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Wing Snob

4624 Gateway Boulevard NW Edmonton AB T6H 4P1 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls are being stored used as scoops and stored in the spice containers.Use scoops which have handles, store scoops in a manner that prevents contamination of the bulk food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese sauce is hot held during the day, returned to the refrigerator at night and them warmed up again the next day.Provide product information to the inspector, discard any leftover cheese sauce at day end or take out just enough for the day.June 12:PHI attended facility at opening. A leftover cheese sauce from day prior was placed in hot holder. This was discarded. Another container of cold cheese sauce was placed in hot holder that was fresh. Inspector requested it to be fully heated prior to placement in hot holder.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use plastic cups were being used as scoops in spice and cornstarch containers.Single use items must not be reused, discard all single use cups being used as scoops and replace with scoops that have handles.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls are being stored used as scoops and stored in the spice containers.Use scoops which have handles, store scoops in a manner that prevents contamination of the bulk food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese sauce is hot held during the day, returned to the refrigerator at night and them warmed up again the next day.Provide product information to the inspector, discard any leftover cheese sauce at day end or take out just enough for the day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several sauces and a syrup labelled "refrigerate after opening" were stored at room temperature in the kitchen.Refrigerate sauces and syrups which have the 'refrigerate after opening" instruction.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use plastic cups were being used as scoops in spice and cornstarch containers.Single use items must not be reused, discard all single use cups being used as scoops and replace with scoops that have handles.
  4. Initial Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Weatherstripping required for all entry doors.