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LA CUISINE O'COIN

1919 Labonte Street, Clarence Creek, K0A 1N0 · Food Take Out

Official record from Eastern Ontario →

Inspection summary

LA CUISINE O'COIN has been inspected 5 times by Eastern Ontario Health Unit (EOHU) since October 7, 2024. The most recent inspection, on August 28, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on February 25, 2026. For example: Food contact surfaces washed/rinsed/sanitized after each use

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 15, 2025. For example: Adequate protection against the entry of insects, birds, rodents, and other pests

  • 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 February 6, 2025. For example: Food is held at 4°C (40°F) or less or 60°C (140°F) or higher

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on August 28, 2026. For example: Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene

  • 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 once on August 28, 2026. For example: The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair

About this data

These results come from Eastern Ontario Health Unit (EOHU), 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.

5 inspections

  1. Required

    3 infractions

    • Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene
    • 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
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
  2. Required

    1 infraction

    • Food contact surfaces washed/rinsed/sanitized after each use
  3. Required

    2 infractions

    • Food contact surfaces washed/rinsed/sanitized after each use
    • Adequate protection against the entry of insects, birds, rodents, and other pests
  4. Required

    1 infraction

    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
  5. Required

    1 infraction

    • Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food

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