The Wingspot
202 Victoria St, Alliston ON L9R 1X1 · Food Take Out
Inspection summary
The Wingspot has been inspected 3 times by Simcoe Muskoka District Health Unit since March 10, 2026. The most recent inspection, on September 21, 2026, recorded 8 infractions.
None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.
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.
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 5 times across 2 separate inspections, most recently on September 21, 2026. For example:
Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 2 times across 2 separate inspections, most recently on September 21, 2026. For example:
Pest control shall be maintained in a food premise as prescribed in the regulation.
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 September 21, 2026. For example:
Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
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 once on March 10, 2026. For example:
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
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 5 times across 3 separate inspections, most recently on September 21, 2026. For example:
Floors, walls and ceilings are clean and in good repair
About this data
These results come from Simcoe Muskoka 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.
3 inspections
- Routine
8 infractions
- Floors, walls and ceilings are clean and in good repair
- Food premises not maintained with clean ceilings and/or in good repair
- Food premises not maintained with clean floors and/or in good repair
- Food premises not maintained with clean walls and/or in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
- Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
- General Housekeeping Satisfactory
- Fail to maintain the premises in a clean and sanitary manner
- Pest control shall be maintained in a food premise as prescribed in the regulation.
- Fail to protect against entry, harbouring and breeding of pests
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
- Fail to clean and sanitize multi-service articles after each use and as often as necessary
- Operator practiced safe food handling to ensure food is safe to eat.
- Fail to protect food from contamination and/or adulteration
- Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
- Fail to maintain potentially hazardous foods at internal temperature of 4° Celsius or lower
- Food handler completed food handler training.
- Fail to ensure completion of food handler training by food handler or supervisor
- Fail to ensure presence of food handler or supervisor during all hours of operation
- Floors, walls and ceilings are clean and in good repair
- Follow-up
1 infraction
- Floors, walls and ceilings are clean and in good repair
- Food premises not maintained with clean floors and/or in good repair
- Floors, walls and ceilings are clean and in good repair
- Routine
9 infractions
- Floors, walls and ceilings are clean and in good repair
- Food premises not maintained with clean floors and/or in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
- Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
- Fail to maintain and arrange equipment in clean and sanitary condition
- General Housekeeping Satisfactory
- Fail to provide adequate lighting for food preparation and cleaning
- Pest control shall be maintained in a food premise as prescribed in the regulation.
- Fail to maintain records of pest control measures taken
- Fail to protect against entry, harbouring and breeding of pests
- Testing reagent used to determine concentration of sanitizer.
- Fail to use or provide test reagent to determine concentration of sanitizer
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
- Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
- Fail to ensure cloths and towels used for food service, cleaning, drying or polishing utensils or cleaning food contact surfaces are clean and good repair.
- Operator practiced safe food handling to ensure food is safe to eat.
- Fail to protect food from contamination and/or adulteration
- Food handler completed food handler training.
- Fail to ensure presence of food handler or supervisor during all hours of operation
- Floors, walls and ceilings are clean and in good repair