YUMMY TOUCH KITCHEN

2786 LANCASTER RD OTTAWA ON K1B 4S4 · Food Safety

8 inspections

Routine inspectionJun 4, 2026
5 infractions
- The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
  - Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
- Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
  - Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.
- All food shall be protected from contamination and adulteration.
  - Protect all food from contamination and adulteration.
- Every food premise shall be provided with employee hand washing stations.
  - Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.
- Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
  - Provide racks, shelves or pallets designed to protect the food from contamination.
Routine inspectionJan 9, 2026
4 infractions
- Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
  - Provide racks, shelves or pallets designed to protect the food from contamination.
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.
  - Keep potentially hazardous foods at an internal temperature of 60°C or higher.
- All food shall be protected from contamination and adulteration.
  - Protect all food from contamination and adulteration.
- The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
  - Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
Follow-up inspectionOct 23, 2025
0 infractions
Follow-up inspectionOct 15, 2025
2 infractions
- The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
  - Protect the food premise against the entry of pests.
  - Maintain records of all pest control measures that are undertaken in the premise.
  - Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
- Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
  - Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
Routine inspectionSep 29, 2025
2 infractions
- Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
  - Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
- The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
  - Protect the food premise against the entry of pests.
  - Maintain records of all pest control measures that are undertaken in the premise.
  - Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
Routine inspectionJun 4, 2025
2 infractions
- All food shall be protected from contamination and adulteration.
  - Protect all food from contamination and adulteration.
- The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
  - Protect the food premise against the entry of pests.
  - Maintain records of all pest control measures that are undertaken in the premise.
  - Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
Routine inspectionJan 8, 2025
4 infractions
- Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
  - Keep every sanitary facility sanitary, properly equipped and in good repair.
  - Equip every sanitary facility with a constant supply of hot running water.
  - Equip every sanitary facility with a constant supply of cold running water.
- The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
  - Provide refrigeration units with accurate indicating thermometers that may be easily read.
- Every food premise shall be provided with employee hand washing stations.
  - Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.
- The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
  - Protect the food premise against the entry of pests.
  - Maintain records of all pest control measures that are undertaken in the premise.
  - Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
Routine inspectionApr 9, 2024
0 infractions