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Wilds Whispering Wonders

101 Highway 6 South Watson SK S0K4V0 · Food Premises

Official record from Saskatchewan →

Inspection summary

Wilds Whispering Wonders has been inspected 3 times by Saskatchewan Health Authority since March 14, 2025. The most recent inspection, on December 9, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on December 9, 2025. For example: Dishwashing - General

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on June 26, 2025. For example: Handwashing

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on June 26, 2025. For example: Temperature Control - Cooling, Thawing and Refrigeration

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 14, 2025. For example: Food Storage & Equipment

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on March 14, 2025. For example: Food Handler Habits, Hygiene & Health

About this data

These results come from Saskatchewan Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Routine

    1 infraction

    • Dishwashing - General
      • Corrosion-resistant drainage racks not provided for use at the three-compartment sink. Refer to 1.12.3 of the Public Eating Establishment Standards.
  2. Follow-up

    2 infractions

    • Handwashing
    • Temperature Control - Cooling, Thawing and Refrigeration
  3. Routine

    5 infractions

    • Mechanical Dishwashing
      • Dishwasher/glasswasher is not reaching a temperature of 71°C (160°F) at the washed item or 82°C (180ºF) measured at the booster. Refer to 3.1.1.c.i of the Public Eating Establishment Standards.
    • Food Handler Habits, Hygiene & Health
      • Food is being prepared, and served in the absence of a person who has successfully completed a course in food sanitation. Refer to subsection 26(1) of The Food Safety Regulations, and 7.1 of the Public Eating Establishment Standards.
    • Handwashing
      • Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
    • Food Storage & Equipment
      • An accurate thermometer is not available to monitor the temperature of potentially hazardous food. Refer to clause 23(1)(b) of The Food Safety Regulations and 2.2.1 of the Public Eating Establishment Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.

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