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Asian Food Imports

275 Wyandotte St W Windsor ON N9A 5X1 · Grocery Store/Supermarket

Official record from Windsor-Essex →

Inspection summary

Asian Food Imports has been inspected 11 times by Windsor-Essex County Health Unit (WECHU) since November 18, 2024. The most recent inspection, on July 29, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 5 separate inspections, most recently on July 8, 2026. For example: Adequate storage space is provided for potentially hazardous food

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on January 21, 2026. For example: Adequate protection against pests is provided

  • 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 on July 8, 2026. For example: Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required

  • 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 April 5, 2025. For example: All 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 8 times across 7 separate inspections, most recently on July 8, 2026. For example: General housekeeping is satisfactory

About this data

These results come from Windsor-Essex County Health Unit (WECHU), 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.

11 inspections

  1. Required Re-Inspection

    0 infractions

  2. Required

    7 infractions

    • General housekeeping is satisfactory
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
    • The ventilation system is adequately maintained
      • (a) Ventilation system is NOT maintained to eliminate odours, fumes, vapours, smoke and excessive heat [S]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (c) Article or equipment is NOT made of a material that can be readily cleaned and sanitized [S]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • Adequate storage space is provided for potentially hazardous food
      • (b) Refrigeration or hot-holding equipment is NOT of sufficient size to store any potentially hazardous food, and maintained at adequate temperatures [C]
    • At least one food handler or supervisor on-site has completed food handler training (If yes, please document certification provider and number)
      • (a) At least one food handler or supervisor on the premises has NOT completed food handler training for every hour in which the premise is operating [N]
    • Manual dishwashing equipment and procedures are satisfactory
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
  3. Required Re-Inspection

    1 infraction

    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [N]
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
  4. Required

    3 infractions

    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [N]
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (c) Article or equipment is NOT made of a material that can be readily cleaned and sanitized [S]
    • Adequate protection against pests is provided
      • (b) Adequate protection against the entrance of pests is NOT provided [S]
      • (c) Records of pest control measures are NOT maintained for at least a year [N]
  5. Required Re-Inspection

    0 infractions

  6. Required

    2 infractions

    • General housekeeping is satisfactory
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
    • Adequate storage space is provided for potentially hazardous food
      • (a) Adequate refrigeration space is NOT provided for the safe storage of potentially hazardous food [S]
  7. Required

    2 infractions

    • General housekeeping is satisfactory
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
    • Potentially hazardous foods are maintained at proper internal temperatures
      • (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
  8. Required

    1 infraction

    • All food is protected from contamination and adulteration
      • (b) Food is NOT processed in a manner that makes food safe to eat [C]
  9. Required Re-Inspection

    0 infractions

  10. Required Re-Inspection

    3 infractions

    • General housekeeping is satisfactory
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
    • Accurate indicating thermometers are provided for equipment used for refrigeration or hot-holding of food
      • (a) Thermometers are NOT provided for temperature controlled equipment and easily read [N]
    • Adequate protection against pests is provided
      • (b) Adequate protection against the entrance of pests is NOT provided [S]
      • (c) Records of pest control measures are NOT maintained for at least a year [N]
  11. Required

    4 infractions

    • General housekeeping is satisfactory
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
    • Accurate indicating thermometers are provided for equipment used for refrigeration or hot-holding of food
      • (a) Thermometers are NOT provided for temperature controlled equipment and easily read [N]
    • Potentially hazardous foods are maintained at proper internal temperatures
      • (b) Internal temperatures of potentially hazardous foods are NOT maintained at 60°Celsius (140°Fahrenheit) or higher [C]
    • Adequate protection against pests is provided
      • (b) Adequate protection against the entrance of pests is NOT provided [S]
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