WILD WING
#715 FISCHER-HALLMAN RD, KITCHENER ON N2E 4E9 · Facility
6 inspections
- Compliance Inspection
4 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Ensure wash water is between 60°C and 71°C
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors are kept clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Compliance Inspection
0 infractions
- Compliance Inspection
1 infraction
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Compliance Inspection
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Ensure wash water is between 60°C and 71°C
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Compliance Inspection
3 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Ensure wash water is between 60°C and 71°C
- Maintenance of sanitary facilities
- Equip sanitary facility with a constant supply of hot and cold running water
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide hot and cold running water under pressure
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Compliance Inspection
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure walls are kept clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Food handlers who come into contact with food/utensils do so in a sanitary manner
- Ensure food handlers refrain from conduct causing contamination of food and food areas
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner