Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Oma Fresh Foods last inspected?
The most recent inspection on record was on May 28, 2026. The result listed by Region of Waterloo Public Health (Check It! We Inspect It.) was “Infractions found”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, including 2 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Oct 1, 2024 to May 28, 2026.
Has Oma Fresh Foods ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Oct 1, 2024.
The Full Inspection History
8 inspections
Compliance Inspection
May 28, 2026
Infractions found
2 recorded violations
criticalCode —Equipment and utensils
Official Wording
Refrigeration and hot-holding equipment maintained
Inspector’s Notes
Not in Compliance
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), May 28, 2026 · Original Source
Re-inspection
Mar 11, 2026
Infractions found
1 recorded violation
criticalCode —Food temperature
Official Wording
Hot holding: minimum of 60�C (140�F) after cooking / rapid re-heating
Inspector’s Notes
Not in Compliance
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Mar 11, 2026 · Original Source
Compliance Inspection
Mar 6, 2026
Infractions found
4 recorded violations
minorCode —Facility maintenance
Official Wording
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Inspector’s Notes
Not in Compliance
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Hot holding: minimum of 60�C (140�F) after cooking / rapid re-heating
Inspector’s Notes
Not in Compliance: Ensure food is held above 60�C (140�F) after cooking / rapid re-heating
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
Inspector’s Notes
Not in Compliance
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Inspector’s Notes
Not in Compliance
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Mar 6, 2026 · Original Source
Re-inspection
Dec 18, 2025
Infractions found
1 recorded violation
criticalCode —Food temperature
Official Wording
Hot holding: minimum of 60�C (140�F) after cooking / rapid re-heating
Inspector’s Notes
Not in Compliance: Ensure food is held above 60�C (140�F) after cooking / rapid re-heating
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Dec 18, 2025 · Original Source
Compliance Inspection
Dec 12, 2025
Infractions found
3 recorded violations
criticalCode —Food temperature
Official Wording
Hot holding: minimum of 60�C (140�F) after cooking / rapid re-heating
Inspector’s Notes
Not in Compliance: Ensure food is held above 60�C (140�F) after cooking / rapid re-heating
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Inspector’s Notes
Not in Compliance
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Dec 12, 2025 · Original Source
Compliance Inspection
Aug 12, 2025
Infractions found
2 recorded violations
minorCode —Handwashing
Official Wording
Hand washing basin with supplies of soap and paper towels in dispensers
Inspector’s Notes
Not in Compliance
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Aug 12, 2025 · Original Source
Compliance Inspection
Jan 9, 2025
Infractions found
2 recorded violations
minorCode —Facility maintenance
Official Wording
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Inspector’s Notes
Not in Compliance
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.