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Tora Sushi

172 Charlotte St, Peterborough ON K9J 2T8 · Food Safety

Official record from Peterborough →

Inspection summary

Tora Sushi has been inspected 11 times by Peterborough Public Health (now part of Lakelands Public Health) since October 16, 2024. The most recent inspection, on August 18, 2026, recorded 4 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 19 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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.

  • 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 5 times across 5 separate inspections, most recently on April 9, 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 4 separate inspections, most recently on August 18, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.

  • 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 April 16, 2026. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

  • 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 August 18, 2026. For example: Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.

  • 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 August 18, 2026. For example: Adequate number of conveniently located and maintained hand wash stations are provided

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.

11 inspections

  1. 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
    • 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
    • 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
    • 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
  2. Follow-up

    0 infractions

  3. Follow-up

    0 infractions

  4. Follow-up

    2 infractions

    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
    • The food premise must be maintained free from conditions that may be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food.
      • Operated food premise in manner permitting health hazard
      • Fail to maintain premise free from conditions that may, be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food
  5. Follow-up

    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
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
    • Floor and floor coverings are tight, smooth and non-absorbent.
      • Food premise not maintained with tight, smooth or non-absorbent floor surface where food is handled
  6. Required

    6 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
    • Ventilation must be maintained as prescribed in the regulation.
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
    • 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
    • Floor and floor coverings are tight, smooth and non-absorbent.
      • Food premise not maintained with tight, smooth or non-absorbent floor surface where food is handled
  7. 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
    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
    • Floor and floor coverings are tight, smooth and non-absorbent.
      • Food premise not maintained with tight, smooth or non-absorbent floor surface where food is handled
  8. Required

    0 infractions

  9. Follow-up

    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 in good repair
    • 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 in storage protected from contamination.
      • Fail to ensure racks, shelves or pallets are clean and designed to protect against contamination
  10. 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 in good repair
    • 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 process food in a manner safe to eat
    • Food in storage protected from contamination.
      • Fail to ensure racks, shelves or pallets are clean and designed to protect against contamination
  11. 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
    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
      • Fail to process food in a manner safe to eat

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