Empress Wok Chinese Restaurant

101 Osler Dr, Dundas ON L9H 4H4 · Restaurant

18 inspections

1. Routine InspectionJul 15, 2026

   6 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Ensure ceilings are kept clean and in good repair
     • Ensure floors are kept clean and in good repair
     • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
     • Maintain and arrange equipment to permit a clean and sanitary condition
     • Maintain and arrange appliances to permit a clean and sanitary condition
   • 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
   • Maintenance of sanitary facilities
     • Maintain sanitary facility clean and in good repair
   • Food protected from contamination or adulteration
     • Cover all food in storage
   • Certified food handler present in the food service premise
     • Ensure certified food handler or supervisor is present during all hours of operation
2. Routine InspectionApr 24, 2026

   5 infractions

   • Separate hand washing basin provided for food handlers
     • Hand washing station must be used only for hand washing of employees
     • Ensure hand washing basin is unobstructed and accessible for hand washing
     • Hand washing stations must be conveniently accessible by food handlers
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles in good repair
     • Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
     • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
     • Maintain and arrange furniture to permit a clean and sanitary condition
     • Remove all materials not associated with the daily operation of the premises
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
     • 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
   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
3. Re-inspectionJan 29, 2026

   1 infraction

   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
     • Maintain ventilation system in manner not permitting health hazard
4. Routine InspectionJan 9, 2026

   9 infractions

   • 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 ceilings are kept clean and in good repair
     • Ensure floors are kept clean and in good repair
     • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
     • Ensure walls are kept clean and in good repair
   • Separate hand washing basin provided for food handlers
     • Hand washing station must be used only for hand washing of employees
     • Ensure hand washing basin is unobstructed and accessible for hand washing
   • Hand washing basin with supplies of soap and paper towels in dispensers
     • 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
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
     • Maintain and arrange equipment to permit a clean and sanitary condition
     • Maintain and arrange appliances to permit a clean and sanitary condition
     • Remove all materials not associated with the daily operation of the premises
   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
     • Maintain ventilation system in manner not permitting health hazard
   • 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
   • Food protected from contamination or adulteration
     • Cover all food in storage
   • Food in storage protected from contamination
     • Ensure racks, shelves or pallets are clean and designed to protect against contamination
5. Routine InspectionSep 25, 2025

   3 infractions

   • 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 ceilings are kept clean and in good repair
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles in good repair
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
6. Routine InspectionMay 27, 2025

   2 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Ensure ceilings are kept clean and in good repair
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles in good repair
7. Re-inspectionMar 24, 2025

   1 infraction

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Ensure ceilings are kept clean and in good repair
8. Routine InspectionMar 10, 2025

   7 infractions

   • 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 ceilings are kept clean and in good repair
   • Separate hand washing basin provided for food handlers
     • Ensure hand washing basin is unobstructed and accessible for hand washing
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • 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
   • 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
   • Maintenance of sanitary facilities
     • Maintain sanitary facility clean and in good repair
     • Equip sanitary facility with single service towels or air dryer
   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
     • Cover all food in storage
     • Store food off the floor to prevent contamination
   • Certified food handler present in the food service premise
9. Routine InspectionNov 6, 2024

   6 infractions

   • Separate hand washing basin provided for food handlers
     • Hand washing station must be used only for hand washing of employees
   • 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
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
   • Testing reagent used to determine concentration of sanitizer
   • Maintenance of sanitary facilities
     • Maintain sanitary facility clean and in good repair
     • Equip sanitary facility with liquid soap in a dispenser
     • Equip sanitary facility with single service towels or air dryer
   • Food in storage protected from contamination
     • Ensure racks, shelves or pallets are clean and designed to protect against contamination
10. Routine InspectionJun 27, 2024

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Food protected from contamination or adulteration
      • Cover all food in storage
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Certified food handler present in the food service premise
11. Routine InspectionJan 24, 2024

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure ceilings are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles in good repair
      • Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
12. Routine InspectionOct 18, 2023

    6 infractions

    • 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
    • Single service containers and articles kept free from contamination
    • Separate hand washing basin provided for food handlers
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
      • Store raw foods separate and below cooked / ready-to-eat foods
13. Routine InspectionJun 14, 2023

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Separate hand washing basin provided for food handlers
    • Food protected from contamination or adulteration
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
14. Routine InspectionFeb 2, 2023

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Maintenance of sanitary facilities
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
15. Re-inspectionNov 10, 2022

    0 infractions

16. Routine InspectionOct 27, 2022

    6 infractions

    • 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
    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • 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 multi-service articles are suitable for intended purposes (food-grade)
      • Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
    • 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
    • Maintenance of sanitary facilities
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
17. Routine InspectionAug 10, 2022

    4 infractions

    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
    • Refrigeration and hot-holding equipment maintained
18. Routine InspectionApr 8, 2022

    3 infractions

    • 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
    • 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
      • Maintain hand washing stations with adequate supplies
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles in good repair
      • Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
      • Ensure food contact equipment and utensils are corrosion-resistant and non-toxic