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Wacky Wings

1428 Seymour St North Bay ON P1B 8G4 · Restaurant

13 inspections

  1. Compliance (Required)

    1 infraction

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
      • Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
  2. Re-inspection

    0 infractions

  3. Complaint

    3 infractions

    • Food protected from potential contamination and/or adulteration
      • * Observed raw foods stored above cooked / ready-to-eat foods
      • Operator to ensure cooked and ready-to-eat foods are separated and above raw foods when handled or stored
      • Operator to ensure all foods are stored off the floor
    • 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
    • Floors clean and in good repair
  4. Compliance (Required)

    2 infractions

    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to maintain a written record of pest control measures taken for 1 year
      • Operator to ensure written records are maintained for 1 year
    • 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
  5. Compliance (Required)

    0 infractions

  6. Re-inspection

    0 infractions

  7. Compliance (Required)

    6 infractions

    • Floors clean and in good repair
    • 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
    • Proper storage of single-service containers/articles (utensils)
      • * Fail to protect single-service articles (utensils) from contamination
      • Operator to ensure single-service containers/articles are protected and stored in a manner to prevent contamination
    • 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
    • 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)
    • 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
  8. Re-inspection

    0 infractions

  9. Compliance (Required)

    4 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
      • Operator to ensure mechanical dishwasher is maintained in good repair
    • Proper storage of single-service containers/articles (utensils)
      • * Fail to protect single-service articles (utensils) from 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
      • * 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 contact surfaces/equipment/utensils/multi-service articles are made of materials that are corrosion resistant/non-toxic/non-absorbent
    • Frequency of garbage removal adequate to maintain the premises in a sanitary condition
      • * Fail to clean / sanitize garbage receptacle often as necessary
      • Operator to ensure garbage is removed as often as necessary to maintain premise in a sanitary manner
  10. Re-inspection

    0 infractions

  11. Compliance (Required)

    4 infractions

    • 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
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • * Observed foods stored in containers that cannot be readily cleaned and sanitized
      • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
    • Floors clean and in good repair
      • * Fail to ensure floor of dishwashing area kept clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
      • * Fail to maintain floors free from clutter to permit adequate cleaning
      • Operator to ensure floors are kept clean and in good repair
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to maintain premise free from every condition that may adversely affect the sanitary operation of the premise
      • * Fail to maintain premise free from every condition that may adversely affect the food therein
  12. Compliance (Required)

    3 infractions

    • Frequency of garbage removal adequate to maintain the premises in a sanitary condition
      • * Fail to clean / sanitize garbage receptacle often as necessary
      • * 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
      • Operator to ensure garbage receptacles are stored separately and / or maintained in a sanitary manner
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • CCP monitoring should be conducted by operator
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Manual dishwashing: Wash, rinse, sanitize technique
      • * Observed operator using a sanitizing agent for which a test reagent is not readily available
      • Operator to provide an appropriate test reagent to verify the concentration of the sanitizer
  13. Compliance (Required)

    4 infractions

    • Ceilings clean and in good repair
      • * Fail to ensure ceiling of food premise kept clean and in good repair
      • Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to provide easily readable thermometer
      • * Fail to use accurate thermometer to check storage temperature of potentially hazardous food
    • 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 adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower