MAMIE CLAFOUTIS

400 RICHMOND RD OTTAWA ON K2A 0E8 · Food Safety

6 inspections

1. Follow-up inspectionFeb 5, 2026

   0 infractions

2. Routine inspectionFeb 2, 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 inspectionOct 3, 2025

   1 infraction

   • 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.
4. Routine inspectionApr 7, 2025

   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.
     • Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
5. Routine inspectionNov 8, 2024

   1 infraction

   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
6. Routine inspectionFeb 22, 2024

   4 infractions

   • Every food premise shall be provided with employee hand washing stations.
   • 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.
     • Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
   • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
     • Provide racks, shelves or pallets designed to protect the food from contamination.
     • Provide racks, shelves or pallets that are designed to be readily cleanable.
   • All food shall be protected from contamination and adulteration.