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WING HOUSE INTERNATIONAL BUFFET

1730 Vincent Massey Drive, Cornwall, Ontario, K6H 5R6 · Restaurant

6 inspections

  1. Required

    8 infractions

    • Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food
    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Food protected from potential contamination and adulteration
    • Adequate protection against the entry of insects, birds, rodents, and other pests
    • Frequency of garbage and liquid wastes removal adequate to maintain the premises in a sanitary condition
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Food contact surfaces properly designed, constructed, installed and maintained
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  2. Follow-up

    2 infractions

    • Food contact surfaces washed/rinsed/sanitized after each use
    • Food contact surfaces properly designed, constructed, installed and maintained
  3. Required

    10 infractions

    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Food contact surfaces washed/rinsed/sanitized after each use
    • Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food
    • Thermometers used to verify food preparation and storage temperatures
    • Food protected from potential contamination and adulteration
    • Food processed in a safe manner
    • Adequate protection against the entry of insects, birds, rodents, and other pests
    • Lighting adequate for food preparation and cleaning
  4. Required

    2 infractions

    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Food protected from potential contamination and adulteration
  5. Follow-up

    0 infractions

  6. Required

    7 infractions

    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse
    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating
    • Food contact surfaces properly designed, constructed, installed and maintained
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition