LA COCCINELLE LE PRELUDE

6025 LONGLEAF DR OTTAWA ON K1W 1J2 · Food Safety

11 inspections

1. Routine inspectionJun 10, 2026

   0 infractions

2. Routine inspectionMar 6, 2026

   0 infractions

3. Routine inspectionSep 9, 2025

   0 infractions

4. Routine inspectionMay 22, 2025

   1 infraction

   • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
5. Follow-up inspectionMar 6, 2025

   0 infractions

6. Follow-up inspectionFeb 21, 2025

   0 infractions

7. Routine inspectionFeb 3, 2025

   3 infractions

   • 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 4°C (40°F) or lower.
   • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
8. Follow-up inspectionNov 4, 2024

   0 infractions

9. Routine inspectionOct 29, 2024

   1 infraction

   • 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.
10. Routine inspectionJul 30, 2024

    0 infractions

11. Routine inspectionMar 18, 2024

    2 infractions

    • The levels of illumination required are maintained in the food premise during all hours of operation.
      • Maintain the levels of illumination required under Ontario Regulation 332/12 (Building Code) during all hours of operation.
    • 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.
      • The floor or floor coverings must be tight, smooth and non-absorbent.
      • The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.