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China Wok

379 Springbank Ave Unit 130, Woodstock ON N4T 1R3 · Food Take Out

Official record from Southwestern Ontario →

Inspection summary

China Wok has been inspected 6 times by Southwestern Public Health since November 18, 2024. The most recent inspection, on July 27, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests and Protecting food from contamination.

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.

  • 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 July 27, 2026. For example: Food premises free of conditions that attract pests

  • 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 3 times across 3 separate inspections, most recently on March 25, 2026. For example: Food 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 5 times across 5 separate inspections, most recently on July 27, 2026. For example: Food premises operation general

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on July 27, 2026. For example: Food handler training

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 14, 2025. For example: Sanitary facilities maintenance

About this data

These results come from Southwestern Public 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.

6 inspections

  1. Required

    3 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises free of conditions that attract pests
      • ensure premises free from conditions that could lead to the harbouring or breeding of pests.
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  2. Required

    2 infractions

    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  3. Required

    2 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  4. Required

    4 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises free of conditions that attract pests
      • ensure premises free from conditions that could lead to the harbouring or breeding of pests.
    • Sanitary facilities maintenance
      • ensure sanitary facilities are equipped with: constant supply of hot and cold running water, supply of toilet paper, durable easy-to-clean receptacle for used towels and other waste, a supply of soap or detergent, and a method of hand drying that uses single-service towels or a hot air dryer
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
      • separate raw and ready-to-eat foods during storage and handling
  5. Required

    2 infractions

    • Food premises maintenance
      • ensure that garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the premises in a sanitary condition
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
      • separate raw and ready-to-eat foods during storage and handling
  6. Required

    2 infractions

    • Food premises maintenance
      • ensure that the ventilation system is maintained to provide for the elimination of odours, fumes, vapours, smoke and excessive heat
    • Food premises free of conditions that attract pests
      • ensure premises free from conditions that could lead to the harbouring or breeding of pests.

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