Wok Express
1500 Riverside Drive, Timmins ON P4R 1A1 · Food Take Out
22 inspections
- Required
0 infractions
- Complaint
5 infractions
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Improvement required.
- Fail to protect against harbouring of pests (493/17-13(1)-465CRX)
- Fail to protect against breeding of pests (493/17-13(1)-465CRX)
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
- All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- Improvement required.
- Specialty or high-risk food items present, prepared, and/or handled in unsafe manner (MOHLTC/FPRD)
- Food mixtures containing hazardous food not cooked to 74°C (165°F) or not reheated to 74°C (165°F) (MOHLTC/FPRD)
- No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
- Improvement required.
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Reinspection
0 infractions
- Reinspection
6 infractions
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Fail to protect against entry of pests (493/17-13(1)-120MOD)
- Fail to protect against harbouring of pests (493/17-13(1)-465CRX)
- Fail to protect against breeding of pests (493/17-13(1)-465CRX)
- Furniture, equipment, and/or appliances are all situated in a manner so as not to restrict thorough cleaning or prevent room from being maintained in a sanitary manner. [s. 9]
- Operate food premise – furniture not constructed to permit maintenance in sanitary condition (493/17-9-55MIN)
- Operate food premise – furniture not arranged to permit cleaning (493/17-9-55MIN)
- Operate food premise – furniture not arranged to permit maintenance in sanitary condition (493/17-9-55MIN)
- Operate food premise – equipment not arranged to permit cleaning (493/17-9-55MIN)
- Operate food premise – equipment not arranged to permit maintenance in sanitary condition (493/17-9-55MIN)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Multiple infractions.
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- Fail to process food in manner safe to eat (493/17-26(2)-465CRX)
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
- Fail to ensure facility surface cleaned as necessary (493/17-22-55MIN)
- Fail to ensure equipment surface sanitized as necessary (493/17-22-55MIN)
- Fail to ensure facility surface sanitized as necessary (493/17-22-55MIN)
- All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
- Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Required
6 infractions
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Improvement required.
- Multiple infractions.
- Fail to protect against harbouring of pests (493/17-13(1)-465CRX)
- Fail to protect against breeding of pests (493/17-13(1)-465CRX)
- Furniture, equipment, and/or appliances are all situated in a manner so as not to restrict thorough cleaning or prevent room from being maintained in a sanitary manner. [s. 9]
- Multiple infractions.
- Operate food premise – furniture not arranged to permit cleaning (493/17-9-55MIN)
- Operate food premise – furniture not arranged to permit maintenance in sanitary condition (493/17-9-55MIN)
- Operate food premise – appliances not arranged to permit cleaning (493/17-9-55MIN)
- Operate food premise – appliances not arranged to permit maintenance in sanitary condition (493/17-9-55MIN)
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Multiple infractions.
- Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
- Fail to ensure facility surface cleaned as necessary (493/17-22-55MIN)
- Fail to ensure equipment surface sanitized as necessary (493/17-22-55MIN)
- Fail to ensure facility surface sanitized as necessary (493/17-22-55MIN)
- All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
- Improvement required.
- Food premise not maintained with food handling room in sanitary condition (493/17-7(1)(e)-120MOD)
- Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
- Food premise maintained in manner permitting health hazard (493/17-7(1)(a)(i)-465CRX)
- Food premise maintained in manner adversely affecting sanitary operation (493/17-7(1)(a)(ii)-465CRX)
- Food premise maintained in manner permitting adverse effect on food (493/17-7(1)(a)(iii)-465CRX)
- All required records & other documentation were available at the time of inspection. [s. 29(2), 13 (2)]
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Required
6 infractions
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Improvement required.
- Handwashing stations not conveniently accessible by food handlers (493/17-7(3)(c)-120MOD)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Improvement required.
- Multiple infractions.
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- Improvement required.
- Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
- Hot-holding potentially hazardous foods at internal temperature below 60°C (493/17-30(a)-465CRX)
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Improvement required.
- Multiple infractions.
- Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]
- Fail to clean utensils as often as necessary (493/17-21(2)-305MAJ)
- Fail to sanitize utensils as often as necessary (493/17-21(2)-305MAJ)
- Hand hygiene is completed correctly in all required instances. [s. 33(e)]
- Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food (493/17-33(1)(e)-305MAJ)
- Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food areas (493/17-33(1)(e)-305MAJ)
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Reinspection
0 infractions
- Required
7 infractions
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Improvement required.
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Multiple infractions.
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
- Hot-holding potentially hazardous foods at internal temperature below 60°C (493/17-30(a)-465CRX)
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
- Fail to ensure facility surface cleaned as necessary (493/17-22-55MIN)
- All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
- Use utensils not suitable for intended purpose (493/17-8(1)(d)-120MOD)
- Hand hygiene is completed correctly in all required instances. [s. 33(e)]
- Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food areas (493/17-33(1)(e)-305MAJ)
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Required
1 infraction
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Improvement required.
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Complaint
3 infractions
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Handwashing stations not conveniently accessible by food handlers (493/17-7(3)(c)-120MOD)
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- Hand hygiene is completed correctly in all required instances. [s. 33(e)]
- Improvement required.
- Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food (493/17-33(1)(e)-305MAJ)
- Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food areas (493/17-33(1)(e)-305MAJ)
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Required
4 infractions
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Improvement required.
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- Improvement required.
- Hot-holding potentially hazardous foods at internal temperature below 60°C (493/17-30(a)-465CRX)
- No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Reinspection
0 infractions
- Required
5 infractions
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Improvement required.
- Food premise not maintained with clean floors in food-handling room (493/17-7(1)(g)-55MIN)
- Food premise not maintained with clean walls in food-handling room (493/17-7(1)(g)-55MIN)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Improvement required.
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]
- Improvement required.
- Fail to clean utensils as often as necessary (493/17-21(2)-305MAJ)
- Fail to sanitize utensils as often as necessary (493/17-21(2)-305MAJ)
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Improvement required.
- Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Required
1 infraction
- All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
- Required
0 infractions
- Required
3 infractions
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]
- Required
1 infraction
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Improvement required.
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Required
1 infraction
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Required
1 infraction
- Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]
- Required
6 infractions
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]
- Hand hygiene is completed correctly in all required instances. [s. 33(e)]
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Required
5 infractions
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
- Fail to ensure equipment surface sanitized as necessary (493/17-22-55MIN)
- Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]
- Fail to clean utensils as often as necessary (493/17-21(2)-305MAJ)
- Fail to sanitize utensils as often as necessary (493/17-21(2)-305MAJ)
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Complaint
1 infraction
- At all times, there is at least one certified food handler present every hour of operation. [s.32]