RESTAURANT YIA SOU
5375 Ch. Queen-Mary, Montréal, Québec, Montréal · Restaurant
Inspection summary
RESTAURANT YIA SOU has been inspected 9 times by Ville de Montréal since June 5, 2018. The most recent inspection, on August 4, 2023, recorded 1 infraction.
None of the 9 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Pests and Food temperature control.
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.
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded 7 times across 7 separate inspections, most recently on June 2, 2023. For example:
The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 3 times across 3 separate inspections, most recently on August 4, 2023. For example:
The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.
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 June 2, 2023. For example:
The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
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 August 23, 2021. For example:
Persons engaged in the preparation of products, washing or cleaning of equipment and equipment must: wear a clean cap or net that fully covers the hair; wear a clean beard cover that fully covers the beard.
About this data
These results come from Ville de Montréal, 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.
9 inspections
- Inspection
1 infraction
- The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.
- Inspection
2 infractions
- The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
- The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
- Inspection
1 infraction
- The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
- Inspection
3 infractions
- The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.
- The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
- Persons engaged in the preparation of products, washing or cleaning of equipment and equipment must: wear a clean cap or net that fully covers the hair; wear a clean beard cover that fully covers the beard.
- Inspection
1 infraction
- The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
- Inspection
1 infraction
- The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
- Inspection
3 infractions
- The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.
- The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
- Persons engaged in the preparation of products, washing or cleaning of equipment and equipment must: wear a clean cap or net that fully covers the hair; wear a clean beard cover that fully covers the beard.
- Inspection
3 infractions
- The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
- The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
- Persons engaged in the preparation of products, washing or cleaning of equipment and equipment must: wear a clean cap or net that fully covers the hair; wear a clean beard cover that fully covers the beard.
- Inspection
1 infraction
- The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
Nearby inspected facilities
- SOPOONG
5385 Ch. Queen-Mary, Montréal, Québec, Montréal
1 inspection
- BOULANGERIE CANTOR
5400 Ch. Queen-Mary, Montréal, Québec, Montréal
3 inspections
- CAFE STARBUCKS
5395 Ch. Queen-Mary, Montréal, Québec, Montréal
1 inspection
- EPICERIE HANNA'S HUT
5343 Ch. Queen-Mary, Montréal, Québec, Montréal
3 inspections
- JARDIN DE PEKIN
5339 Ch. Queen-Mary, Montréal, Québec, Montréal
1 inspection
- RESTAURANT KARIN
5332 Ch. Queen-Mary, Montréal, Québec, Montréal
1 inspection
- CANTINE PUNJAB
5323 Ch. Queen-Mary, Montréal, Québec, Montréal
4 inspections
- MON PATISSIER UDSON
5490 Ch. Queen-Mary, Montréal, Québec, Montréal
1 inspection