YUMMY CHONGQING FAMILY CUISINE

#9-160 UNIVERSITY Ave W, WATERLOO ON N2L 3E9 · Facility

10 inspections

1. Re-inspectionMay 8, 2026

   0 infractions

2. Compliance InspectionApr 27, 2026

   6 infractions

   • Food is held at 4°C (40°F) or less
     • Ensure all hazardous foods are stored at 4°C (40°F) or less
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
     • Clean and sanitize multi-service articles after each use and as often as necessary
     • Clean and sanitize food contact surfaces or equipment as often as necessary
   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
     • Ensure floors are kept clean and in good repair
     • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
     • Ensure equipment, utensils and or multi-service articles in good repair
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
   • Food premise is protected against the entry and harbouring of pests
     • Protect against entry, harbouring and breeding of pests
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
     • Keep cloths clean, in good repair, and restricted to a single task
     • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
3. Compliance InspectionDec 11, 2025

   4 infractions

   • Food is held at 4°C (40°F) or less
     • Ensure all hazardous foods are stored at 4°C (40°F) or less
     • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
     • Clean and sanitize food contact surfaces or equipment as often as necessary
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
     • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
     • Keep cloths clean, in good repair, and restricted to a single task
     • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
4. Re-inspectionSep 12, 2025

   0 infractions

5. Re-inspectionSep 5, 2025

   3 infractions

   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
     • Ensure floors are kept clean and in good repair
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
6. Compliance InspectionAug 21, 2025

   5 infractions

   • Food protected from contamination or adulteration
     • Store raw foods separate and below cooked / ready-to-eat foods
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
     • Clean and sanitize multi-service articles after each use and as often as necessary
     • Clean and sanitize food contact surfaces or equipment as often as necessary
   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
     • Ensure floors are kept clean and in good repair
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
   • Cloths and towels maintained in clean, good repair and not used for other purposes
7. Re-inspectionApr 17, 2025

   3 infractions

   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
     • Clean and sanitize food contact surfaces or equipment as often as necessary
   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
     • Ensure floors are kept clean and in good repair
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
8. Compliance InspectionApr 7, 2025

   8 infractions

   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
     • Cover all food in storage
   • Food is held at 4°C (40°F) or less
     • Ensure all hazardous foods are stored at 4°C (40°F) or less
     • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
     • Ensure floors are kept clean and in good repair
     • Ensure walls are kept clean and in good repair
   • Maintenance of sanitary facilities
     • Maintain sanitary facility clean and in good repair
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
     • Ensure equipment, utensils and or multi-service articles in good repair
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
     • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
   • Food premise is protected against the entry and harbouring of pests
     • Protect against entry, harbouring and breeding of pests
     • Contact licensed pest control operator for insect / rodent / pest treatment and control
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
9. Compliance InspectionDec 4, 2024

   2 infractions

   • Maintenance of sanitary facilities
     • Equip sanitary facility with single service towels or air dryer
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
10. Compliance InspectionAug 27, 2024

    6 infractions

    • Food protected from contamination or adulteration
      • Cover all food in storage
    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
      • Provide soap in a dispenser at hand basin in the food preparation area
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
      • Ensure equipment, utensils and or multi-service articles in good repair
    • Food premise is protected against the entry and harbouring of pests
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Ensure wiping cloths are kept in a sanitizing solution when not in use