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Wild Wing

140 - 5802 50 Street Beaumont AB T4X 1T8 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **There was no sanitizer solution in the facility during operations**Food contact surfaces appeared dirty.ACTION REQUIRED:1) Ensure that a sanitizer solution is readily available during operations.2) Ensure that food contact surfaces are cleaned and sanitized before, during and after food preparation.3) Cleaning towels shall be stored in the sanitizer solution between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **A burger meat was stored directly on the shelf inside the prep cooler in front of the stove.Food items shall be stored in food grade containers and covered to protect them from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** The filters of the exhaust ventilation canopy require cleaning. They appeared very greasy.**The ceiling vents in the kitchen were dusty. Please clean them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The following food equipment appeared very dirty: Food cart, microwave, toaster oven, steam table.Ensure that the above equipment are thoroughly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general sanitation in the facility was unsatisfactory. A deep clean of the entire facility is required. Pay particular attention to the following areas- The entire floor, including the hard-to-reach areas like under shelves, prep counter and under the stove- Inside the walk-in cooler, clean the floor- Staff washroom- The hand sink- The three compartment sinks and the wall behind it- Inside the coolers near the stove- Walls and shelves around the toaster oven
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** No sanitizer solution was observed** Food contact surfaces appeared greasyEnsure that food contact surfaces are regularly cleaned clean and sanitized. A sanitizer solution shall be readily available during food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep cleaning of the entire facility is required. Please pay attention to the following areas:In The BAR Area:- Areas underneath the glasswasher- Clean the trays used for drying the glassware- Clean the sink and areas under the sink- Clean the areas under the counter- Clean the wine holder in front of the ice sink.In The kitchen:- The walk-in cooler floor- The black food cart- All the shelves in the cooking area- Food equipment like the microwave, oven and steam table- Areas under the stove and food prep table- The floor in the staff washroom.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Observed a red pail with a cleaning towel on the counter near the microwave. There was no chlorine/QUATs sanitizer in the pail**Dirty Cleaning towels were observed on food contact surface in front of the fryers** Food contact surfaces and high touch surfaces appeared dirty and very greasyACTION REQUIRED1) A sanitizer solution shall be prepared prior to the start of food preparation.2) Cleaning towels shall be stored inside the sanitizer solution between use. Dirty cleaning towels shall not be stored on the counter3) Food contact surfaces and high touch surfaces shall be regularly cleaned and sanitized throughout the day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Gravy on the steam table was at 37C. The operator stated that the gravy must have been prepared by the owner when the restaurant opened at 11am. Since there is no grill in the kitchen, it appeared the steam table was being used to heat/cook the gravy.The cook was directed to discard the gravy.ACTION REQUIRED:1) Ensure that the steam table is not being used to cook/reheat food. Food must be cooked or reheated in the oven/microwave to an internal temperature of at least 74C.2) Ensure that food on the steam table is kept at 60C or hotter.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **The hand sink in the staff washroom was not supplied with soap and paper towel.- The kitchen hand sink and those in the public washrooms were supplied with soap and paper towel.ACTION REQUIRED:1) Ensure that the sink in the staff washroom is supplied with soap and paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The ventilation canopy and filters are not being maintained properly. The filters appeared very greasy, and the canopy was due for service in May as per the service sticker.**There was water dripping from the p-trap under the three-compartment sink.ACTION REQUIRED:1) Service the exhaust canopy as per the service frequency2) Ensure that the canopy filters are regularly removed for cleaning. Excessive grease buildup the in the filters poses a fire risk and food contamination risk.3) Repair the plumbing leak under the three-compartment sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glassware in the bar appeared dirty: The glassware appeared greasyACTION REQUIRED:1) Rewash the glassware with warm soapy water and sanitize in a 200ppm QUATs or 100ppm chlorine solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general sanitation in the kitchen was unsatisfactory.ACTION REQUIRED:1) There is a lot of grease and food particle buildup under the fryers. Clean underneath the fryers.2) The stainless-steel table and shelf in front of the fryers appeared greasy and dirty. Keep them clean3) The inside and outside of the microwave appeared dirty. Keep them clean.4) The outer surface of the steam table was smeared with food. keep it clean5) Lot of food particles observed on the floor in the walk-in freezer. Keep it clean6) The table adjacent to the fryers and shelving with condiments appeared very dirty. keep them clean7) Keep the areas around the ice machine and sink in the bar clean8) Keep the area under and around the three compartment sink clean9) Keep high touch surfaces like cooler door handles clean.10 Establish a cleaning program that clearly outlines daily, weekly and monthly cleaning task.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution for sanitizing food contact surfaces during food handling.ACTION REQUIRED:1) Ensure that a sanitizer solution is readily available during food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Toppings/sauces requiring refrigeration after opening were stored at room temperature. The operator was directed to either store the toppings on ice or in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **The QUATs sanitizer dispenser on the three compartment sink was not dispensing any QUATs sanitizer residual. It appears the line is clogged.In the interim, the operator was directed to manually prepare a sanitizer solution when cleaning and sanitizing utensils.ACTION REQUIRED:1) Repair the QUATs sanitizer dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the staff washroom was missing paper towel.ACTION REQUIRED:1) Ensure that all hand sinks are supplied with soap and paper towel at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exhaust canopy and filters are not being maintained. They appeared very greasy.ACTION REQUIRED:1) Clean and service the exhaust Canopy2) Going forward, filters of the canopy shall be regularly removed and cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general sanitation in the facility was unsatisfactory. A deep clean of the entire facility is required. Pay particular attention to the following areas:1) All the shelves in front of the stove2) Inside of the microwave3) Underneath the cookline4) Areas around and underneath the three-compartment sink, including the sink itself5) The inside of the oven6) Hard to reach areas in the kitchen and bar area.