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Wing'n It Restaurant

26 PEAKVIEW, HALIFAX · Food Establishment

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Discontinue use of the glass washer in a bar. Contact a technician to service the glass washer so that the chlorine sanitizer measures 100ppm.
  3. Inspection

    1 infraction

    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Discontinue use of the glass washer in a bar. Contact a technician to service the glass washer so that the chlorine sanitizer measures 100ppm.
  4. Inspection

    0 infractions

  5. Inspection

    3 infractions

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Discard ice in the ice machine; clean and sanitize interior of ice machine according to the manufacturer instructions to remove debris build-up.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Store dips (e.g. ranch, dill, sour cream) with ice surrounding the containers to maintain temperatures at 4 degrees Celsius or below; or time mark for 2 hours and return to the refrigerator; or time mark for 4 hours and discard.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Discontinue using single use plastic container for scooping cheese. Obtain a scoop with a handle and store it so that the handle does not come in contact with food.