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WINGZILLA

1129 Queen St E · Food Premises

Official record from Toronto →

Inspection summary

WINGZILLA has been inspected 10 times by Toronto Public Health since April 23, 2024. The most recent inspection, on June 17, 2026, recorded 2 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 25 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 7 times across 4 separate inspections, most recently on May 22, 2026. For example: EMPLOYEE HYGIENE AND HANDWASHING

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 3 separate inspections, most recently on May 22, 2026. For example: FOOD PROTECTED FROM CONTAMINATION

  • 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 4 times across 3 separate inspections, most recently on May 22, 2026. For example: PEST CONTROL

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on May 22, 2026. For example: FOOD TEMPERATURE CONTROL / FOOD PROCESSING

  • 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 6 times across 4 separate inspections, most recently on June 17, 2026. For example: MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT

About this data

These results come from Toronto 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.

10 inspections

  1. Inspection

    2 infractions

    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • Fail to protect against entry of pests - Sec. 13(1)
    • ADMINISTRATIVE REQUIREMENTS
      • No license available at time of inspection. A referral has been made to Municipal Licensing and Standards.
  2. Inspection

    14 infractions

    • 01. FOOD TEMPERATURE CONTROL / FOOD PROCESSING
      • Store potentially hazardous foods at internal temperature between 4°C and 60°C - Sec. 27(1)
    • 02. FOOD PROTECTED FROM CONTAMINATION
      • Handle ice in unsanitary manner - Sec. 26(5)
    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • Use handwashing station other than for handwashing of employees - Sec. 7(4)
    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food areas - Sec. 33(1)(e)
    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • FAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
    • 02. FOOD PROTECTED FROM CONTAMINATION
      • Fail to keep poisonous substance in container bearing identifying label - Sec. 23(b)
    • 02. FOOD PROTECTED FROM CONTAMINATION
      • Fail to ensure equipment surface cleaned as necessary - Sec. 22
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FAIL TO PROVIDE THERMOMETER IN REFRIGERATION EQUIPMENT - SEC. 30(B)
    • 06. MAINTENANCE / SANITATION OF SANITARY FACILITIES
      • OPERATE FOOD PREMISE - FAIL TO EQUIP SANITARY FACILITY WITH TOILET PAPER - SEC. 25(3)(B)
    • 07. STORAGE / REMOVAL OF WASTE
      • FAIL TO REMOVE GARBAGE WHEN NECESSARY TO MAINTAIN SANITARY CONDITION - SEC. 12
    • 07. STORAGE / REMOVAL OF WASTE
      • Fail to collect waste when necessary to maintain sanitary condition - Sec. 12
    • 08. PEST CONTROL
      • Fail to retain records of pest control measures taken for one year - Sec. 13(2)
    • 08. PEST CONTROL
      • Fail to protect against breeding of pests - Sec. 13(1)
  3. Inspection

    0 infractions

  4. Inspection

    5 infractions

    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • FAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
    • ADMINISTRATIVE REQUIREMENTS
      • Fail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FAIL TO PROVIDE THERMOMETER IN REFRIGERATION EQUIPMENT - SEC. 30(B)
    • 02. FOOD PROTECTED FROM CONTAMINATION
      • Fail to protect food from contamination or adulteration - Sec. 26(1)
  5. Inspection

    0 infractions

  6. Inspection

    4 infractions

    • 02. FOOD PROTECTED FROM CONTAMINATION
      • Food premise maintained in manner to permit contamination of single-service articles - Sec. 7(1)(h)
    • ADMINISTRATIVE REQUIREMENTS
      • Fail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32
    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • FAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
    • 08. PEST CONTROL
      • Fail to protect against harbouring of pests - Sec. 13(1)
  7. Inspection

    0 infractions

  8. Inspection

    10 infractions

    • 4D. Properly equipped / maintained mechanical washer for
      • OPERATE FOOD PREMISE - MECHANICAL EQUIPMENT NOT MAINTAINED TO PROVIDE SUFFICIENT CHEMICAL SOLUTION RINSE - SEC. 20(1)(A)(II)(B)
    • 3A. Separate and convenient hand washing sink(s)
      • FAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
    • 3A. Separate and convenient hand washing sink(s)
      • Fail to provide handwashing stations with adequate supplies (hot and cold water) - Sec. 7(3)(c)
    • 5D. Minimum lighting provided
      • FAIL TO PROVIDE REQUIRED ILLUMINATION DURING ALL HOURS OF OPERATION - SEC. 10
    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE UTENSILS NOT OF READILY CLEANABLE FORM - SEC. 8(1)(C)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
    • 8A. Adequate pest control
      • Fail to maintain records of pest control measures taken - Sec. 13(2)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Operate food premise - equipment not arranged to permit cleaning - Sec. 9
    • 1B. Internal temperature of hazardous foods 4 C (39 F) and below or
      • Store potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
    • A. OPERATOR FAIL TO MEET ADMINISTRATIVE REQUIREMENTS OF
      • Fail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32
  9. Inspection

    1 infraction

    • 5D. Minimum lighting provided
      • FAIL TO PROVIDE REQUIRED ILLUMINATION DURING ALL HOURS OF OPERATION - SEC. 10
  10. Inspection

    1 infraction

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Operate food premise - equipment not arranged to permit cleaning - Sec. 9

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