Skip to content
Loading map…

Tommy Sud's Laundry Centre Ltd

79 Commissioners Rd W, London ON N6J 4H9 · Restaurant

Official record from Middlesex-London →

Inspection summary

Tommy Sud's Laundry Centre Ltd has been inspected 9 times by Middlesex-London Health Unit since December 6, 2022. The most recent inspection, on July 24, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 once on November 3, 2025. For example: Pest control is maintained

  • 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 April 24, 2025. For example: Potentially hazardous food is maintained at 4°C (40°F) or lower

  • 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 November 29, 2024. For example: Handwashing stations are maintained and adequately supplied

  • 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 29, 2024. For example: Food is protected from contamination and adulteration

  • 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 once on November 7, 2023. For example: Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required

About this data

These results come from Middlesex-London Health Unit, 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

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    3 infractions

    • Pest control is maintained
      • Fail to protect against entry, harbouring and breeding of pests
    • Records, receipts, certificates maintained as required
      • Fail to retain records of pest control measures taken for one year
    • Food handler or supervisor present during operation has completed food handler training
      • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
      • Fail to ensure certified food handler supervising the preparation, processing, packaging, service or storage of food where hazardous food is prepared and when the food premises is operating at all times as per the local by-law
  4. Required

    1 infraction

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
  5. Required

    1 infraction

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
  6. Required

    1 infraction

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
  7. Required

    2 infractions

    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean wash water is maintained between 60°C (140°F) and 71°C (160°F)
      • Fail to ensure that sanitizing rinse reaches 82°C (180°F) or greater for at least 10 seconds
      • Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
      • Fail to provide easily readable thermometers that show wash and rinse temperatures
    • Records, receipts, certificates maintained as required
      • Fail to maintain records of pest control measures taken
  8. Required

    1 infraction

    • Food handler or supervisor present during operation has completed food handler training
      • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
  9. Required

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website