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House Of Wong

113 Broadway Street Carnduff SK S0C 0S0 · Food Premises

Official record from Saskatchewan →

Inspection summary

House Of Wong has been inspected 6 times by Saskatchewan Health Authority since August 15, 2024. The most recent inspection, on August 31, 2026, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene 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.

  • 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 2 times across 2 separate inspections, most recently on August 18, 2025. For example: Handwashing

  • 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 once on August 15, 2024. For example: Food Storage & Equipment

  • 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 12 times across 6 separate inspections, most recently on August 31, 2026. For example: Maintenance & General Sanitation

  • 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 9 times across 6 separate inspections, most recently on August 31, 2026. For example: Finishing Materials

About this data

These results come from Saskatchewan Health Authority, 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. Follow-up

    4 infractions

    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and section 1.5(7) of the Food Facility Standards.
    • Maintenance & General Sanitation
    • Culture of Food Safety
      • The operator has not established, implemented, and/or maintained a positive culture of food safety within the facility. Refer to sections 6.1(1) and (3) of the Food Facility Standards.
    • Plumbing
      • A grease interceptor is not installed on the soil/waste line for pre-rinse and/or pot sinks. Refer to section 1.3(4) of the Food Facility Standards.
  2. Routine

    4 infractions

    • Plumbing
      • A grease interceptor is not installed on the soil/waste line for pre-rinse and/or pot sinks. Refer to section 1.3(4) of the Food Facility Standards.
    • Finishing Materials
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and section 2.1 of the Food Facility Standards.
      • Dishware/cookware as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to section 2.2(5) of the Food Facility Standards.
      • Utensils as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to section 2.2(5) of the Food Facility Standards.
    • Culture of Food Safety
      • The operator has not established, implemented, and/or maintained a positive culture of food safety within the facility. Refer to sections 6.1(1) and (3) of the Food Facility Standards.
  3. Follow-up

    3 infractions

    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Plumbing
      • A grease interceptor is not installed on the soil/waste line for pre-rinse and/or pot sinks. Refer to 2.4.4.3(1) National Plumbing Code of Canada, 2005.
  4. Routine

    5 infractions

    • Plumbing
      • A grease interceptor is not installed on the soil/waste line for pre-rinse and/or pot sinks. Refer to 2.4.4.3(1) National Plumbing Code of Canada, 2005.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Handwashing
      • An adequate number of conveniently located hand wash basins is not provided, or is not accessible, in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
    • Food Protection
      • Food or drink (including water and ice) is not prepared, stored, cooked, processed, dispensed, transported, served or sold in a manner that prevents or minimizes the risk of illness, poisoning or injury to the public. Refer to clauses 19(1)(a) and 19(2)(a) of The Food Safety Regulations.
  5. Routine

    4 infractions

    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
    • Plumbing
      • A grease interceptor is not installed on the soil/waste line for pre-rinse and/or pot sinks. Refer to 2.4.4.3(1) National Plumbing Code of Canada, 2005.
    • Handwashing
      • An adequate number of conveniently located hand wash basins is not provided, or is not accessible, in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
  6. Routine

    4 infractions

    • Food Storage & Equipment
      • Food contact surfaces are not made from materials that are suitable for their intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
      • Live birds and animals, excluding guide animals and edible/decorative fish and crustacea, are being kept or permitted in a room where food intended for human consumption is stored, prepared, or served. Refer to 2.1.13 of the Public Eating Establishment Standards.
    • Plumbing
      • A grease interceptor is not installed on the soil/waste line for pre-rinse and/or pot sinks. Refer to 2.4.4.3(1) National Plumbing Code of Canada, 2005.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.

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