WOK HEY! CHINESE FOOD

3320 MCCARTHY RD OTTAWA ON K1V 0X3 · Food Safety

9 inspections

1. Follow-up inspectionApr 9, 2026

   0 infractions

2. Routine inspectionMar 6, 2026

   1 infraction

   • Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
3. Routine inspectionNov 24, 2025

   2 infractions

   • Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose.
     • Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in good repair.
   • The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
     • Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
4. Routine inspectionAug 15, 2025

   1 infraction

   • Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
     • Keep every sanitary facility sanitary, properly equipped and in good repair.
5. Follow-up inspectionMar 21, 2025

   0 infractions

6. Routine inspectionMar 6, 2025

   7 infractions

   • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
     • Keep the food premise free of conditions that lead to the harbouring of pests.
   • The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
     • Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
   • Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
     • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
   • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
     • Equipment and utensils that come into direct contact with food must be corrosion-resistant and non-toxic.
   • Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
     • Equip every sanitary facility with a durable, easy-to-clean receptacle for used towels and other waste material.
     • Equip every sanitary facility with a supply of soap or detergent.
   • Every food premise shall be provided with employee hand washing stations.
     • Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.
   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
     • Maintain the ventilation system in a manner that it eliminates excessive heat.
7. Follow-up inspectionApr 5, 2024

   0 infractions

8. Follow-up inspectionMar 25, 2024

   2 infractions

   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
   • Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
     • Keep every sanitary facility sanitary, properly equipped and in good repair.
9. Routine inspectionMar 20, 2024

   1 infraction

   • Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
     • In compliance. Washrooms observed to be sanitary and supplied with toilet paper, hot and cold running water, hand soap, and paper towels.