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Simple Wok - Food Take Out

44 Great Northern Road Sault Ste. Marie ON P6B 4Y5 · Food Take Out

Official record from Algoma →

Inspection summary

Simple Wok - Food Take Out has been inspected 7 times by Algoma Public Health since April 23, 2025. The most recent inspection, on June 22, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 4 separate inspections, most recently on March 2, 2026. For example: Food contact surfaces properly designed, constructed, installed and maintained [Sec. 8(2)]

  • 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 4 times across 4 separate inspections, most recently on June 22, 2026. For example: Food protected from potential contamination and adulteration [Sec. 26(1)]

  • 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 3 times across 3 separate inspections, most recently on June 22, 2026. For example: Re-heating: to original cooking temperature within 2 hours [Sec. 27(2)(a)]

  • 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 6 times across 5 separate inspections, most recently on June 22, 2026. For example: Floors, walls, and ceilings clean and in good repair [Sec. 7]

  • 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 across 2 separate inspections, most recently on March 2, 2026. For example: Proper use and storage of clean utensils (including single service utensils) [Sec. 8(1)]

About this data

These results come from Algoma 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.

7 inspections

  1. Required

    3 infractions

    • Floors, walls, and ceilings clean and in good repair [Sec. 7]
      • Cleaning is required around, under, and behind kitchen equipment, counters, and baseboards
    • Food protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be covered in storage
    • Re-heating: to original cooking temperature within 2 hours [Sec. 27(2)(a)]
      • Ensure food is reheated to original cooking temperature for 15 seconds within 2 hours [Sec. 27(2)(a)]
  2. Follow-up

    1 infraction

    • Food protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be covered in storage
  3. Follow-up

    6 infractions

    • Floors, walls, and ceilings clean and in good repair [Sec. 7]
      • Ceilings are kept clean and in good repair [Sec. 7(1)(g)]
      • Floors must be kept clean and in good repair [Sec. 7(1)(g)]
      • Cleaning is required around, under, and behind kitchen equipment, counters, and baseboards
    • Food protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be covered in storage
    • Re-heating: to original cooking temperature within 2 hours [Sec. 27(2)(a)]
      • Ensure food is reheated to original cooking temperature for 15 seconds within 2 hours [Sec. 27(2)(a)]
    • Proper use and storage of clean utensils (including single service utensils) [Sec. 8(1)]
      • Utensils must be stored and transported in a manner preventing contamination
      • Utensils other than multi-service articles must be cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition [Sec. 21(2)]
    • Food contact surfaces properly designed, constructed, installed and maintained [Sec. 8(2)]
      • Food contact surfaces / utensils / dishware must be free of cracks or open seams [Sec. 8(2)(b)]
      • Food contact surfaces / utensils / dishware must be cleanable and in good repair [Sec. 8(1)]
      • Maintain hardwood cutting boards, blocks, tables or bowls in a clean and sanitary manner
    • Equipment is of sound and tight construction, in good repair and easily cleaned and sanitized [Sec. 8(2)]
      • All surfaces must be of sound and tight construction and in good repair [Sec. 8(1)]
      • All surfaces must be easily cleanable and non-absorbent [Sec. 8(1)(c)]
      • Equipment must be suitable for its intended purpose [Sec. 8(1)(d)]
  4. Required

    5 infractions

    • Proper use and storage of clean utensils (including single service utensils) [Sec. 8(1)]
      • Utensils must be stored and transported in a manner preventing contamination
      • Utensils other than multi-service articles must be cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition [Sec. 21(2)]
    • Food contact surfaces properly designed, constructed, installed and maintained [Sec. 8(2)]
      • Food contact surfaces / utensils / dishware must be free of cracks or open seams [Sec. 8(2)(b)]
      • Food contact surfaces / utensils / dishware must be cleanable and in good repair [Sec. 8(1)]
      • Maintain hardwood cutting boards, blocks, tables or bowls in a clean and sanitary manner
    • Equipment is of sound and tight construction, in good repair and easily cleaned and sanitized [Sec. 8(2)]
      • All surfaces must be of sound and tight construction and in good repair [Sec. 8(1)]
      • All surfaces must be easily cleanable and non-absorbent [Sec. 8(1)(c)]
      • Equipment must be suitable for its intended purpose [Sec. 8(1)(d)]
    • Floors, walls, and ceilings clean and in good repair [Sec. 7]
      • Ceilings are kept clean and in good repair [Sec. 7(1)(g)]
      • Floors must be kept clean and in good repair [Sec. 7(1)(g)]
      • Cleaning is required around, under, and behind kitchen equipment, counters, and baseboards
    • Food protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be protected from potential contamination and adulteration [Sec. 26(1)]
      • Raw hazardous foods must be handled separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
      • Raw hazardous foods must be stored separately or below cooked / ready-to-eat foods
  5. Required

    0 infractions

  6. Required

    4 infractions

    • Floors, walls, and ceilings clean and in good repair [Sec. 7]
      • Floors must be kept clean and in good repair [Sec. 7(1)(g)]
      • Walls must be kept clean and in good repair [Sec. 7(1)(g)]
      • Cleaning is required around, under, and behind kitchen equipment, counters, and baseboards
    • Mechanical ventilation operable and kept clean [Sec. 11]
      • Ventilation hood and/or filters require cleaning
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
      • Hot held hazardous food must be held above 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
      • Three-compartment sink dishwashing method: wash in first sink, rinse in second sink, sanitize in third sink [Sec. 18(2)(i)]
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds [Sec. 19(b)]
  7. Required

    2 infractions

    • Floors, walls, and ceilings clean and in good repair [Sec. 7]
      • Floors must be kept clean and in good repair [Sec. 7(1)(g)]
      • Walls must be kept clean and in good repair [Sec. 7(1)(g)]
      • Cleaning is required around, under, and behind kitchen equipment, counters, and baseboards
    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
      • Three-compartment sink dishwashing method: wash in first sink, rinse in second sink, sanitize in third sink [Sec. 18(2)(i)]
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds [Sec. 19(b)]

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