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Wind Japanese and Thai

131 King St, St. Catharines ON L2R 3H9 · Restaurant

Official record from Niagara Region →

Inspection summary

Wind Japanese and Thai has been inspected 15 times by Niagara Region Public Health since November 4, 2024. The most recent inspection, on October 1, 2026, recorded 3 infractions.

3 of 15 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 24 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Chemicals and toxic substances.

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.

  • 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 7 times across 5 separate inspections, most recently on October 1, 2026. For example: Food storage racks, shelves or pallets are readily cleanable.

  • 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 September 24, 2026. For example: Cold holding is adequate and maintained at 4°C (40°F) or lower.

  • 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 2 times across 2 separate inspections, most recently on March 18, 2026. For example: Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.

  • 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 2 times across 2 separate inspections, most recently on November 15, 2024. For example: Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.

  • 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 once on April 15, 2025. For example: Mechanical dishwashing is properly constructed, designed and maintained.

About this data

These results come from Niagara Region 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.

15 inspections

  1. Re-inspection

    3 infractions

    • An adequate number of handwashing stations are provided, conveniently accessible for food handlers, and used only for handwashing of employees.
    • Food storage racks, shelves or pallets are readily cleanable.
    • Food is protected from potential contamination
  2. Routine Inspection

    5 infractions

    • Food contact equipment, utensils and service articles are maintained in good repair and are of sound and tight construction.
    • Food is protected from potential contamination
    • Food storage racks, shelves or pallets are readily cleanable.
    • An adequate number of handwashing stations are provided, conveniently accessible for food handlers, and used only for handwashing of employees.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
  3. Re-inspection

    0 infractions

  4. Re-inspection

    1 infraction

    • Food premise is kept clean and maintained in a sanitary condition.
  5. Routine Inspection

    5 infractions

    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Food premise is kept clean and maintained in a sanitary condition.
  6. Re-inspection

    1 infraction

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  7. On Demand

    5 infractions

    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  8. Routine Inspection

    2 infractions

    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
  9. Re-inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Food premise is kept clean and maintained in a sanitary condition.
  11. Routine Inspection

    1 infraction

    • Floors, walls and ceiling are well maintained and in good repair.
  12. Re-inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
  14. Re-inspection

    1 infraction

    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
  15. Routine Inspection

    3 infractions

    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Food storage racks, shelves or pallets are readily cleanable.
    • Food premise is kept clean and maintained in a sanitary condition.

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