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Fork & Knife

1494 Wyandotte St W Windsor ON N9B 1H4 · Restaurant (Fast Food)

Official record from Windsor-Essex →

Inspection summary

Fork & Knife has been inspected 12 times by Windsor-Essex County Health Unit (WECHU) since November 8, 2024. The most recent inspection, on July 8, 2026, found no infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 24 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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

  • 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 7 times across 4 separate inspections, most recently on February 5, 2026. For example: Concentration of sanitizing agent is adequate

  • 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 4 times across 4 separate inspections, most recently on December 19, 2025. For example: Adequate protection against pests is provided

  • 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 February 5, 2026. 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 5 separate inspections, most recently on June 8, 2026. For example: Premises is free from every condition that may adversely affect the sanitary operation of the premises

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.

12 inspections

  1. Required Re-Inspection

    0 infractions

  2. Required

    5 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [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]
    • 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
      • (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
    • Sanitary facilities provided and maintained as required
      • (a) Sanitary facilities are NOT kept sanitary, properly equipped and in good repair at all times [N]
  3. Required

    5 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • All food is protected from contamination and adulteration
      • (b) Food is NOT processed in a manner that makes food safe to eat [C]
    • 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]
    • Sanitary facilities provided and maintained as required
      • (a) Sanitary facilities are NOT kept sanitary, properly equipped and in good repair at all times [N]
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
  4. Required

    14 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [N]
    • Garbage and wastes are maintained in a satisfactory manner
      • (a) Garbage and wastes (including liquid waste) are NOT collected and removed from the premises as often as necessary to maintain the premises in a sanitary condition [N]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (a) Article or equipment is NOT of sound and tight construction [S]
      • (b) Article or equipment is NOT kept in good repair [S]
      • (c) Article or equipment is NOT made of a material that can be readily cleaned and sanitized [S]
    • All equipment or utensils that come in direct contact with food are adequately maintained
    • Single-service containers and articles are kept in a sanitary manner
      • (a) Single-service containers and articles are NOT kept in a sanitary manner and place as to prevent contamination [C]
    • 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]
    • Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner
      • (b) Cloths and towels are NOT kept clean [S]
      • (c) Cloths and towels are used for purposes other than cleaning, drying, or polishing utensils or cleaning food contact surfaces [S]
    • 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]
    • Every operator and food handler who comes in contact with food and or utensils does so in a proper manner
      • (e) Food handler does NOT wash hands as often as necessary to prevent the contamination of food or food areas [C]
    • Manual dishwashing equipment and procedures are satisfactory
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
    • Utensils and multi-service articles are cleaned and sanitized as required
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
    • Adequate protection against pests is provided
      • (a) Premises is NOT free from visible evidence of pest infestation [C]
      • (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

    6 infractions

    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (b) Article or equipment is NOT kept in good repair [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]
    • 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]
    • All food is protected from contamination and adulteration
      • (a) Food is NOT protected from contamination and adulteration [C]
    • 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]
    • Sanitary facilities provided and maintained as required
      • (d) Required supplies are NOT provided in sanitary facilities [N]
  7. Complaint

    2 infractions

    • Garbage and wastes are maintained in a satisfactory manner
      • (a) Garbage and wastes (including liquid waste) are NOT collected and removed from the premises as often as necessary to maintain the premises in a sanitary condition [N]
    • Adequate protection against pests is provided
      • (b) Adequate protection against the entrance of pests is NOT provided [S]
  8. Required Re-Inspection

    0 infractions

  9. Complaint

    2 infractions

    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (a) Article or equipment is NOT of sound and tight construction [S]
    • Every operator and food handler who comes in contact with food and or utensils does so in a proper manner
      • (d) Food handler is NOT taking reasonable precautions to protect food from being contaminated by hair [N]
  10. Required

    2 infractions

    • 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]
    • Adequate protection against pests is provided
      • (b) Adequate protection against the entrance of pests is NOT provided [S]
  11. Required Re-Inspection

    0 infractions

  12. Required

    5 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • Garbage and wastes are maintained in a satisfactory manner
      • (a) Garbage and wastes (including liquid waste) are NOT collected and removed from the premises as often as necessary to maintain the premises in a sanitary condition [N]
    • Sanitary facilities provided and maintained as required
      • (a) Sanitary facilities are NOT kept sanitary, properly equipped and in good repair at all times [N]
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
    • Adequate protection against pests is provided
      • (b) Adequate protection against the entrance of pests is NOT provided [S]
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