Wing House
4124 Petrolia Line, Petrolia ON N0N 1R0 · Restaurant
7 inspections
- Required
5 infractions
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
- There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
- Fail to adequately control pests within the premise.
- Fail to provide tightly sealed entrances and / or screened entrances to prevent insect / pest entry.
- Ceilings are clean and in good repair
- Mechanical ventilation is operable where required.
- Fail to ensure ventilation system is clean; grease accumulation was observed.
- General housekeeping is satisfactory.
- Fail to maintain the premise in a clean and sanitary condition.
- Follow-up
0 infractions
- Required
5 infractions
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Fail to thaw hazardous foods at 4°C (40°F) or less in a refrigeration unit, under cold running potable water or in the microwave.
- Raw food products are separated from ready-to-eat food products during storage and handling.
- Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
- Fail to maintain all surfaces clean and in good repair.
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (not a NSF/ANSI Standard 3 Dishwasher).
- Fail to ensure chlorine sanitizer concentration is at least 100 parts per million at 24°C or greater for at least 45 seconds.
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Required
0 infractions
- Required
1 infraction
- Floors are clean and in good repair.
- Fail to ensure floor of dishwashing area is kept clean and in good repair.
- Floors are clean and in good repair.
- Required
1 infraction
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Required
4 infractions
- Re-heat hazardous food to its original cooking temperature within 2 hours.
- Fail to re-heat hazardous foods within a 2 hour time period to its original cooking temperature for 15 seconds.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to cover or enclose all food in a manner to prevent contamination.
- A separate hand washing basin that is easily accessible is provided for food handlers.
- Fail to ensure hand washing basin is operable.
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
- Re-heat hazardous food to its original cooking temperature within 2 hours.