature of 60°C or higher.
  2. Follow-up

    0 infractions

  3. Required

    1 infraction

    • 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.
  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    0 infractions

  7. Routine inspection

    0 infractions

  8. Routine inspection

    0 infractions

  9. Routine inspection

    1 infraction

    • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.

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