Sumo Sushi

3483 Petawawa Blvd, Petawawa ON K8H 1X2 · Restaurant

11 inspections

1. Follow-upMar 6, 2026

   0 infractions

2. RequiredFeb 27, 2026

   4 infractions

   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
     • Keep potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
     • Adjust or repair the hot holding unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 60°C (140°F) or higher
   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
   • Food handlers in the food premise practice good personal hygiene
     • Food handlers must not use tobacco while working as a food handler.
   • Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
     • Keep toxic and poisonous substances in a compartment separate from food, working surface or utensil.
3. Follow-upNov 5, 2025

   1 infraction

   • Handwashing stations used only for the washing of employee hands
     • Ensure handwashing station is used only for handwashing.
4. RequiredOct 24, 2025

   10 infractions

   • 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
     • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
     • Keep potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
   • Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
     • Provide refrigeration units with accurate indicating thermometers that are easily readable
   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
   • Food handlers in the food premise practice good personal hygiene
     • Food handlers must be clean and practice good personal hygiene.
   • Food handlers in the food premise wash their hands as often as necessary to prevent the contamination of food or food areas
     • Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas.
   • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
     • Ensure handwashing stations are maintained for use.
   • Handwashing stations used only for the washing of employee hands
     • Ensure handwashing station is used only for handwashing.
   • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
     • Ensure mechanical dishwasher meets NSF International requirements for commercial use.
   • Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
     • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
     • Ensure toxic and poisonous substances are used properly so as to not contaminate food or cause a health hazard.
5. RequiredJul 10, 2025

   2 infractions

   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
   • Handwashing stations used only for the washing of employee hands
     • Ensure handwashing station is used only for handwashing.
6. Follow-upJun 20, 2025

   3 infractions

   • 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
     • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
     • Do not allow potentially hazardous food to be at an internal temperature above 4°C and below 60°C for longer than two hours during preparation, processing and manufacturing
   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
     • Keep potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
     • Adjust or repair the hot holding unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 60°C (140°F) or higher
   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
7. RequiredJun 12, 2025

   6 infractions

   • 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
     • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
     • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 4°C (40°F) or lower
   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
     • Keep potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
   • Food handlers in the food premise wash their hands as often as necessary to prevent the contamination of food or food areas
     • Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas.
   • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
     • Provide a mechanical hand dryer or a single-service towel dispenser in close proximity to handwashing station.
     • Ensure handwashing stations are maintained for use.
   • Handwashing stations used only for the washing of employee hands
     • Ensure handwashing station is used only for handwashing.
8. RequiredMar 1, 2025

   3 infractions

   • Food is processed in a manner that makes the food safe to eat
     • Process all food in a manner that makes food safe to eat
   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
   • Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose
     • Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces cannot be used for any other purpose.
9. RequiredDec 19, 2024

   7 infractions

   • 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
   • Food is processed in a manner that makes the food safe to eat
   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
     • Keep raw food separate from ready-to-eat food.
   • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
   • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
     • Remove any materials and equipment that is not relevant to daily food operations.
   • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
   • Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
     • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
10. Follow-upSep 3, 2024

    4 infractions

    • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
    • Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose
      • Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in good repair and in a clean condition.
11. RequiredAug 30, 2024

    8 infractions

    • All food shall be protected from contamination and adulteration
    • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
      • The walls and ceilings of rooms and passageways must be readily cleanable and must be maintained in a sanitary condition.
      • Maintain walls in good repair in food-handling room
      • Maintain ceilings in good repair in food-handling room
    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
      • Remove any materials and equipment that is not relevant to daily food operations.
      • Maintain the food premise in a clean and sanitary manner
      • Maintain storage areas in a clean and sanitary manner
      • Maintain food handling room in a sanitary condition
    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
    • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
      • Iodine concentration must be a minimum 25 parts per million at 24°C or greater for at least 45 seconds.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
    • Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose
      • Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in good repair and in a clean condition.
      • Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces cannot be used for any other purpose.