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Winghouse26 Inc.

100 1st Ave S, Chesley ON N0G 1L0 · Restaurant

7 inspections

  1. Routine

    0 infractions

  2. Routine

    0 infractions

  3. Routine

    3 infractions

    • Mechanical dishwashers constructed, designed and maintained properly
      • Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface sanitized as necessary
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
  4. Follow-up

    0 infractions

  5. Routine

    2 infractions

    • Refrigerated space adequate for the storage of potentially hazardous food
      • Failed to provide adequate refrigerated space for food storage
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
  6. Routine

    5 infractions

    • Single-service containers and articles stored in a manner and place to prevent contamination
      • Food premise maintained in manner to permit contamination of single-service articles
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — mechanical equipment not maintained to maintain wash water between 60°C and 71°C
      • Operated food premise — mechanical equipment not maintained to provide sufficient chemical solution rinse
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface sanitized as necessary
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  7. Routine

    0 infractions