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Wing'n It

305 - 3 Stonegate Drive NW Airdrie AB T4B 0N2 · Food - General

Official record from Alberta →

Inspection summary

Wing'n It has been inspected 12 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on March 27, 2026, recorded 1 infraction.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 4 separate inspections, most recently on March 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 7 times across 5 separate inspections, most recently on March 27, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 3 times across 3 separate inspections, most recently on March 26, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 June 14, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

12 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 flooring underneath and around the deep fryers is damaged, creating gaps in the flooring that would make surfaces more difficult to clean. Seal or otherwise repair flooring to ensure that surfaces are smooth and easily cleanable.
  2. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher was measured at a concentration of 0ppm iodine. The connected iodine sanitizing solution appeared to have a low volume. Iodine sanitizer was replaced during inspection, and re-measured at a concentration of 12.5ppm.
    • 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 flooring underneath and around the deep fryers is damaged, creating gaps in the flooring that would make surfaces more difficult to clean. Seal or otherwise repair flooring to ensure that surfaces are smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A build-up of mineral scale was identified at the roof of the ice maker's holding container.Clean interior of ice maker to remove potential contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The metal shelving directly adjacent to the deep fryer has a build up of grease and debris. Clean indicated area.
  3. Risk Management Inspection

    0 infractions

  4. Demand 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 mechanical dishwasher was not operational at the time of inspection. An error code prevented the dishwasher from starting.Service dishwasher to allow for its operation. Manually wash dishes using available compartment sinks until mechanical dishwasher is repaired.
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Customer glassware storage in the walk-in freezer was observed in a visibly unclean container.Disposable food cups in the kitchen cooking line were being stored in a cardboard box that would not be considered cleanable. Glassware storage container was cleaned during inspection. Disposable cups storage was replaced with cleanable container during inspection.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The glasswasher used in the bar was measured at a concentration of iodine less than 12.5ppm.Correct glasswasher to dispense an iodine concentration between 12.5 and 25ppm, or use alternate available means to wash and sanitize glassware.
    • 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 slashguard used to protect clean utensil storage beside the compartment sink is not made from a material that can be easily cleaned and sanitized. Replace splashguard with material that is non-absorbent and easily cleanable.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The glasswasher used in the bar was measured at a concentration of iodine less than 12.5ppm.Correct glasswasher to dispense an iodine concentration between 12.5 and 25ppm, or use alternate available means to wash and sanitize glassware.
    • 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 slashguard used to protect clean utensil storage beside the compartment sink is not made from a material that can be easily cleaned and sanitized. Replace splashguard with material that is non-absorbent and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Shelving adjacent to the fryer-Walk-in cooler flooringClean indicated areas.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Below and around the deep fryers-Around the greasetrap and dishwashing sinks
  11. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Drying trays for glasses had a buildup of debris. Trays were taken to dish. 2. Flat of eggs stored on top of limes. Eggs relocated during inspection. COMPLETE THE FOLLOWING:1. Please clean and sanitize trays more frequently.
  12. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **CORRECTED**1. Peeler with food debris stored with clean spoons. Peeler taken to dish during the inspection.

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