Skip to content
Loading map…

Winks - Food

1 - 205 3 Avenue W Cochrane AB T4C 1B8 · Food - General

Official record from Alberta →

Inspection summary

Winks - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 17, 2026. The most recent inspection, on September 24, 2026, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 18 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Cleaning and sanitizing and Food temperature control.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 5 times across 4 separate inspections, most recently on September 24, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 4 separate inspections, most recently on September 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on September 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4, 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?

  • 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 24, 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?

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.

4 inspections

  1. Risk Management Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • *Bleach solution was prepared and stored in a secondary container previously used for another chemical.Please ensure bleach solutions used for sanitizing food-contact surfaces must be prepared and stored in a manner that prevents contamination and ensures safety.
    • 09. Are chemicals stored and handled in a safe manner?
      • * During the inspection, a sanitizer solution was observed to be prepared and available for use. However, staff were unable to identify the type of sanitizer solution prepared or confirm its concentration. Therefore, the sanitizer solution could not be verified as an approved food-grade sanitizer prepared at the appropriate concentration.Corrected during the inspection by the operator.The operator discarded the unidentified sanitizer solution and prepared a new sanitizer solution using an approved food-contact surface sanitizer, in accordance with the manufacturer's instructions. The operator was also directed to ensure that staff are aware of the type of sanitizer being used and the required concentration for use on food-contact surfaces, and proper labelling of sanitizer bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * 2 bags of frozen chicken wings/drums were left in the sink for thawing in room temperature. Corrected during the inspection. Operator put them in refrigerator for proper thawing process, information was provided to staff and operator regarding to proper thawing methods.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • * There were no test strips for the bleach water sanitizer. Please ensure test strips are available onsite for measuring concentration of the sanitizer solution.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A new sanitizer bucket was observed onsite; however, the operator was unable to identify whether the sanitizer solution was intended for use with the mechanical dishwasher and was unable to explain the proper preparation and required concentration of the sanitizer solution. The operator was advised that sanitizer must be prepared and used in accordance with the manufacturer’s instructions and that the concentration must be verified using an appropriate test method.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Water damage on the wall beside the mop sink. Please ensure all damaged surfaces are removed and repaired properly.* There was multiple floor tiles were missing in the back area. Please ensure missing tiles are replaced, repaired properly.
  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • * There was no food grade sanitizer solution was prepared / ready to be used onsite during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • *Bleach solution was prepared and stored in a secondary container previously used for another chemical.Please ensure bleach solutions used for sanitizing food-contact surfaces must be prepared and stored in a manner that prevents contamination and ensures safety.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • * There were no test strips for the bleach water sanitizer. Please ensure test strips are available onsite for measuring concentration of the sanitizer solution.
    • 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?
      • * Screen door at the back door wase not properly installed and did not fit in that area, also had gaps by the sides and under the door.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A new sanitizer bucket was observed onsite; however, the operator was unable to identify whether the sanitizer solution was intended for use with the mechanical dishwasher and was unable to explain the proper preparation and required concentration of the sanitizer solution. The operator was advised that sanitizer must be prepared and used in accordance with the manufacturer’s instructions and that the concentration must be verified using an appropriate test method.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Water leak from the mop sink. Please ensure repairs of the plumbing issues are completed.* Water damage on the wall beside the mop sink. Please ensure all damaged surfaces are removed and repaired properly.* There was multiple floor tiles were missing in the back area. Please ensure missing tiles are replaced, repaired properly.
  3. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • *Bleach solution was prepared and stored in a secondary container previously used for another chemical.Please ensure bleach solutions used for sanitizing food-contact surfaces must be prepared and stored in a manner that prevents contamination and ensures safety.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • * There were no test strips for the bleach water sanitizer. Please ensure test strips are available onsite for measuring concentration of the sanitizer solution.
  4. Initial Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • *Bleach solution was prepared and stored in a secondary container previously used for another chemical.Please ensure bleach solutions used for sanitizing food-contact surfaces must be prepared and stored in a manner that prevents contamination and ensures safety.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • * There were no test strips for the bleach water sanitizer. Please ensure test strips are available onsite for measuring concentration of the sanitizer solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Sewer gas odor was detected under/around the dishwashing area.Please ensure investigate the source of the odor immediately. Confirm plumbing is properly vented and maintained.* Light bulbs at the back storage area by the walk-in cooler were dead. Please ensure they are replaced. * Counter at the front area surface edges were peeling off.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of following areas are completed.* Hard-to-reach areas of the kitchen and storage space at the back * Grease accumulation at the deep fryer filter. *Flour containers* Shelves in the kitchen

Nearby inspected facilities

Own this business? Add a badge to your website