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Wing's Fine Food To Go

E - 464 Woodbine Boulevard SW Calgary AB T2W 5M7 · Food - General

9 inspections

  1. Risk Management Inspection

    2 infractions

    • 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?
      • "Outstanding"Mice droppings were observed in the back area (under shelves), corners of dry storage area. Safe disposal and cleanup discussed during inspection. Manager stated that they are getting the pest control treatments from the professional, records were not available onsite. Continue to work with pest control company and take corrective actions to eliminate/control pest. A hole was observed in the ceiling at the back room, please seal.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding"Deep cleaning is required throughout the kitchen. Organize the back storage area. Develop and implement the cleaning and sanitation schedule for the kitchen.
  2. Risk Management Inspection

    3 infractions

    • 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?
      • "Outstanding violation"No pest control records were available on site for verification.(repeat violation from previous inspection)Requirement: Ensure that pest control records are available onsite for verification.
    • 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?
      • Mice droppings were observed in the back area (under shelves), corners of dry storage area. Safe disposal and cleanup discussed during inspection. Manager stated that they are getting the pest control treatments from the professional, records were not available onsite. Continue to work with pest control company and take corrective actions to eliminate/control pest. A hole was observed in the ceiling at the back room, please seal.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required throughout the kitchen. Organize the back storage area. Develop and implement the cleaning and sanitation schedule for the kitchen.
  3. Monitoring Inspection

    4 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 blocked by utensils and pots. The manager was instructed to remove the items and move them to the dishwashing area, and to ensure that the handwashing sink remains accessible at all times.
    • 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?
      • Mice droppings were observed in the back area (under shelves), corners of dry storage area. Safe disposal and cleanup discussed during inspection. Manager stated that they are getting the pest control treatments from the professional, records were not available onsite. Continue to work with pest control company and take corrective actions to eliminate/control pest. A hole was observed in the ceiling at the back room, please seal.
    • 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?
      • "Outstanding violation"No pest control records were available on site for verification.(repeat violation from previous inspection)Requirement: Ensure that pest control records are available onsite for verification.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required throughout the kitchen. Organize the back storage area. Develop and implement the cleaning and sanitation schedule for the kitchen.
  4. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives were stored in a container having filth inside.(repeat violation from previous inspection)Requirement:Store knives in a clean container to prevent contamination.
    • 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?
      • No pest control records were available on site for verification.(repeat violation from previous inspection)Requirement: Ensure that pest control records are available onsite for verification.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) Two sets of light fixtures were flickering leading to low level of lighting located in the kitchen.b) Base board located in front of walk in- cooler wall in dish washing area was not fixed to the wall leading to a wide gap Baseboard on the wall between kitchen and back storage area was detached.Requirement:a) Repair/replace these two sets of light fixtures to stop flickering and to have adequate lighting.b) Repair the baseboards.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knife was stored in a container having filth inside.Requirement:Store knives in a clean container to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in the kitchen.Requirement:Provide label on spray bottle to identify its contents.
    • 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?
      • A) Mice droppings were noted in several areas: under the counter in front cash register area, in dry storage room, under dish washing area, behind upright freezer in the kitchen.B) No pest control records were available on site for verification.Requirement:A) a) Clean and disinfect the affected areas.b) Seal all entry points for mice.c) Contact pest control company for the frequent treatments until issue is resolved.d) Provide pest control inspection reports after each treatment.B) Ensure that pest control records are available onsite for verification.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) Two sets of light fixtures were flickering leading to low level of lighting located in the kitchen.b) Base board located on walk in cooler wall in dish washing area was not fixed to the wall leading to a wide gap Baseboard on the wall between kitchen and back storage area was detached.Requirement:a) Repair/replace these two sets of light fixtures to stop flickering to have adequate lighting.b) Repair baseboards.
  6. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coconut cream was left in the cans after opening.Requirement:Transfer food to glass/plastic/stainless steel containers after opening the can.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of raw chicken transported from other location to this restaurant without temperature control was 11.3C.Requirement:Ensure that cold perishable foods are transported at 4C or less.Chicken at 11.3C was discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser located at hand washing sink in the kitchen was empty.Requirement:Provide paper towels in the dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Chest freezer lid being used as a shelf for storage in the kitchen was lined with cardboard.Requirement: All surfaces must be smooth, washable and non-absorbent.Remove cardboard lining from the shelf.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Single use plastic cans were cut from top and reused to store food. b) Used empty bags from other foods were reused to store chicken located in chest freezer.Requirement:a) Do not reuse single use plastic cans and dispose them off after each use.b) Do not reuse empty bags from other food storage to store meats. Dispose them off after each use.
  7. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet rags were sitting on food contact surfaces and no sanitizer residual was present on rags.When not in use, ensure wiping rags are immersed in a sanitizing solution.100ppm chlorine based solution prepared at time of inspection
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Evidence of smoking in the kitchen was observed.Facility smelled like cigarettes, there were cigarette butts sitting in a can on the back table and three packages of cigarettes. A vaporizer was also present on the table.Smoking may only occur outside of premises.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open containers of foods stored on floor of walk-in cooler.Ensure food is covered and stored on shelves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen beef was sitting in sink basin to thaw.Thaw product under continuously running cold water or in a cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Upright freezer in front area had a thick accumulation of ice on all surfaces within.Packaged foods within freezer had a thick ice build-up. Remove food from unit and defrost.All equipment must be in good repair.
  8. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat bags were stored along with other foods like veggie bags in freezers.Requirement:Store raw meat apart from any other food to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of chicken cooked two days ago and stacked on insert of prep was 9.4C.Requirement:-Ensure that perishable foods under refrigeration are stored at 4C or less.- Do not stack food on prep cooler inserts to prevent temperature abuse.- Chicken was discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer solution was provided in one of the dish washing sinks for utensils.(Repeat violation from previous inspection.Requirement: Provide sanitizer solution in one of the dish washing sinks and ensure that utensils are sanitized by submerging in sanitizer solution in the sink for two minutes after washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Surface of tabletop to store warmer and other equipment was damaged trapping dirt located in the kitchen.Requirement:Refinish the tabletop to have smooth surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Empty oil cans were cut from top and reused to store food in coolers.Requirement:Plastic oil cans are for single use only, so discard after use.
  9. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat bags were stored along with other foods: veggie bags in upright freezer.Requirement:Store raw meat apart from any other food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer solution was provided in one of the dish washing sinks for utensils.Requirement: Provide sanitizer solution in one of the dish washing sinks
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) Rack shelf located in walk in cooler was rusted having rough surface.b) Cold water tap located at hand washing sink in the kitchen was damaged.Requirement: a) Refinish the shelf to have smooth surface.b) Repair or replace cold water tap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lid of warmer was damaged having cracks and repaired by using metal wire.Requirement:Do not use broken/damaged equipment to handle food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup on wooden cutting tables.b) Dirt builup on walk in cooler door.Requirement:a) Clean and sanitize wooden cutting tables.b) Clean the walk-in cooler door.