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Great Wall Restaurant

46 Queen St, Morriston ON N0B 2C0 · Restaurant

Official record from Wellington-Dufferin-Guelph →

Inspection summary

Great Wall Restaurant has been inspected 3 times by Wellington-Dufferin-Guelph Public Health since April 1, 2026. The most recent inspection, on August 26, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on August 5, 2026. For example: Food protected from contamination and adulteration

  • 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 once on April 1, 2026. For example: Adequate cleaning and sanitizing of food contact surfaces

  • 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 2 times across 2 separate inspections, most recently on August 5, 2026. For example: Floors, walls, and ceilings maintained in sanitary condition

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times on April 1, 2026. For example: Equipment, utensils, and multi-service articles in good repair and easily cleanable

About this data

These results come from Wellington-Dufferin-Guelph 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.

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • Food protected from contamination and adulteration
      • Food not protected from contamination or adulteration [subsection 26 (1)]
    • Floors, walls, and ceilings maintained in sanitary condition
      • Floors are not kept clean and/or in good repair [clause 7 (1) (g)]
      • Walls are not kept clean and/or in good repair [clause 7 (1) (d) (g)]
  3. Inspection

    5 infractions

    • Food protected from contamination and adulteration
      • Food not protected from contamination or adulteration [subsection 26 (1)]
    • Floors, walls, and ceilings maintained in sanitary condition
      • Floors are not kept clean and/or in good repair [clause 7 (1) (g)]
    • Equipment, utensils, and multi-service articles in good repair and easily cleanable
      • Use food equipment, utensils and/or multi-service articles that are not of sound and tight construction, in good repair, or from ready cleanable form or cleanable material [clause 8 (1) (a) (b) (c)]
    • Furniture, shelving and equipment arranged and constructed to permit sanitary operation and maintenance
      • Furniture, equipment or appliances not constructed or arranged to permit cleaning or to be maintained in sanitary condition (section 9)
    • Adequate cleaning and sanitizing of food contact surfaces
      • Equipment, or surfaces not cleaned, or sanitized as often as necessary (section 22)
      • Dirty cloth or towel used for cleaning, drying or polishing utensils, or cleaning food contact surfaces [clause 16 (b)]

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