Wild Wing
15845 97 Street NW Edmonton AB T5X 0C7 · Food - General
12 inspections
- Risk Management Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 1/16/2025: Violation still outstandingThe back door was observed to have some holes. Please change weather stripping to prevent pest infestation.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
3 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The back door was observed to have some holes. Please change weather stripping to prevent pest infestation.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid food handling permit was not displayed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- * Cutlery was observed stored with the food-contact end facing upward. Please ensure cutlery is stored with handles up and food-contact surfaces down or otherwise protected to prevent contamination.** The ice maker was observed to be dirty at the inner surface of the handle. Please clean.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The cold-water tap on the back handwashing sink was observed to be in disrepair. When turned, the cold-water tap was freely spinning, and no water was observed to be come from the faucet. Ensure that the indicated cold water tap is repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The cold-water tap on the back handwashing sink was observed to be in disrepair. When turned, the cold-water tap was freely spinning, and no water was observed to be come from the faucet. Ensure that the indicated cold water tap is repaired.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- An insufficient supply of hot water was detected at the 3-compartment dishwashing sink faucet. The water at the 3-compartment dishwashing sink was measured at a temperature of 29.5 degrees Celsius with a probe thermometer at 12:25PM and a temperature of 21.3 degrees Celsius with a probe thermometer at 12:34PM.Ensure water is readily available at a minimum temperature of 45 degrees Celsius at the 3-compartment dishwashing sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A leak was observed at the faucet on the handwashing sink in the main food preparation area. Ensure that the indicated leak is repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of food debris and grime was observed on the lower face of the stainless-steel counter and on the floor beneath the stainless-steel counter across from the grill line. Ensure that the indicated areas are cleaned and sanitized.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel in a dispenser was available at the handwashing sink in the bar area. Ensure paper towel in a dispenser is available at the handwashing sink at all times. The operator supplied single-use napkins in a container during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Two dirty cleaning cloths were observed to be lining the shelving beneath the electronic order screens on the green wall-mounted shelving unit in the main food preparation area. Ensure shelving is smooth, durable, moisture resistant and easy to clean. The operator removed the indicating cloths during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A leak was observed at the faucet on the handwashing sink in the main food preparation area. Ensure that the indicated leak is repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The ventilation hood appeared to be overdue for professional cleaning as the sticker on the ventilation hood indicated cleaning due in 2025 and a buildup of grease was observed on the ventilation hood.2. A buildup of food debris and grime was observed on the lower face of the stainless-steel counter and on the floor beneath the stainless-steel counter across from the grill line. 1. Ensure that the ventilation hood is serviced. 2. Ensure that the indicated areas are cleaned and sanitized.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No QUAT test strips are available for testing sanitizer concentrations. Ensure that QUAT test strips are acquired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No QUAT test strips are available for testing sanitizer concentrations. Ensure that QUAT test strips are acquired.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water is available at the front handwashing sink and the back handwashing sink. Ensure that hot water is readily available at handwashing sinks.
- 23. Is the facility maintained in a clean and sanitary condition?
- The ventilation canopy appears to be due for a cleaning. Ensure that the ventilation canopy is cleaned.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Owner sent photo on December 5, 2023, of glasswasher with signage indicating "out of order." Owner indicated that he would notify inspector once the unit was repaired. Continue using the main kitchen sink/dishwasher for all cleaning.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Owner was reminded to update pest control records as it has not been updated for some time. Please provide during next inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- A cleaning schedule was missing. Please ensure a cleaning schedule is created and available for operators to follow. Please provide during next inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical glasswasher was in use. However, chlorine could not be detected, even when staff replaced the jug of bleach. It was also unknown whether detergent was being drawn to the unit. Operator was asked to inform owner that it cannot be used and to place a sign up to not use the glasswasher until the unit is rectified.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Owner was reminded to update pest control records as it has not been updated for some time.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A Food Permit Application form was handed to operator to be passed on to owner.
- 23. Is the facility maintained in a clean and sanitary condition?
- A cleaning schedule was missing. Please ensure a cleaning schedule is created and available for operators to follow.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The lounge mechanical glasswasher issue was unrectified. Owner was reminded not to use the glasswasher until it has been properly repaired.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Owner was reminded to update pest control records as it has not been updated for some time.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Facility name change requires a new food permit application to be submitted to office for file change. Owner was reminded to fill out the Food Permit Application form to update the file. Owner indicated that he would send form.
- 23. Is the facility maintained in a clean and sanitary condition?
- A cleaning schedule was missing. Please ensure a cleaning schedule is created and available for operators to follow.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Three compartment sink was equipped with soap and QUAT. Main kitchen mechanical dishwasher was equipped with detergent and had a maximum hot water temperature of 74C at the dish level.Lounge mechanical glasswasher was not providing a chlorine reading at the sanitizing step. Chlorine was detected at the beginning where detergent should be released. Owner was asked to ensure the unit was repaired before it could be used. In the interim, owner was asked to bring all items to the main kitchen for cleaning and sanitization. Test strips were available.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The third basin could not get cold water from the second faucet. Please ensure hot and cold water is readily available at all times.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Facility name change requires a new food permit application to be submitted to office for file change.
- 23. Is the facility maintained in a clean and sanitary condition?
- A cleaning schedule was missing. Please ensure a cleaning schedule is created and available for operators to follow.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?