MR. PUFFS

200 MARCHE WAY OTTAWA ON K1S 3W7 · Food Safety

11 inspections

1. Follow-up inspectionMar 9, 2026

   1 infraction

   • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
     • Protect the food premise against the entry of pests.
     • Keep the food premise free of conditions that lead to the harbouring of pests.
     • Keep the food premise free of conditions that lead to the breeding of pests.
2. Routine inspectionFeb 27, 2026

   1 infraction

   • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
     • Protect the food premise against the entry of pests.
3. Routine inspectionSep 10, 2025

   0 infractions

4. Routine inspectionMay 12, 2025

   0 infractions

5. Follow-up inspectionFeb 21, 2025

   0 infractions

6. Follow-up inspectionFeb 19, 2025

   1 infraction

   • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
     • Keep the food premise free of conditions that lead to the harbouring of pests.
7. Follow-up inspectionFeb 4, 2025

   1 infraction

   • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
     • Keep the food premise free of conditions that lead to the harbouring of pests.
8. Routine inspectionJan 20, 2025

   1 infraction

   • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
     • Keep the food premise free of conditions that lead to the harbouring of pests.
9. Follow-up inspectionMay 30, 2024

   1 infraction

   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
10. Follow-up inspectionMay 6, 2024

    1 infraction

    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
11. Routine inspectionApr 29, 2024

    3 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.
      • Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
    • 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 container that bears a label on which the contents of the container are clearly identified.