LE MOULIN DE PROVENCE INC.

55 BY WARD MARKET SQUARE OTTAWA ON K1N 9C3 · Food Safety

11 inspections

1. Follow-up inspectionMar 17, 2026

   0 infractions

2. Follow-up inspectionFeb 27, 2026

   1 infraction

   • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
3. Routine inspectionFeb 18, 2026

   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 60°C or higher.
   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • Sanitize utensils in a clean quaternary ammonium solution of not less than 200 parts per million at a temperature not lower than 24°C for at least 45 seconds.
   • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide clean wash water clean at all times and maintaining a temperature not lower than 60°C or higher than 71°C.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds.
4. Routine inspectionOct 23, 2025

   0 infractions

5. Follow-up inspectionJul 18, 2025

   0 infractions

6. Routine inspectionJul 4, 2025

   2 infractions

   • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
     • Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
   • 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.
     • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
7. Routine inspectionJan 15, 2025

   0 infractions

8. Routine inspectionSep 9, 2024

   5 infractions

   • Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.
     • Keep toxic and poisonous substances in a compartment separate from food, working surface or utensil.
     • Use toxic and poisonous substances under such conditions that the substances do not contaminate food or cause a health hazard.
   • Multi-service utensils shall be cleaned and sanitized after each use.
   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • Sanitize utensils in a clean quaternary ammonium solution of not less than 200 parts per million at a temperature not lower than 24°C for at least 45 seconds.
   • Every room in the food premise is kept free from live birds or animals.
     • Keep every room in the food premise free from live birds and animals.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
9. Routine inspectionJun 24, 2024

   4 infractions

   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
   • Every room in the food premise is kept free from live birds or animals.
     • Keep every room in the food premise free from live birds and animals.
   • Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.
     • Keep toxic and poisonous substances in a compartment separate from food, working surface or utensil.
     • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
   • 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.
     • Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
10. Follow-up inspectionMar 27, 2024

    0 infractions

11. Routine inspectionMar 18, 2024

    5 infractions

    • 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.
    • 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.
      • Keep potentially hazardous foods at an internal temperature of 60°C or higher.
      • Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours.
    • 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.
    • 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 equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.