Wong's Delight Restaurant

99 Ottawa Ave South River ON P0A 1X0 · Restaurant

8 inspections

1. Compliance (Required)Jun 30, 2026

   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
2. Compliance (Required)Mar 10, 2026

   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
3. Compliance (Required)Dec 12, 2025

   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
4. Compliance (Required)Jul 16, 2025

   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
5. Compliance (Required)Apr 10, 2025

   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
6. Compliance (Required)Nov 14, 2024

   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
7. Compliance (Required)Aug 21, 2024

   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
8. Compliance (Required)Mar 26, 2024

   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