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Howie's Wok 'N Go

B-80 Alice St Waterford ON N0E 1Y0 · Mobile Preparation Premises

Official record from Haldimand-Norfolk →

Inspection summary

Howie's Wok 'N Go has been inspected 10 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since February 13, 2025. The most recent inspection, on September 14, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 6 times across 4 separate inspections, most recently on January 8, 2026. For example: Sanitizer test kits are available (NC)

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 5 times across 3 separate inspections, most recently on March 24, 2026. For example: Food protected from contamination or adulteration (C)

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on July 27, 2026. For example: Food premises is protected against the entry and harbouring of pests (C)

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 3 times across 2 separate inspections, most recently on July 27, 2026. For example: Potentially hazardous food is maintained at 4°C (40°F) or less (C)

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on March 24, 2026. For example: Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)

About this data

These results come from Haldimand-Norfolk Health Unit (now Grand Erie 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.

10 inspections

  1. Required

    0 infractions

  2. Follow-up

    0 infractions

  3. Required

    2 infractions

    • Food premises is protected against the entry and harbouring of pests (C)
      • Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Adjust or repair the refrigeration unit immediately
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of hazardous foods at 4°C (40°F) or less
  4. Required

    2 infractions

    • Food protected from contamination or adulteration (C)
      • Protect food from contamination and adulteration
      • Cover all food in storage
      • Store all food, including beverages, off the floor to prevent contamination
    • Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
      • Ensure food handlers refrain from conduct that could result in contamination of food and food areas
  5. Follow-up

    0 infractions

  6. Follow-up

    1 infraction

    • Sanitizer test kits are available (NC)
      • Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise
      • Ensure sanitizing test kits are readily available where the sanitization takes place
  7. Required

    11 infractions

    • Single-service containers and articles are kept free from contamination (C)
      • Maintain single-service containers and articles in such a way that they are free from contamination
      • Store single-service containers and articles in a manner preventing contamination
    • Food premises provided with hot and cold potable water (C)
      • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured, or where utensils are cleaned
    • Dedicated hand washing stations provided for food handlers (C)
      • Provide adequate number of hand washing stations
      • Ensure hand washing stations situated for convenient access by food handlers
      • Ensure hand washing stations are unobstructed and accessible for hand washing
      • Ensure hand washing stations are only used for the purpose of hand washing of employees
    • Manual dishwashing sinks are provided (C)
      • Provide a two-compartment sink of sufficient size for the cleaning and sanitizing of utensils
    • Food protected from contamination or adulteration (C)
      • Protect food from contamination and adulteration
      • Cover all food in storage
      • Store all food, including beverages, off the floor to prevent contamination
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure walls are kept clean and in good repair
      • Ensure rooms where food is handled, processed, packaged, served, transported, manufactured, handled, sold, offered for sale and displayed are maintained in a sanitary condition
    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Ensure equipment, utensils and multi-service articles and food contact surfaces are made of a form and material that can be readily cleaned and sanitized
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
      • Ensure storage racks, shelves and pallets are clean and free from dust and/or debris
      • Ensure cabinets are clean and free from dust and/or debris
      • Ensure light fixtures and covers are clean and free from dust and/or debris
      • Ensure that air vents are clean and free from dust and/or debris
    • Sanitizer test kits are available (NC)
      • Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise
    • Accurate thermometers are available on site (NC)
      • Provide an easy-to-read, accurate indicating thermometer to check food storage temperatures
      • Provide an easy-to-read, accurate probe thermometer to measure the internal temperature of hazardous and/or potentially hazardous foods
  8. Required

    4 infractions

    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are unobstructed and accessible for hand washing
      • Ensure hand washing stations are only used for the purpose of hand washing of employees
    • Food premises is protected against the entry and harbouring of pests (C)
      • Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Manual dishwashing requirements are met (C)
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Follow the two-compartment sink method: wash and rinse in first sink, sanitize in second sink
      • Ensure chlorine sanitizer is no less than 100 ppm at 24°C (75°F) or greater for at least 45 seconds
    • Food protected from contamination or adulteration (C)
      • Protect food from contamination and adulteration
      • Cover all food in storage
  9. Follow-up

    0 infractions

  10. Required

    3 infractions

    • Food premises provided with hot and cold potable water (C)
      • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured, or where utensils are cleaned
      • Provide hot and cold running water under pressure at hand washing stations in food preparation area
    • Multi-service articles, utensils and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Clean and sanitize food contact surfaces or equipment in between use or as often as necessary
      • Ensure sanitizing solution is available for use at all times while the premises is in operation
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as is necessary to maintain the required concentration of the solution
      • Ensure to change the sanitizing solution when visibly dirty to maintain required concentration of the solution
      • Maintain concentration of sanitizing solutions according to manufacturer's instructions
    • Pest control records are available on site (NC)
      • Ensure all pest control measures taken are recorded
      • Ensure all pest control records are retained on site for at least one year
      • Have records available for review by a medical officer of health or a public health inspector upon request

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