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Wing'n It

2 - 1126 Kensington Road NW Calgary AB T2N 3P3 · Food - General

Official record from Alberta →

Inspection summary

Wing'n It has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 19, 2024. The most recent inspection, on October 7, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 6 times across 4 separate inspections, most recently on October 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 3 separate inspections, most recently on October 7, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 3 separate inspections, most recently on October 7, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on May 27, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times on May 21, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

About this data

These results come from Alberta Health Services (Environmental 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.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test strips for confirming iodine sanitizer rinse concentration for the bar glass washer. Ensure iodine test strips are obtained for daily use.
    • 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?
      • Small and large flies seen on premise, in back storage room area and around bar unit. Increase pest control measures for fly control discussed onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wooden forks stored in utensil holder had eating ends facing up, corrected onsite. Ensure handles are facing up from the utensil holder to ensure eating ends are protected from hand contact.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Frosting was observed on the ceiling and ice buildup was observed on the floor and the fans in the walk-in freezer.* The operator mentioned that the technician to fix the pipe in the walk-in freezer had been already called.-Fix the walk-in freezer.
  2. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips had expired. No iodine tests trips were available.-Obtain new valid test strips.
    • 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?
      • Both the front and side door were open.* Both the doors were closed by the operator.-Ensure that the doors are always closed for the facility to prevent the entry of pests.
    • 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?
      • Gap was noticed on the bottom of the exit door.-Fix the gap and weatherstrip the door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Frosting was observed on the ceiling and ice buildup was observed on the floor and the fans in the walk-in freezer.* The operator mentioned that the technician to fix the pipe in the walk-in freezer had been already called.-Fix the walk-in freezer.2) Ice machine in the bar was dirty.-Clean the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris was noticed on the hot water tap of the kitchen hand sink.2) Dried food debris was observed on the cooler door handles.-Clean the above-mentioned areas.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on the food counters.* Cleaning cloths were removed.-Ensure that the cleaning cloths are placed inside sanitizer solution in between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was stored on the top shelf of the walk-in freezer under the frosting.The food was removed.-Ensure that the food is not stored under the frosting to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature kitchen dishwasher was measured at 66.5 degrees C even after running 5 cycles.-Ensure that the temperature of the high temperature dishwasher is measured at least 71 degrees C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips had expired. No iodine tests trips were available.-Obtain new valid test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was obstructed by garbage bin.*Garbage bin was removed.-Ensure that the hand sink is easily accessible for hand washing.
    • 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?
      • Gap was noticed on the bottom of the exit door.-Fix the gap and weatherstrip the door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)The stopper at the end of the conveyer belt of the bar glasswasher was broken.-Fix the stopper.2) Frosting was observed on the ceiling and ice buildup was observed on the floor and the fans in the walk-in freezer.* The operator mentioned that the technician to fix the pipe in the walk-in freezer had been already called.-Fix the walk-in freezer.3) Ice machine in the bar was dirty.-Clean the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris was noticed on the hot water tap of the kitchen hand sink.2) Dried food debris was observed on the cooler door handles.-Clean the above-mentioned areas.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen dishwasher failed to reach above 71C at the plate level.Repair and fill one of the sink with the sanitizer from the premix station for the sanitizing step in the meantime.

Nearby inspected facilities

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