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New Century Chinese Restaurant

1051 Simcoe St N, Oshawa ON L1G 4W3 · Food Safety Inspections

Official record from Durham Region →

Inspection summary

New Century Chinese Restaurant has been inspected 6 times by Durham Region Health Department since November 6, 2024. The most recent inspection, on July 29, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on July 29, 2026. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred

  • 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 March 4, 2026. For example: Food protected from potential contamination and/or adulteration

  • 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 once on March 4, 2026. For example: Adequate protection against the entrance of insects, vermin, and rodents

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 17, 2025. For example: Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)

  • 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 6 separate inspections, most recently on July 29, 2026. For example: Walls clean and in good repair

About this data

These results come from Durham Region Health Department, 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. Routine

    3 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure food contact surfaces are cleaned & sanitized after each use or as often as necessary
      • * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
      • Operator to ensure all food contact surfaces are properly cleaned & sanitized
      • Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
    • Walls clean and in good repair
      • * Fail to ensure walls of food premise kept clean and in good repair
      • Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
  2. Routine & Complaint

    4 infractions

    • Minimum of 1 Certified Food Handler per hour of operation?
      • * Fail to provide a minimum of 1 certified food handler per hour of operation
      • Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • * Observed potentially hazardous food not covered to prevent contamination / adulteration
      • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
      • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
      • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
      • Operator to ensure all foods are covered in storage
    • Frequency of garbage removal adequate to maintain the premises in a sanitary condition
      • * Fail to remove garbage / wastes when necessary to maintain sanitary condition
      • Operator to ensure garbage is removed as often as necessary to maintain premise in a sanitary manner
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to prevent the entrance of insect / rodent / pest
      • Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
      • Operator to ensure food premise shall be protected against the entry of pest
  3. Routine

    3 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure food contact surfaces are cleaned and sanitized before and after food preparation
      • Operator to ensure all food contact surfaces are properly cleaned & sanitized
    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
      • Operator to ensure floors are kept clean and in good repair
  4. Routine

    4 infractions

    • Constant supply of hot and cold running water under pressure
      • * Fail to provide premise with hot and/or cold water
      • Operator to ensure hot and cold running water under pressure is provided
    • Proper storage of single-service containers/articles (utensils)
      • * Fail to store single-service containers and article (utensils) in a manner preventing contamination
      • Operator to ensure single-service containers/articles are protected and stored in a manner to prevent contamination
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
      • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to ensure filters in the ventilation system are maintained in a clean and sanitary manner
      • Operator to ensure filters in the ventilation system are maintained in a clean and sanitary manner
  5. Routine

    4 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • * Fail to ensure filters in the ventilation system are maintained in a clean and sanitary manner
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
      • Operator to ensure filters in the ventilation system are maintained in a clean and sanitary manner
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure food contact surfaces are cleaned & sanitized after each use or as often as necessary
      • Operator to ensure all food contact surfaces are properly cleaned & sanitized
    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
      • Operator to ensure floors are kept clean and in good repair
    • General housekeeping is satisfactory
      • * Fail to remove all materials not associated with the daily operation of the food premise
      • Operator to remove all materials not associated with the daily operation of food premise
  6. Routine

    5 infractions

    • Food is prepared in a safe manner
      • Observed potentially hazardous foods not being thawed in an appropriate and safe manner
      • Operator to ensure potentially hazardous foods are processed, prepared and manufactured at temperatures between 4°C (40°F) and 60°C (140°F) within 2 hours
    • Food protected from potential contamination and/or adulteration
      • * Observed foods stored in containers that cannot be readily cleaned and sanitized
      • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
      • Operator to ensure floors are kept clean and in good repair
    • General housekeeping is satisfactory
      • * Fail to remove all materials not associated with the daily operation of the food premise
      • Operator to remove all materials not associated with the daily operation of food premise

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