Nian Yi Kuai Zi

Inspection summary

Nian Yi Kuai Zi has been inspected 8 times by York Region Public Health since October 21, 2024. The most recent inspection, on October 1, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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.

• 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 once on June 11, 2025. For example: Handwashing stations are adequately equipped and accessible

• 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 once on February 10, 2025. For example: Food handled in manner that makes food safe to eat (defrosting, processing, reheating, cooling and cooking)

• 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 once on February 10, 2025. For example: Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)

• Equipment and utensilsLower risk

  Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

  Recorded 3 times across 3 separate inspections, most recently on October 1, 2026. For example: Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning

• 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 February 10, 2025. For example: General housekeeping satisfactory

About this data

These results come from York Region 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.

• View the official York Region Public Health disclosure site
• See all inspected facilities in York Region
• How to read an inspection report