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Wacky Wings

425 Algonquin Boulevard E, Timmins ON P4N 1B5 · Restaurant

19 inspections

  1. Required

    1 infraction

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Improvement required.
  2. Complaint

    0 infractions

  3. Required

    2 infractions

    • Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
      • Store ice in unsanitary manner (493/17-26(5)-305MAJ)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Improvement required.
  4. Complaint

    1 infraction

    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils in quaternary ammonium compound solution of less than 200 p.p.m. (493/17-19(c)-120MOD)
  5. Reinspection

    0 infractions

  6. Required

    2 infractions

    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils in iodine solution of less than 25 p.p.m. (493/17-19(d)-120MOD)
      • Sanitize utensils in iodine solution at a temperature lower than 24°C (493/17-19(d)-120MOD)
  7. Reinspection

    0 infractions

  8. Required

    5 infractions

    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
      • Fail to process food in manner safe to eat (493/17-26(2)-465CRX)
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Operate food premise – mechanical equipment not maintained to provide sufficient chemical solution rinse (493/17-20(1)(a)(ii)(B)-120MOD)
    • Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]
      • Multiple infractions.
      • Fail to clean multi-service articles after use (493/17-21(1)-305MAJ)
      • Fail to sanitize multi-service articles after use (493/17-21(1)-305MAJ)
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils in quaternary ammonium compound solution of less than 200 p.p.m. (493/17-19(c)-120MOD)
    • Owner/operator has posted inspection results as requested/required. [s.6]
      • Inspection result not posted on/at main entrance, window, and/or door within five (5) feet of main entrance (493/17-6-POL##)
  9. Complaint

    4 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
  10. Reinspection

    0 infractions

  11. Required

    4 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
      • Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
    • Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]
      • Fail to clean multi-service articles after use (493/17-21(1)-305MAJ)
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Improvement required.
      • Sanitize utensils in quaternary ammonium compound solution of less than 200 p.p.m. (493/17-19(c)-120MOD)
  12. Required

    5 infractions

    • Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  13. Reinspection

    0 infractions

  14. Required

    2 infractions

    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Multiple infractions.
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils in quaternary ammonium compound solution of less than 200 p.p.m. (493/17-19(c)-120MOD)
  15. Complaint

    0 infractions

  16. Complaint

    6 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Food premise not maintained with clean floors in food-handling room (493/17-7(1)(g)-55MIN)
      • Food premise not maintained with clean walls in food-handling room (493/17-7(1)(g)-55MIN)
      • Food premise not maintained with ceiling in good repair in food-handling room (493/17-7(1)(g)-55MIN)
    • Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
      • Improvement required.
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Use handwashing station other than for handwashing of employees (493/17-7(4)-55MIN)
    • Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]
      • Fail to clean utensils as often as necessary (493/17-21(2)-305MAJ)
      • Fail to sanitize utensils as often as necessary (493/17-21(2)-305MAJ)
    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
      • Food premise maintained in manner adversely affecting sanitary operation (493/17-7(1)(a)(ii)-465CRX)
  17. Required

    2 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Use handwashing station other than for handwashing of employees (493/17-7(4)-55MIN)
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Improvement required.
  18. Required

    0 infractions

  19. Complaint

    5 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Food premise not maintained with clean floors in food-handling room (493/17-7(1)(g)-55MIN)
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
    • Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]
      • Improvement required.
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
      • Operate food premise – fail to keep sanitary facility sanitary (493/17-25(2)-55MIN)