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Wong's Delight Restaurant

99 Ottawa Ave South River ON P0A 1X0 · Restaurant

Official record from North Bay Parry Sound →

Inspection summary

Wong's Delight Restaurant has been inspected 9 times by North Bay Parry Sound District Health Unit since March 26, 2024. The most recent inspection, on July 28, 2026, recorded 1 infraction.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 6 times across 6 separate inspections, most recently on March 10, 2026. For example: Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)

  • 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 3 times across 3 separate inspections, most recently on June 30, 2026. For example: Food protected from potential contamination and/or adulteration

  • 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 once on March 26, 2024. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 9 times across 6 separate inspections, most recently on July 28, 2026. For example: Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning

  • 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 7 times across 6 separate inspections, most recently on March 10, 2026. For example: General housekeeping is satisfactory

About this data

These results come from North Bay Parry Sound District 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.

9 inspections

  1. Re-inspection

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
  2. Compliance (Required)

    3 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Proper storage of single-service containers/articles (utensils)
      • * Fail to store single-service containers and article (utensils) in a manner preventing contamination
      • Operator to ensure single-service containers/articles are protected and stored in a manner to prevent contamination
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
      • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
      • Operator to ensure all foods are covered in storage
      • Operator to ensure all foods are stored off the floor
  3. Compliance (Required)

    4 infractions

    • General housekeeping is satisfactory
      • * Fail to remove all materials not associated with the daily operation of the food premise
      • Operator to remove all materials not associated with the daily operation of food premise
    • Food is prepared in a safe manner
      • * Potentially hazardous foods observed at an internal temperature between 4° C (40°F) and 60°C (140°F) for greater than 2 hours
      • Do not thaw hazardous foods at room temperature
      • Observed potentially hazardous foods not being thawed in an appropriate and safe manner
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
      • * Fail to maintain all equipment/non-food contact surfaces are of sound and tight construction
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
      • * Fail to provide utensils and/or multi-service food containers/multi-service articles that can be readily cleaned and sanitized
      • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
      • Operator to ensure all food contact surfaces/equipment/utensils/multi-service articles are made of materials that can be readily cleaned and sanitized
  4. Compliance (Required)

    4 infractions

    • Frequency of garbage removal adequate to maintain the premises in a sanitary condition
    • Proper storage of single-service containers/articles (utensils)
      • * Fail to protect single-service articles (utensils) from contamination
      • * Fail to store single-service containers and article (utensils) in a manner preventing contamination
      • Operator to ensure single-service containers/articles are protected and stored in a manner to prevent contamination
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
      • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
  5. Compliance (Required)

    6 infractions

    • Walls clean and in good repair
      • * Fail to ensure walls of food premise kept clean and in good repair
      • Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
    • General housekeeping is satisfactory
      • * Fail to remove all materials not associated with the daily operation of the food premise
      • Operator to remove all materials not associated with the daily operation of food premise
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
      • Operator to ensure all foods are covered in storage
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
      • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
      • Operator to ensure all food contact surfaces/equipment/utensils/multi-service articles are made of materials that are corrosion resistant/non-toxic/non-absorbent
    • Proper storage of single-service containers/articles (utensils)
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
  6. Compliance (Required)

    5 infractions

    • Minimum of 1 Certified Food Handler per hour of operation?
      • * Fail to provide a minimum of 1 certified food handler per hour of operation
      • Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
      • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
    • Food is prepared in a safe manner
      • * Potentially hazardous foods observed at an internal temperature between 4° C (40°F) and 60°C (140°F) for greater than 2 hours
      • Operator to ensure potentially hazardous foods are processed, prepared and manufactured at temperatures between 4°C (40°F) and 60°C (140°F) within 2 hours
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
    • Frequency of garbage removal adequate to maintain the premises in a sanitary condition
      • * Fail to remove garbage / wastes when necessary to maintain sanitary condition
      • Operator to ensure garbage is removed as often as necessary to maintain premise in a sanitary manner
  7. Compliance (Required)

    3 infractions

    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
      • * Fail to use equipment/utensils/dishes/food containers/multi-service articles in good repair (i.e. free from cracks/crevices/chips/open seams)
      • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
    • All foods at the premises are from an inspected source
      • * Fail to ensure food offered for sale or used for preparation is from an approved / inspected source
      • Operator to use food only from approved / inspected sources
    • Minimum of 1 Certified Food Handler per hour of operation?
      • * Fail to provide a minimum of 1 certified food handler per hour of operation
      • Operator to provide proof of a certified food handler certificate
  8. Compliance (Required)

    4 infractions

    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to use equipment/utensils/dishes/food containers/multi-service articles in good repair (i.e. free from cracks/crevices/chips/open seams)
      • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
      • Operator to ensure all food containers/coverings/wrappings are made from food-grade materials
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
      • * Fail to maintain all equipment/non-food contact surfaces are of sound and tight construction
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
    • All foods at the premises are from an inspected source
      • * Fail to ensure food offered for sale or used for preparation is from an approved / inspected source
      • Operator to use food only from approved / inspected sources
    • Washing hands thoroughly before and after handling food
      • * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
      • Food handlers must wash hands after they are contaminated and before handling food
  9. Compliance (Required)

    2 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Hot water sanitizer must be at 82°C or greater for at least 10 seconds
      • Wash water must be between 60°C and 71°C
    • Food is prepared in a safe manner
      • * Fail to ensure food is prepared in a safe manner
      • Observed potentially hazardous foods not being thawed in an appropriate and safe manner

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