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Yumi Sushi

271 Water Street, Summerside · Food Premises

Official record from Prince Edward Island →

Inspection summary

Yumi Sushi has been inspected 15 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since June 20, 2024. The most recent inspection, on September 25, 2026, found no infractions.

6 of 15 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 20 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 8 times across 4 separate inspections, most recently on March 18, 2026. For example: Cold holding temperatures of 4C (40F) or colder

  • 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 7 times across 6 separate inspections, most recently on September 10, 2026. For example: Adequate handwashing facilities supplied and accessible

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 5 times across 4 separate inspections, most recently on September 10, 2026. For example: Chemicals properly used, labelled and stored to prevent contamination

  • 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 4 times across 2 separate inspections, most recently on July 5, 2024. For example: Food in good condition, safe and unadulterated

  • 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 2 times across 2 separate inspections, most recently on March 18, 2026. For example: Dishwasher monitoring

About this data

These results come from Prince Edward Island Department of Health and Wellness (Environmental 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.

15 inspections

  1. Follow Up Inspection 2 — Satisfactory

    0 infractions

  2. Follow Up Inspection 1 — Unsatisfactory - Warning Letter Required

    3 infractions

    • Adequate handwashing facilities supplied and accessible
      • Failure to provide handwashing facilities that are equipped with hot & cold potable water under pressure.
    • Chemicals properly used, labelled and stored to prevent contamination
      • Failure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
    • Personal hygiene
      • Food handlers not wearing proper hair restraints.
  3. Routine Inspection — Unsatisfactory - Re Inspection Required

    2 infractions

    • Adequate handwashing facilities supplied and accessible
      • Failure to provide handwashing facilities that are adequately designed appropriately located, unobstructed, for the exclusive use of employees and in numbers suitable for the operation.
    • Chemicals properly used, labelled and stored to prevent contamination
      • Failure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
  4. Follow Up Inspection 2 — Satisfactory

    0 infractions

  5. Follow Up Inspection 1 — Unsatisfactory - Warning Letter Required

    1 infraction

    • Toilet facilities properly constructed and equipped
      • Failure to maintain the washroom in a sanitary condition.
  6. Routine Inspection — Unsatisfactory - Re Inspection Required

    4 infractions

    • Toilet facilities properly constructed and equipped
      • Failure to provide at least one conveniently located washroom in good working order for the use of the staff and the public.
    • Toilet facilities properly constructed and equipped
      • Failure to maintain the washroom in a sanitary condition.
    • Premises, equipment and non food contact surfaces
      • Failure to maintain the premises and equipment in a clean and sanitary condition.
    • Facility free from pests
      • Evidence of insects.
  7. Follow Up Inspection 1 — Satisfactory

    0 infractions

  8. Routine Inspection — Unsatisfactory - Re Inspection Required

    3 infractions

    • Cold holding temperatures of 4C (40F) or colder
      • Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
    • Dishwasher monitoring
      • Failure to establish and maintain a record of the dishwashing temperature readings or chemical sanitizer concentrations.
    • Chemical test kits/papers used
      • Failure to establish and maintain records verifying sanitizer strength test results.
  9. Follow Up Inspection 1 — Satisfactory

    0 infractions

  10. Routine Inspection — Unsatisfactory - Re Inspection Required

    7 infractions

    • Cold holding temperatures of 4C (40F) or colder
      • Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
    • Adequate handwashing facilities supplied and accessible
      • Failure to provide handwashing facilities that are adequately designed appropriately located, unobstructed, for the exclusive use of employees and in numbers suitable for the operation.
    • Chemicals properly used, labelled and stored to prevent contamination
      • Failure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
    • Premises, equipment and non food contact surfaces
      • Failure to maintain the premises and equipment in a clean and sanitary condition.
    • Maintain and use sanitation plan and cleaning schedule
      • Failure to follow a written sanitation plan.
    • Dishwasher monitoring
      • Failure to establish and maintain a record of the dishwashing temperature readings or chemical sanitizer concentrations.
    • Chemical test kits/papers used
      • Failure to establish and maintain records verifying sanitizer strength test results.
  11. Follow Up Inspection 1 — Satisfactory

    0 infractions

  12. Routine Inspection — Unsatisfactory - Re Inspection Required

    7 infractions

    • Cold holding temperatures of 4C (40F) or colder
      • Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
    • Cold holding temperatures of 4C (40F) or colder
      • Failure to mark potentially hazardous foods held at room temperature with the time at which they were removed from temperature control.
    • Proper cooling times and temperatures
      • Failure to cool food from 60C (140F) to 20C (68F) or colder within 2 hours and then from 20C (68F) to 4C (40F) within 4 hours.
    • Adequate handwashing facilities supplied and accessible
      • Failure to provide handwashing facilities that are adequately designed appropriately located, unobstructed, for the exclusive use of employees and in numbers suitable for the operation.
    • Toilet facilities properly constructed and equipped
      • Failure to properly equip the washroom with the required supplies.
    • Premises, equipment and non food contact surfaces
      • Failure to maintain the premises and equipment in a clean and sanitary condition.
    • Provide and use accurate thermometers
      • Failure to provide accurate thermometers in the warmest area of all refrigeration units.
  13. Follow Up Inspection 2 — Satisfactory

    0 infractions

  14. Follow Up Inspection 1 — Unsatisfactory - Warning Letter Required

    3 infractions

    • Adequate handwashing facilities supplied and accessible
      • Failure to provide handwashing facilities that are equipped with hot & cold potable water under pressure.
    • Food in good condition, safe and unadulterated
      • Failure to receive, store, process and/or transport food or food packaging materials under conditions that prevent contamination and adulteration.
    • Food in good condition, safe and unadulterated
      • Failure to process fish (intended to be consumed raw or partially cooked) in accordance with the "Freezing for Parasite Destruction" procedure outlined in the regulations.
  15. Routine Inspection — Unsatisfactory - Re Inspection Required

    6 infractions

    • Cold holding temperatures of 4C (40F) or colder
      • Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
    • Adequate handwashing facilities supplied and accessible
      • Failure to provide handwashing facilities that are equipped with hot & cold potable water under pressure.
    • Food in good condition, safe and unadulterated
      • Failure to receive, store, process and/or transport food or food packaging materials under conditions that prevent contamination and adulteration.
    • Food in good condition, safe and unadulterated
      • Failure to process fish (intended to be consumed raw or partially cooked) in accordance with the "Freezing for Parasite Destruction" procedure outlined in the regulations.
    • Premises, equipment and non food contact surfaces
      • Failure to maintain the premises and equipment in a clean and sanitary condition.
    • Provide and use accurate thermometers
      • Failure to provide appropriate temperature measuring devices that are accurate and in good working order to ensure proper food safety temperatures.

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