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Wild Wing

C2 75 Consumers Dr, Whitby ON L1N 2C2 · Food Safety Inspections

5 inspections

  1. Routine

    4 infractions

    • 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
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
      • Operator to ensure utensils are manually sanitized after each mechanical wash cycle
      • Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
      • * Fail to equip facility with a method of hand drying that uses single-service towels or a hot air dryer
      • Operator to ensure the washroom facilities are properly supplied with soap/detergent, single-service towels or hot air dryer, toilet paper and hot and cold running water
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to ensure storage areas are clean and organized to facilitate monitoring of pest control
      • * Evidence of pests observed
  2. Routine

    3 infractions

    • Minimum of 1 Certified Food Handler per hour of operation?
      • * Fail to provide proof of a certified food handler certificate
      • Operator to provide proof of a certified food handler certificate
    • 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 as readily cleanable and non-absorbent
      • * 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
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to prevent the entrance of insect / rodent / pest
      • * Evidence of pests observed
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
      • Operator to ensure food premise shall be protected against the entry of pest
      • Provide proof of contract with licensed pest control operator to control and remove insect/pest infestation
  3. Routine

    2 infractions

    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
      • Operator to ensure hand washing basins are adequately supplied
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to provide mechanical dishwasher in good repair
      • * 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
      • Wash water must be between 60°C and 71°C
      • Operator to ensure utensils are manually sanitized after each mechanical wash cycle
      • Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
      • Operator to provide an appropriate test reagent to verify the concentration of the sanitizer
  4. Routine

    2 infractions

    • Separate hand washing basin provided for food handlers
      • * Fail to provide hand washing basin in food preparation area
      • Operator to ensure a designated hand washing basin is provided and/or accessible in each food preparation area
    • General housekeeping is satisfactory
      • * Fail to remove all materials not associated with the daily operation of the food premise
      • Operator to remove all materials not associated with the daily operation of food premise
  5. Routine

    2 infractions

    • Separate hand washing basin provided for food handlers
      • * Fail to ensure hand washing basin is easily accessible
      • Operator to ensure a designated hand washing basin is provided and/or accessible in each food preparation area
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
      • Operator to ensure hand washing basins are adequately supplied