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Jasmine Thai Cuisine

195 Simcoe Street, Peterborough ON K9J 2H6 · Food Safety

Official record from Peterborough →

Inspection summary

Jasmine Thai Cuisine has been inspected 6 times by Peterborough Public Health (now part of Lakelands Public Health) since November 7, 2024. The most recent inspection, on August 10, 2026, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 6 times across 5 separate inspections, most recently on August 10, 2026. For example: Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.

  • 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 4 times across 3 separate inspections, most recently on April 2, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on August 10, 2026. For example: Adequate number of conveniently located and maintained hand wash stations are provided

  • 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 3 times across 3 separate inspections, most recently on November 17, 2025. For example: Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.

  • 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 10, 2026. For example: Ventilation must be maintained as prescribed in the regulation.

About this data

These results come from Peterborough Public Health (now part of Lakelands Public Health), 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.

6 inspections

  1. Required

    4 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • Ventilation must be maintained as prescribed in the regulation.
      • Fail to maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Hand wash stations not conveniently accessible by food handlers
  2. Required

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to equip sanitary facility with single service towels or air dryer
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
  3. Required

    2 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.
      • Fail to maintain potentially hazardous foods at internal temperature of 60 degrees Celsius or higher
  4. Required

    4 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
    • Food in storage protected from contamination.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
  5. Required

    4 infractions

    • Food is safe to eat.
      • Fail to process food in a manner safe to eat
    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained with clean ceilings and in good repair in food handling and food storage rooms
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Hand wash stations not conveniently accessible by food handlers
      • Fail to maintain hand washing station with adequate supplies
  6. Required

    4 infractions

    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24 degrees Celsius for at least 45 seconds
    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4 degrees Celsius or lower
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner.
      • Fail to ensure food handler washes hands as necessary
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Fail to maintain hand washing station with adequate supplies

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