Winghouse 33 Inc
36 Robinson Street, Port Burwell Ontario N0J 1T0 · Restaurant
Inspection summary
Winghouse 33 Inc has been inspected 2 times by Southwestern Public Health since July 2, 2025. The most recent inspection, on July 2, 2026, recorded 6 infractions.
None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 2 times on July 2, 2026. For example:
Food premises has pest control program and no live animals
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 July 2, 2026. For example:
Mechanical dishwasher operation and maintenance
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 once on July 2, 2026. For example:
Temperature control for storage of potentially hazardous foods
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded once on July 2, 2026. For example:
Food premises provided with adequate access to potable water
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 July 2, 2026. For example:
Food handler prevents contamination of food
About this data
These results come from Southwestern Public Health, 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.
2 inspections
- Required
6 infractions
- Food premises provided with adequate access to potable water
- provide an adequate number of handwashing stations that are convenient for access by food handlers
- Food premises has pest control program and no live animals
- ensure protection against the entry of pests
- Food premises free of conditions that attract pests
- Mechanical dishwasher operation and maintenance
- ensure clean wash water is maintained at a temperature between 60°C and 71°C
- ensure chemical sanitizer solution levels are at appropriate concentrations
- Temperature control for storage of potentially hazardous foods
- ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C and 60°C for greater than two hours
- Food handler prevents contamination of food
- ensure every food handler washes hands as often as necessary to prevent the contamination of food or food areas
- Food premises provided with adequate access to potable water
- Required
1 infraction
- Mechanical dishwasher operation and maintenance
- ensure clean wash water is maintained at a temperature between 60°C and 71°C
- Mechanical dishwasher operation and maintenance