No. A-1 Oriental Kitchen (NYS Health Operation #324140) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 43 Main STREET, Canton, NY 13617. The food service type is Food Service Establishment - Restaurant. The last inspection date is December 31, 2025.
| NYS Health Operation ID | 324140 |
| NYSDOH Gazetteer | 442000 |
| Facility Name | No. A-1 Oriental Kitchen |
| Operation Name | No. A-1 Oriental Kitchen |
| Facility Address | 43 Main STREET, Canton |
| Permitted Corporation Name | Grace Gourmet Star, Inc. |
| Permitted Operator Name | Hao Chen |
| Address | 43 Main STREET Canton NY 13617 |
| Municipality | CANTON |
| County | ST LAWRENCE |
| Local Health Department | Canton District Office |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2026-10-31 |
| Inspection Date | 2025-12-31 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 3 |
| Violations | Item 8A- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked); Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish); Item 11B- Wiping cloths dirty, not stored properly in sanitizing solutions; |
| Inspection Comments | 1 - Staff state Pepsi refrigerator has been repaired. Unit was observed at appropriate temperature. 2 - Spray hose has been connected at the handwash sink in dish area and run to be used at the 3 bay sink. Dishes are generally washed at the end of the night which allows for handwashing to occur at the 3 bay sink during prep times. A backflow prevention device has been installed on the spray hose. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-31 | Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 11B; 8A 1 - Staff state Pepsi refrigerator has been repaired. Unit was observed at appropriate temperature.|2 - Spray hose has been connected at the handwash sink in dish area and run to be used at the 3 bay sink. Dishes are generally washed at the end of the night which allows for handwashing to occur at the 3 bay sink during prep times. A backflow prevention device has been installed on the spray hose. |
| 2025-07-02 | Inspection | Critical: 2, Noncritical: 6, Violation Items: 10B; 11B; 12C; 15B; 5B; 5E; 8A; 8D |
| 2024-12-30 | Inspection | Critical: , Noncritical: 5, Violation Items: 10B; 11B; 8A; 8D |
| 2024-06-24 | Inspection | Critical: 2, Noncritical: 11, Violation Items: 10B; 11B; 12E; 15A; 15B; 1B; 5E; 8A; 8D |
| 2023-12-29 | Inspection | Critical: 1, Noncritical: 12, Violation Items: 10B; 11A; 11B; 12E; 15A; 15B; 5B; 8A; 8D; 9B |
| 2023-03-07 | Inspection | Critical: 2, Noncritical: 14, Violation Items: 11B; 11D; 12C; 15A; 15B; 1B; 5B; 8A; 8B; 9C Follow-up email will be sent with hose bib vacuum breaker information. |
| 2022-12-19 | Inspection | Critical: 1, Noncritical: 14, Violation Items: 10B; 11B; 11D; 12C; 15A; 15B; 5E; 8A; 8D; 9C |
| 2022-03-16 | Inspection | Critical: 3, Noncritical: 15, Violation Items: 10B; 11D; 15B; 4A; 5A; 6A; 8A; 8D; 8E; 9B |
| 2021-04-13 | Inspection | Critical: 3, Noncritical: 12, Violation Items: 10A; 10B; 14B; 15A; 15C; 4A; 4D; 5C; 8A; 8F; 9B Facility is currently offering take out only. Kitchen is completely closed off from dining area by use of plastic sheeting. |
| 2020-12-07 | Inspection | Critical: 3, Noncritical: 7, Violation Items: 10A; 10B; 11B; 15B; 4A; 4D; 5A; 8A Facility is currently offering take out only. Kitchen is completely closed off from previous dining area. |
| 2019-01-31 | Inspection | Critical: 1, Noncritical: 15, Violation Items: 11A; 11B; 11C; 11D; 12C; 15A; 4A; 8A |
| 2018-05-01 | Inspection | Critical: 2, Noncritical: 6, Violation Items: 11B; 11C; 11D; 14B; 5B; 8A; 8D |
| 2017-11-21 | Inspection | Critical: , Noncritical: 6, Violation Items: 10A; 11B; 11C; 15A; 8A Note: Facility has purchased new stainless steel containers for holding the egg rolls. |
| 2017-05-25 | Inspection | Critical: , Noncritical: 15, Violation Items: 10A; 10B; 11B; 11C; 11D; 12C; 14B; 15A; 8A; 8F |
| 2016-12-12 | Inspection | Critical: , Noncritical: 15, Violation Items: 10A; 11A; 11B; 11C; 11D; 15A; 15B; 8A; 8D |
| 2016-05-25 | Re-Inspection | Critical: 1, Noncritical: 13, Violation Items: 10A; 11B; 11C; 15A; 15B; 6A; 8A; 8C |
| 2016-04-19 | Inspection | Critical: 1, Noncritical: 35, Violation Items: 10A; 10B; 11C; 11D; 13B; 14B; 15A; 15B; 6A; 8A; 8C; 8D; 9B |
| 2015-10-13 | Inspection | Critical: 3, Noncritical: 12, Violation Items: 10B; 11C; 11D; 15A; 15B; 2C; 8A All temperatures both hot and cold, when checked by the inspector, were within acceptable guidelines at the time of the inspection. |
