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Ummo's

1317 Wilson Road, Bloomfield K0K 2J0 · Seasonal Food Premises (<6 mo)

Official record from Kingston, Frontenac, Lennox & Addington →

Inspection summary

Ummo's has been inspected 3 times by KFL&A Public Health since July 10, 2026. The most recent inspection, on July 17, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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 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 2 separate inspections, most recently on July 11, 2026. For example: Equipment used for refrigeration or hot-holding of potentially hazardous foods is adequately sized and capable of maintaining required temperatures

  • 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 July 11, 2026. For example: Handwashing stations are used only for handwashing

  • 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 July 10, 2026. For example: Food is protected from contamination and adulteration

  • 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 July 10, 2026. For example: Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation or adversely affect food

About this data

These results come from KFL&A 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.

3 inspections

  1. Routine

    0 infractions

  2. Follow-up

    2 infractions

    • Handwashing stations are used only for handwashing
      • Use handwashing station other than for handwashing of employees. O. Reg. 493/17, subsection 7 (4)
    • Equipment used for refrigeration or hot-holding of potentially hazardous foods is adequately sized and capable of maintaining required temperatures
      • Refrigerate potentially hazardous foods at internal temperature above 4°C. O. Reg. 493/17, clause 30 (a)
  3. Routine

    4 infractions

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation or adversely affect food
      • Food premise maintained in manner permitting adverse effect on food. O. Reg. 493/17, subclause 7 (1) (a) (iii)
    • Refrigerated space is adequate for the storage of potentially hazardous food
      • Fail to provide adequate refrigerated space for food storage. O. Reg. 493/17, clause 7 (3) (d)
    • Food is protected from contamination and adulteration
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at internal temperatures of 4°C or lower, or 60°C or higher
      • Distribute potentially hazardous foods at internal temperature between 4°C and 60°C. O. Reg. 493/17, subsection 27 (1)
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C. O. Reg. 493/17, subsection 27 (1)
      • Store potentially hazardous foods at internal temperature between 4°C and 60°C. O. Reg. 493/17, subsection 27 (1)
      • Sell potentially hazardous foods at internal temperature between 4°C and 60°C. O. Reg. 493/17, subsection 27 (1)
      • Offer for sale potentially hazardous foods at internal temperature between 4°C and 60°C. O. Reg. 493/17, subsection 27 (1)
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