88 MAIN ST
Green
4 violations were found at the most recent inspection.
Source: Ottawa Public Health
June 24, 2026
This summary is AI generated and can contain mistakes.
Foods that can spoil easily must be kept either at 4°C (40°F) or colder, or at 60°C (140°F) or hotter to prevent bacterial growth.
The restaurant must protect all food from contamination and ensure it is not adulterated or altered in ways that make it unsafe or unfit to eat.
The restaurant must maintain its ventilation system to properly remove odors, fumes, vapors, smoke, and excess heat from the kitchen.
The restaurant must have dedicated hand washing stations available for employees to wash their hands during work.
GARDERIE LA COCCINELLE - AU COEUR D'OTTAWA is in the Old Ottawa East neighbourhood. Old Ottawa East, Ottawa has 31 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 31 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This record comes from Ottawa Public Health for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Green means no significant violations. Yellow means issues were found that the operator must correct. Red means the inspector ordered the premises to stop serving customers.
This restaurant has been inspected 8 times since June 6, 2024, with 7 green results, 1 yellow result, and 0 red results on record.
4 violations
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.
All food shall be protected from contamination and adulteration.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
Every food premise shall be provided with employee hand washing stations. The hand washing stations must be used only for the hand washing of employees.
No violations
2 violations
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat. Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition. Collect and remove liquid waste as often as necessary from the food premise in order to maintain it in a sanitary condition.
No violations
No violations
No violations
No violations
2 violations
Every food premise shall be provided with employee hand washing stations.
Equipment for either manual or mechanical dishwashing available on site.