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Golden Dragon Restaurant

128 Third Avenue, Timmins ON P4N 1C5 · Restaurant

Official record from Northeastern Ontario →

Inspection summary

Golden Dragon Restaurant has been inspected 27 times by Porcupine Health Unit since June 13, 2022. The most recent inspection, on September 24, 2026, recorded 2 infractions.

5 of 27 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 10 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene 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.

  • 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 15 times across 14 separate inspections, most recently on August 4, 2026. For example: All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 7 times across 6 separate inspections, most recently on October 2, 2025. For example: A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]

  • 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 6 times across 4 separate inspections, most recently on September 24, 2026. For example: Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]

  • 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 5 times across 5 separate inspections, most recently on September 24, 2026. For example: All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]

  • 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 2 times across 2 separate inspections, most recently on April 23, 2024. For example: All frozen foods are kept/served frozen. [s. 28]

About this data

These results come from Porcupine Health Unit, 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.

27 inspections

  1. Complaint

    2 infractions

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
      • Fail to protect against entry of pests (493/17-13(1)-120MOD)
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
      • Fail to ensure equipment surface sanitized as necessary (493/17-22-55MIN)
  2. Reinspection

    1 infraction

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
  3. Reinspection

    1 infraction

    • Constant supply of hot and cold potable water. [s. 7(3)]
  4. Reinspection

    1 infraction

    • Constant supply of hot and cold potable water. [s. 7(3)]
      • Fail to provide hot and cold running water in food preparation area (493/17-7(3)(b)-465CRX)
      • Fail to provide hot and cold running water in utensil cleaning area (493/17-7(3)(b)-465CRX)
  5. Reinspection

    1 infraction

    • Constant supply of hot and cold potable water. [s. 7(3)]
      • Fail to provide hot and cold running water in food preparation area (493/17-7(3)(b)-465CRX)
      • Fail to provide hot and cold running water in utensil cleaning area (493/17-7(3)(b)-465CRX)
  6. Required

    1 infraction

    • Constant supply of hot and cold potable water. [s. 7(3)]
      • Fail to provide hot and cold running water in food preparation area (493/17-7(3)(b)-465CRX)
      • Fail to provide hot and cold running water in utensil cleaning area (493/17-7(3)(b)-465CRX)
  7. Reinspection

    0 infractions

  8. Required

    3 infractions

    • Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
      • Improvement required.
    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
      • Improvement required.
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
  9. Required

    3 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Improvement required.
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
      • Improvement required.
  10. Reinspection

    0 infractions

  11. Reinspection

    7 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Food premise not maintained with smooth floor surface where utensils cleaned (493/17-7(1)(c)(i)-55MIN)
      • Food premise not maintained with clean floors in food-handling room (493/17-7(1)(g)-55MIN)
      • Food premise not maintained with clean walls in food-handling room (493/17-7(1)(g)-55MIN)
    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
      • Fail to protect against harbouring of pests (493/17-13(1)-465CRX)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
      • Fail to ensure equipment surface sanitized as necessary (493/17-22-55MIN)
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
      • Food premise not maintained with food handling room in sanitary condition (493/17-7(1)(e)-120MOD)
      • Food premise not maintained to keep food-handling room free from materials not regularly used (493/17-7(1)(f)-55MIN)
    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
      • Improvement required.
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
      • Food premise maintained in manner permitting health hazard (493/17-7(1)(a)(i)-465CRX)
      • Food premise maintained in manner adversely affecting sanitary operation (493/17-7(1)(a)(ii)-465CRX)
  12. Required

    8 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Handwashing stations not conveniently accessible by food handlers (493/17-7(3)(c)-120MOD)
      • Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Operate food premise – mechanical equipment not maintained to maintain wash water between 60°C and 71°C (493/17-20(1)(a)(i)-120MOD)
      • Operate food premise – mechanical equipment not constructed to maintain rinse water at 82°C (493/17-20(1)(a)(ii)(A)-120MOD)
    • Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]
      • Improvement required.
    • Hand hygiene is completed correctly in all required instances. [s. 33(e)]
      • Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food (493/17-33(1)(e)-305MAJ)
    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
      • Improvement required.
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
      • Food premise maintained in manner permitting health hazard (493/17-7(1)(a)(i)-465CRX)
      • Food premise maintained in manner adversely affecting sanitary operation (493/17-7(1)(a)(ii)-465CRX)
  13. Reinspection

    0 infractions

  14. Required

    4 infractions

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
      • Fail to protect against harbouring of pests (493/17-13(1)-465CRX)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
      • Fail to ensure facility surface cleaned as necessary (493/17-22-55MIN)
      • Fail to ensure equipment surface sanitized as necessary (493/17-22-55MIN)
      • Fail to ensure facility surface sanitized as necessary (493/17-22-55MIN)
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
      • Multiple infractions.
      • Food premise maintained in manner adversely affecting sanitary operation (493/17-7(1)(a)(ii)-465CRX)
  15. Reinspection

    1 infraction

    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
      • Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
  16. Reinspection

    1 infraction

    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
  17. Required

    1 infraction

    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
      • Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
  18. Required

    3 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Improvement required.
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Improvement required.
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
  19. Reinspection

    1 infraction

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
  20. Reinspection

    3 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • All frozen foods are kept/served frozen. [s. 28]
      • Improvement required.
    • Hand hygiene is completed correctly in all required instances. [s. 33(e)]
      • Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food (493/17-33(1)(e)-305MAJ)
  21. Reinspection

    5 infractions

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
      • Fail to protect against harbouring of pests (493/17-13(1)-465CRX)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
      • Improvement required.
    • Hand hygiene is completed correctly in all required instances. [s. 33(e)]
      • Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food (493/17-33(1)(e)-305MAJ)
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
      • Food premise maintained in manner permitting health hazard (493/17-7(1)(a)(i)-465CRX)
  22. Required

    2 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
      • Improvement required.
  23. Reinspection

    1 infraction

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
  24. Required

    4 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Improvement recommended.
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Improvement required.
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
      • Improvement required.
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
      • Food premise maintained in manner permitting adverse effect on food (493/17-7(1)(a)(iii)-465CRX)
  25. Required

    0 infractions

  26. Required

    1 infraction

    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
  27. Required

    0 infractions

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