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Wing's Restaurant

588 Hermitage Road NW Edmonton AB T5A 4N2 · Food - General

Official record from Alberta →

Inspection summary

Wing's Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 20, 2024. The most recent inspection, on September 25, 2026, recorded 5 infractions.

3 of 6 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: Pests and 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.

  • 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 once on September 25, 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?

  • 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 once on March 20, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 4 times across 3 separate inspections, most recently on September 25, 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 once on September 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 25, 2026. For example: Is solid and liquid waste being managed in a suitable manner?

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.

6 inspections

  1. Monitoring Inspection

    5 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?
      • No - there was some observation of rodent (mouse) droppings along baseboards in behind chest freezers at the front dining area, and in the storage areas adjacent to the main kitchen. The operator is to ensure to sanitize the contaminated areas, wet with disposable paper towels, and remove with wet mop (while using rubber gloves and mask to prevent any possible exposure).Also, the operator must keep all records of pest control service reports/invoices for a period of one year (whether kept as digital files or paper copies) - to be on-site, available for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were sections of shelving in the main kitchen and walk-in cooler that were in disrepair due to wear/use, and are to be replaced or thoroughly repaired (sanding/painting), so as to be smooth, washable, durable, and non-absorbent. The operator is to inspect all such shelving in the main kitchen and dry food storage areas, etc., and to make repairs/replacement as necessary. Also, there was significant accumulation of grease/oil on the filters in the exhaust hood canopy and the filters are to be washed more regularly, at least once per week. And the operator is to continue with the 2x/year professional cleaning of the exhaust hood canopy, as indicated on the 'dated sticker' on the canopy (as per the professional cleaning company).Also, the operator is to conduct wall/baseboard repairs as necessary in the main kitchen, storage areas, front dining area, and corridors in the food premises (to ensure there are no potential 'rodent-entry points' and that the baseboard sections are smooth, washable and in good repair).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - the operator is to either repair the commercial dishwasher unit or remove the dishwasher equipment entirely, so as to allow for storage space in the main kitchen. And the operator is to wash the dishwasher surface area and the surrounding adjacent sinks, grease trap, and flooring (as there was accumulation of food debris, etc. in this area).Also, the dry food storage lids and bins in the dry storage area area to be washed more regularly, as there was accumulation of food spillage, etc.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - additional cleaning was necessary throughout the main kitchen and food storage areas (due to accumulation of food spillage, dirt/dust, etc.), with improvement in the overall general sanitation required. Also, a written cleaning schedule is to be completed and posted for all staff review and use.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • No - there were full bags of recycleables stored in the bar area, and these must be stored in durable washable containers, with tight-fitting lids, or removed and stored in an outdoor garbage container or bin. All bags of garbage and/or recycleables must be stored in adequate containers with tight-fitting lids, so as to prevent a harbourage for rodents/insects.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • More detailed cleaning required:-around and underneath cooking equipment,-around dry good storage-in washrooms-around and underneath dishwashing sinks-on fan cover and ceiling in walk-in cooler
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • X Chemical test strips were not available. Please have available Chlorine test strips to verify the concentration of your Bleach/Chlorine Sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation requires improvement.The wall above the 2 compartment sink requires cleaning.The wall and floor adjacent to the cooking line requires cleaning.The shelves and floor in the small dry storage room are dirty.

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