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Wok Express

1500 Riverside Drive, Timmins ON P4R 1A1 · Food Take Out

Official record from Northeastern Ontario →

Inspection summary

Wok Express has been inspected 22 times by Porcupine Health Unit since July 25, 2022. The most recent inspection, on May 6, 2026, found no infractions.

5 of 22 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 23 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 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 14 times across 10 separate inspections, most recently on January 23, 2026. For example: Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]

  • 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 13 times across 10 separate inspections, most recently on January 23, 2026. For example: 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]

  • 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 11 times across 7 separate inspections, most recently on April 15, 2026. For example: 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)]

  • 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 7 times across 5 separate inspections, most recently on April 15, 2026. For example: All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]

  • 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 3 times across 3 separate inspections, most recently on April 15, 2026. For example: 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]

About this data

These results come from Porcupine 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.

22 inspections

  1. Required

    0 infractions

  2. 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.
  3. Reinspection

    0 infractions

  4. 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)]
  5. 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)]
  6. 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)
  7. Reinspection

    0 infractions

  8. 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]
  9. 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)
  10. 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)
  11. 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)]
  12. Reinspection

    0 infractions

  13. 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)
  14. 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]
  15. Required

    0 infractions

  16. 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]
  17. Required

    1 infraction

    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Improvement required.
  18. Required

    1 infraction

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
  19. Required

    1 infraction

    • Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]
  20. 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]
  21. 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]
  22. Complaint

    1 infraction

    • At all times, there is at least one certified food handler present every hour of operation. [s.32]

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