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Wing Snob

5116 Mullen Road NW Edmonton AB T5G 0E1 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Cleaning supplies stored on a shelf located above a food preparation counter. Corrected- Cleaning supplies are to be stored away from and below foods, food preparation counters and food equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shredded cheese stored in an inadequate ice-water bath. Cheese measured at 13C, must be held at less than 4C.- Proper ice-water bath setup reviewed with the staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers are being stored in the foods and some dispensers are not equipped with a handle. Corrected- Use dispensers with handles and store in a manner that the handle does not come into contact with the foods.
  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tongs (being used in the food packaging area) are being stored in water which was measured at measured at 101 F.- If tongs are going to be stored in this manner in between uses then the water temperature must be at 140F or hotter. Corrected
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Only 50 ppm quats detected in thewiping cloth bucket sanitizer solution, needs to be at minimum 200 ppm.- Corrected.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal belongings (jackets/bags) hanging off of the dry food storage shelving unit.- Keep all staff personal belongings completely separate from business related items. Corrected
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat santiizer test papers could not be located.
  5. Initial Inspection

    0 infractions