Wing'n It
3009 43 Avenue Stony Plain AB T7Z 0H4 · Food - General
7 inspections
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A tube of raw meat in the walk-in cooler was observed being stored above vegetables. The staff stated that it was placed there temporarily in the morning for prep work and was moved away to a different shelf.Please ensure that food is appropriately separated and organized as to mitigate cross-contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were observed to be stored outside of sanitizer solution. The cleaning cloths were immediately stored in sanitizer solution or discarded to the dirty pile and not used.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were observed on the cutting and outside of the sanitizer buckets. The cloths were immediately stored in the sanitizer solutions upon request to prevent bacteria growth.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some sauces for wings that require refrigeration were being kept out at room temperature. Discussed with food handler that any sauces with labels that say "keep refrigerated" or "refrigerate after opening" must be kept at 4C or less. For example, the buttermilk ranch dressing must be kept refrigerated.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -The handwashing sink was accessible, fully stocked with soap and paper towels. However, the hot water faucet was not working properly, as it was broken. Facility must ensure the hot water faucet is repaired so they have hot and cold running water at their handwashing sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -The plumbing beneath the dishwashing sinks did not comply with the Food Retail and Food services Code. Notably, a bucket was observed directly connected to the sink pipe, indicating the need for corrective action.- According to Food Retail and Food services Code, section 2.15 e) All plumbing should meet the applicable provisions of the provincial/territorial or localplumbing codes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -The handwashing sink was accessible, fully stocked with soap and paper towels. However, the hot water faucet was not working properly, as it was broken. Facility must ensure the hot water faucet is repaired so they have hot and cold running water at their handwashing sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -The plumbing beneath the dishwashing sinks did not comply with the Food Retail and Food services Code. Notably, a bucket was observed directly connected to the sink pipe, indicating the need for corrective action.- According to Food Retail and Food services Code, section 2.15 e) All plumbing should meet the applicable provisions of the provincial/territorial or localplumbing codes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?