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Winton Restaurant

7 - 5268 Memorial Drive NE Calgary AB T2A 2R1 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. The kitchen washroom door was left opened. The self-closing door mechanism was missing.**June 23, 2026: a self-closing door mechanism was installed on the door frame, however, it was not secured to the door as the screw had fallen out. COMPLETE THE FOLLOWING:1. Install a self-closing door mechanism to ensure the washroom door is always kept closed.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Observed wet cleaning cloths on the counter in the cooking area and no bucket of sanitizer. The Operator made a 100ppm bleach sanitizer and placed the cloths in sanitizer during the inspection.2. The spray bottle of sanitizer measured 0ppm chlorine. The Operator made a 100ppm bleach sanitizer during the inspection.COMPLETE THE FOLLOWING:1. Ensure a 100ppm bleach sanitizer is always available for cleaning cloths and in a spray bottle whenever the restaurant is opened.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cardboard was being used as a storage surface throughout the kitchen:- On shelves of prep tables in the cooking area- Back shelf in the walk-in cooler- Shelves in dry storage area. 2. Opened can of oyster sauce on counter in the cooking area. 3. Cloths used to cover vegetables in the walk-in cooler. COMPLETE THE FOLLOWING:1. Do not use cardboard as a storage surface material. Surfaces must be smooth, non-absorbent and easy to clean.2. After opening canned foods, they must be transferred to food grade containers as cans may start to rust after opening.3. Do not use cloths for covering food. Please use paper towel.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. The sanitizer spray bottle was not labeled.COMPLETE THE FOLLOWING:1. Label the spray bottle and ensure all chemicals are labeled to ensure safe handling.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no paper towel in the kitchen washroom. COMPLETE THE FOLLOWING:1. Ensure paper towel is always available in a holder in the washroom.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The kitchen washroom door was left opened. The self-closing door mechanism was missing.COMPLETE THE FOLLOWING:1. Install a self-closing door mechanism to ensure the washroom door is always kept closed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The light fixtures in the kitchen did not have a cover.**May 27, 2026: observed one lightbulb in front of the wok that was not made of shatter resistant material. The bulbs with the green sides are shatter resistant.COMPLETE THE FOLLOWING:1. Please replace the one lightbulb that is not shatter resistant.
  4. 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 hand sink in the kitchen did not have paper towel; the dispenser was broken.Repair or replace 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?
      • 1. There was a significant leak coming from the piping underneath the hand sink in the kitchen.Repair this leak.2. The light fixtures in the kitchen did not have a cover.Instal shatter proof covers for the light fixtures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sliding doors of the walk in cooler adjacent to the grill has food debris and spillage.Thoroughly clean this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dry food room had food debris on storage containers, and on the floors and shelving in hard to reach areas. As discussed, thoroughly clean these areas and maintain them in a sanitary manner.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared at the start of the inspection. Operator made a bleach sanitizer for use during the walkthrough.As discussed, always prepare a sanitizer for use, have it available for food prep areas, and change it daily when the restaurant is open. Ex: 2mL in 1L water for a bleach solution.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Partially frozen meat was observed thawing at room temperature - near the handwash sink and near the walk-in cooler. The meat was moved into the cooler.As discussed, thaw all meats in the cooler OR under cold running water OR directly by cooking / heating. Do not thaw meats at room temperature in the open.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dry food room had food debris on storage containers, and on the floors and shelving in hard to reach areas. As discussed, thoroughly clean these areas and maintain them in a sanitary manner.