Regina Prairie Pizza & Wings

1000 McDonald Street Regina SK S4N 2X8 · Food Premises

17 inspections

1. RoutineJun 2, 2026

   5 infractions

   • Pest Control
     • Food facility is not designed, and/or maintained to prevent the entry of pests. Refer to subclause 13(a)(ii) of The Food Safety Regulations and 6.3 of the Public Eating Establishment Standards.
     • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
     • The food facility does not maintain a written record of all pest control measures used in the food facility. Refer to subsection 20(4) of The Food Safety Regulations.
   • Ventilation
     • Food facility is not equipped with properly operating ventilation to prevent the accumulation of odours, fumes, steam, vapours, smoke or excessive heat. Refer to subclause 13(b)(iv) of The Food Safety Regulations.
   • Dishwashing - General
     • Food facility is not equipped with a two-compartment sink. Refer to 1.12.2 of the Public Eating Establishment Standards.
   • Waste Materials
     • Recyclable materials are stored in an unsanitary manner and/or creating odours that may attract pests. Refer to 5.3 of the Public Eating Establishment Standards.
   • Maintenance & General Sanitation
     • Materials and equipment not required for the operation of public eating establishment are stored in the premises. Refer to 4.7 of the Public Eating Establishment Standards.
     • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
     • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
2. Follow-upApr 22, 2026

   3 infractions

   • Lighting
     • Lighting intensity is not adequate to facilitate cleaning, i.e. 220 lux or more (at a distance of 91 cm (3 ft.) above the floor) in areas used for dining, handwashing, dishwashing, utensil, and equipment storage, and washrooms. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.b of the Public Eating Establishment Standards. (Show More)
   • Maintenance & General Sanitation
     • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
   • Dishwashing - General
     • Food facility is not equipped with a two-compartment sink. Refer to 1.12.2 of the Public Eating Establishment Standards.
3. Follow-upMar 3, 2026

   4 infractions

   • Lighting
     • Lighting intensity is not adequate to ensure food handler safety, i.e. 540 lux or more at the surface where a food handler is working with food or utensils and equipment such as knives, slicers, or saws where food handler safety is a factor. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.c of the Public Eating Establishment Standards. (Show More)
   • Maintenance & General Sanitation
     • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
   • Dishwashing - General
     • Food facility is not equipped with a two-compartment sink. Refer to 1.12.2 of the Public Eating Establishment Standards.
   • Mechanical Dishwashing
     • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
4. Follow-upJan 27, 2026

   3 infractions

   • Lighting
     • Lighting intensity is not adequate to ensure food handler safety, i.e. 540 lux or more at the surface where a food handler is working with food or utensils and equipment such as knives, slicers, or saws where food handler safety is a factor. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.c of the Public Eating Establishment Standards. (Show More)
     • Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.
   • Dishwashing - General
     • Food facility is not equipped with a two-compartment sink. Refer to 1.12.2 of the Public Eating Establishment Standards.
   • Maintenance & General Sanitation
     • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
5. Follow-upJan 13, 2026

   3 infractions

   • Lighting
     • Lighting intensity is not adequate to ensure food handler safety, i.e. 540 lux or more at the surface where a food handler is working with food or utensils and equipment such as knives, slicers, or saws where food handler safety is a factor. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.c of the Public Eating Establishment Standards. (Show More)
   • Maintenance & General Sanitation
     • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
   • Mechanical Dishwashing
     • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
6. Follow-upDec 10, 2025

   4 infractions

   • Mechanical Dishwashing
     • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
   • Lighting
     • Lighting intensity is not adequate to ensure food handler safety, i.e. 540 lux or more at the surface where a food handler is working with food or utensils and equipment such as knives, slicers, or saws where food handler safety is a factor. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.c of the Public Eating Establishment Standards. (Show More)
     • Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.
   • Food Protection
     • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
   • Maintenance & General Sanitation
     • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
7. RoutineNov 12, 2025

   3 infractions

   • Mechanical Dishwashing
     • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
   • Lighting
     • Lighting intensity is not adequate to ensure food handler safety, i.e. 540 lux or more at the surface where a food handler is working with food or utensils and equipment such as knives, slicers, or saws where food handler safety is a factor. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.c of the Public Eating Establishment Standards. (Show More)
   • Maintenance & General Sanitation
     • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
8. Follow-upSep 5, 2025

   1 infraction

   • Mechanical Dishwashing
     • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
9. Follow-upAug 8, 2025

   1 infraction

   • Mechanical Dishwashing
10. Follow-upJul 14, 2025

    2 infractions

    • Mechanical Dishwashing
      • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
    • Manual Dishwashing
      • Chlorine sanitizing solution concentration is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
11. Follow-upJun 27, 2025

    2 infractions

    • Mechanical Dishwashing
      • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
    • Manual Dishwashing
      • Chlorine sanitizing solution concentration is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
      • Tableware, utensils, and equipment is not being washed, rinsed, and sanitized using an appropriate 3-step manual dishwashing method as detailed in section 3.1 of the Public Eating Establishment Standards.
12. RoutineJun 13, 2025

    1 infraction

    • Mechanical Dishwashing
      • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
13. Follow-upJul 4, 2024

    0 infractions

14. RoutineJun 18, 2024

    1 infraction

    • Handwashing
      • Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
15. Follow-upMar 25, 2024

    2 infractions

    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
    • Maintenance & General Sanitation
      • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
16. Follow-upJan 30, 2024

    1 infraction

    • Mechanical Dishwashing
      • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
17. RoutineJan 19, 2024

    4 infractions

    • Mechanical Dishwashing
      • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
    • Maintenance & General Sanitation
      • Sanitizing solution is not changed frequently to ensure it remains effective. Refer to 4.6 of the Public Eating Establishment Standards.
      • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
    • Chemical Storage
      • Improper labeling, storage and/or use of chemicals may result in the contamination of food or water. Refer to subsection 20(2) of The Food Safety Regulations.
    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.