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The Ravenous Taotie

11 735 Wonderland Rd N, London ON N6H 4L1 · Restaurant

Official record from Middlesex-London →

Inspection summary

The Ravenous Taotie has been inspected 12 times by Middlesex-London Health Unit since February 15, 2023. The most recent inspection, on July 13, 2026, recorded 2 infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 separate inspections, most recently on September 25, 2025. For example: Multi-service articles, utensils, equipment and facilities are cleaned and sanitized

  • 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 5 times across 5 separate inspections, most recently on March 3, 2026. For example: Single-service containers and articles kept free from contamination

  • 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 3 times across 3 separate inspections, most recently on July 13, 2026. For example: Handwashing stations are maintained and adequately supplied

  • 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 2 times across 2 separate inspections, most recently on June 11, 2024. For example: Potentially hazardous food is maintained at 60°C (140°F) or higher

  • 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 10 times across 6 separate inspections, most recently on July 13, 2026. For example: Sanitary facilities are maintained, properly equipped and in good repair

About this data

These results come from Middlesex-London Health Unit, 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.

12 inspections

  1. Required

    2 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to use handwashing station only for handwashing of employees
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to keep sanitary facility clean and in good repair
  2. Follow-up

    1 infraction

    • Handwashing stations are maintained and adequately supplied
      • Fail to use handwashing station only for handwashing of employees
  3. Required

    3 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to situate handwashing stations for convenient access by food handlers
      • Fail to maintain handwashing stations
    • Single-service containers and articles kept free from contamination
      • Fail to keep single-service containers and articles in a manner and place to prevent contamination
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to obtain approval in writing from a Public Health Inspector prior to altering the floor space, number of toilets or washbasins in a sanitary facility
      • Fail to maintain sanitary facility in accordance with Building Code design requirements
  4. Required

    2 infractions

    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls clean and in good repair
  5. Required

    0 infractions

  6. Required

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
  7. Required

    3 infractions

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls clean and in good repair
  8. Required

    6 infractions

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Table covers, napkins, serviettes, cloths and towels are clean and in good repair
      • Fail to use clean table covers, napkins or serviettes in food service
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to obtain approval in writing from a Public Health Inspector prior to altering the floor space, number of toilets or washbasins in a sanitary facility
      • Fail to maintain sanitary facility in accordance with Building Code design requirements
    • Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain ventilation system
    • Records, receipts, certificates maintained as required
      • Fail to retain records of pest control measures taken for one year
  9. Required

    2 infractions

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize utensils, other than multi-service articles, as often as necessary
  10. Required

    2 infractions

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Utensils are sanitized manually as required
      • Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
  11. Required

    4 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
    • Table covers, napkins, serviettes, cloths and towels are clean and in good repair
      • Fail to use clean cloths and towels for cleaning food contact surfaces
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize utensils, other than multi-service articles, as often as necessary
    • Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain ventilation system
  12. Required

    1 infraction

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration

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