| 2015-01-21 | Inspection | Critical: 1, Noncritical: 11, Violation Items: 10B; 11C; 11D; 15A; 15B; 3C; 8A; 9C 1) All temperatures, both hot and cold, when checked by the inspector, were within acceptable guidelines at the time of the inspection. |2) Ten day letter issued to operator at the time of the inspection. |
| 2014-10-15 | Inspection | Critical: 1, Noncritical: 8, Violation Items: 10B; 11D; 14B; 15B; 6A; 8A; 9B All temperatures, except as noted, when checked by inspector were within acceptable guidelines at the time of the inspection. |
| 2014-02-28 | Inspection | Critical: , Noncritical: 15, Violation Items: 10A; 10B; 11C; 11D; 15A; 15B; 8A; 8D All temperatures, both hot and cold, were within acceptable guidelines when checked by the inspector at the time of the inspection. |
| 2013-10-25 | Inspection | Critical: , Noncritical: 30, Violation Items: 10A; 10B; 11D; 12C; 12D; 12E; 15A; 15B; 8A; 8B; 8F |
| 2013-01-29 | Inspection | Critical: , Noncritical: 16, Violation Items: 10A; 10B; 11B; 11C; 11D; 15A; 15B; 8A; 9C |
| 2012-01-24 | Inspection | Critical: , Noncritical: 11, Violation Items: 11C; 11D; 15A; 15B; 8A; 9C |
| 2011-11-29 | Inspection | Critical: , Noncritical: 8, Violation Items: 10A; 12E; 15A; 15B; 8A |
| 2011-02-01 | Inspection | Critical: , Noncritical: 11, Violation Items: 10A; 10B; 11B; 11D; 15A; 15B; 8F |
| 2010-03-11 | Inspection | Critical: 1, Noncritical: 16, Violation Items: 10B; 11C; 11D; 12C; 15A; 15B; 15C; 5A; 8A |
| 2009-04-09 | Inspection | Critical: 1, Noncritical: 21, Violation Items: 10A; 10B; 11C; 11D; 12E; 15A; 1D; 8A; 9A |
| 2008-10-07 | Inspection | Critical: , Noncritical: 20, Violation Items: 10B; 11C; 11D; 12E; 15A; 15B; 8A |
| 2008-02-12 | Inspection | Critical: , Noncritical: 18, Violation Items: 10B; 11C; 11D; 12C; 12E; 15A; 15B |
| 2007-12-12 | Inspection | Critical: 1, Noncritical: 11, Violation Items: 10A; 10B; 11D; 12C; 12E; 15A; 15B; 1D; 8A |
| 2007-02-22 | Inspection | Critical: 1, Noncritical: 13, Violation Items: 10B; 11B; 11D; 12D; 15A; 15B; 1D; 8A |
| 2006-02-13 | Inspection | Critical: , Noncritical: 16, Violation Items: 10B; 11D; 12C; 12E; 15A; 15B; 8A; 8D |
| 2005-12-19 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-10-14 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-10-23 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-10-29 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-07-05 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-12-30 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-07-03 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1B | Critical Violation | Water/ice: unsafe, unapproved sources, cross connections |
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 3C | Critical Violation | Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 4D | Critical Violation | Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)} |
| 5A | Critical Violation | Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. |
| 5B | Critical Violation | Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| 5E | Critical Violation | Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| Not Critical Violation | ||
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 13B | Not Critical Violation | Garbage storage areas not properly constructed or maintained, creating a nuisance |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 15C | Not Critical Violation | Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
| 8A | Not Critical Violation | Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) |
| 8B | Not Critical Violation | In use food dispensing utensils improperly stored |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 8F | Not Critical Violation | Improper thawing procedures used |
| 9A | Not Critical Violation | Inadequate personal cleanliness |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
| 9C | Not Critical Violation | Hair is improperly restrained |
Address: 9 Factory Street, Gouverneur, NY 13642 Food Service Description: Restaurant Inspection Date: 2005-09-06 |
| Street Address |
43 Main STREET |
| City | Canton |
| State | NY |
| Zip Code | 13617 |
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Address: 67 Main Street, Canton, NY 13617 Food Service Description: Restaurant Inspection Date: 2023-09-15 |
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This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.
There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.
To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.