Wow Chicken - Food
610 Highway 9 Beiseker AB T0M 0G0 · Food - General
14 inspections
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- REPEAT VIOLATIONThe chlorine in the low temperature dishwasher was measured at 0ppm.**Repair dishwasher**Manually wash and sanitize all utensils in the 3-compartment sink**Facility uses single-use disposable customer utensils
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no chlorine test strip present in the facility for testing the chlorine sanitizer for the chemical-based dishwasher and the chlorine-based surface sanitizer.**Equip facility with chlorine test strip.**Ensure that chlorine sanitizer used in food prep area is maintained at 100ppm**Procedure for mixing chlorine sanitizer emailed to operator
- 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?
- REPEAT VIOLATIONThere was a gap along bottom of rear exterior door when closed. Install weatherstripping to ensure door closes tightly.
- 23. Is the facility maintained in a clean and sanitary condition?
- REPEAT VIOLATIONDirt and grease build up was noted in some hard-to-reach areas of the kitchen; underneath prep tables, equipment, dishwasher etc.**Please clean
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizing solution in the spray bottle used in the food prep area was measured at 50ppm.**Mix a fresh solution and ensure concentration is maintained at 100ppm at all times,
- 09. Are chemicals stored and handled in a safe manner?
- The spray bottle containing chlorine sanitizing solution in the food prep area was not labelled.Label all chemicals used in the food facility in order to identify its contents
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. The chlorine in the low temperature dishwasher was measured at 0ppm.**Repair dishwasher**Manually wash and sanitize all utensils in the 3-compartment sink**Facility uses single-use disposable customer utensils
- 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?
- There was a gap along bottom of rear exterior door when closed. Install weatherstripping to ensure door closes tightly.
- 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. Water was pooling on the floor from a leak coming from the dishwasher.**Repair dishwasher**Ensure all equipment in the facility is maintained in good repair2. There was a missing wall tile beside the dishwasher.**Replace tile. Ensure all surfaces are smooth, cleanable and impervious to measure
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt and grease build up was noted in some hard-to-reach areas of the kitchen; underneath prep tables, equipment, dishwasher etc.**Please clean
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked eggs were being displayed for sale at room temperature. They were discarded during the inspection. Eggs must be held under temperature control at all times even when cooked. Ensure cooked eggs remain under 4 degrees Celsius.
- 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?
- There was a gap along bottom of rear exterior door when closed. Install weatherstripping to ensure door closes tightly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at hand sink in front service area was empty. This was restocked during the inspection. Ensure sinks are always stocked with soap and paper towel.
- 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?
- There was a gap along bottom of rear exterior door when closed. Install weatherstripping to ensure door closes tightly.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand 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?
- There was a gap along bottom of rear exterior door when closed. Install weatherstripping to ensure door closes tightly.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff on-site were not sure of correct cooking temperature of chicken. Review important temperatures with all staff. (Poster attached in email).
- 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?
- Risk Management Inspection
1 infraction
- 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?
- There was a gap along bottom of rear exterior door when closed. Install weatherstripping to ensure door closes tightly.
- 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?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Chicken was thawing in water in sink. Tap was turned on so that chicken was thawing under cold running water. 2. Frozen chicken was on counter at room temperature. This was placed into fridge during inspection.Thawing must be done under cold running water, in the fridge or as part of the cooking process.
- 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?
- Back door was open for ventilation purposes. Install tight fitting, pest proof screen door or ensure door is fully shut at all times to prevent pest entry.August 21, 2025 - A screen had been installed, but it was not tight fitting and would still allow for rodent entry. Install tight fitting screen.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dishwasher was leaking. Operator had part on order. Repair dishwasher.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Paining of ceiling had been completed, but ceiling drywall was still damaged by light fixture. Repair drywall and paint so ceiling is smooth, non-porous and easy to clean.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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?
- Back door was open for ventilation purposes. Install tight fitting, pest proof screen door or ensure door is fully shut at all times to prevent pest entry.
- 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. Hand sink drain pipe was leaking. Repair. 2. Dishwasher was leaking. Operator had part on order. Repair dishwasher.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling in kitchen area had been repaired with new drywall. Drywall was unpainted. Paint so that it is smooth, non-porous and easy to clean.
- 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?
- Monitoring Inspection
6 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- An opened pail of margarine was stored at room temperature. Operator stated it was not being used and was past best before date. Ensure all spoilt food is discarded. Pail was discarded during inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Bottle of sanitizer was not labelled. It was labelled during the inspection. Ensure all bottles are labelled so their contents are known.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bowls of fried chicken on top of two door cooler had an internal temperature of 22-26 degrees Celsius. Chicken was discarded during the inspection. High risk food must be held under 4 degrees Celsius or above 60 degrees Celsius.
- 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?
- Back door was open for ventilation purposes. Install tight fitting, pest proof screen door or ensure door is fully shut at all times to prevent pest entry.
- 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. Hand sink drain pipe was leaking. Repair. 2. Dishwasher was leaking. Operator had part on order. Repair dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required under equipment and in hard to reach areas.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Milk crate with buns was stored on floor directly on top of mouse trap. Ensure food is stored 6 inches off of ground to protect from contamination. This was corrected during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Chicken was thawing in standing water. Ensure thawing is done under cold running water, in the fridge or as part of the cooking process. The chicken was placed under cold running water during the inspection. 2. Cooked chicken was being held at room temperature. This was placed into fridge during the inspection. Ensure high risk foods are not held at room temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink in back kitchen area did not have paper towel. The paper towel was replaced during the inspection. Ensure hand sinks are stocked with soap and paper towel at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wooden countertop under coffee machine to the right of hand sink was water damaged. Repair and re-finish to ensure surface is impervious to moisture.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chlorine sanitizing dishwasher measured 0ppm. Repair dishwasher. Manually sanitize dishes in 100ppm chlorine solution until dishwasher is repaired. *Ensure dishes are fully submerged in sanitizing 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?
- Wooden countertop under coffee machine to the right of hand sink was water damaged. Repair and re-finish to ensure surface is impervious to moisture.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff were not washing hands before using gloves. Gloves do not replace handwashing. When using gloves ensure hands are washed before putting them on and that gloves are changed if contaminated.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chlorine sanitizing dishwasher measured 0ppm. Repair dishwasher. Manually sanitize dishes in 100ppm chlorine solution until dishwasher is repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sinks at front and back did not have paper towel. Ensure paper towel dispensers are stocked.*Cited again May 31, 2024. Paper towel was replaced at front hand sink during inspection, but hand sink in back and at bar still did not have paper towel in dispenser.
- 20. Do food handlers at the facility have adequate food safety training?
- At the time of inspection no one on staff was able to present valid food safety training. Please have manager complete recognized food safety course (list attached in email). *Not assessed May 31, 2024. Please provide copy of food safety certificate at time of re-inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wooden countertop under coffee machine to the right of hand sink was water damaged. Repair and re-finish to ensure surface is impervious to moisture.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A used cleaning cloth was kept by front hand sink not stored in sanitizer. This was corrected during the inspection by moving cloth to sanitizer bucket at back.
- 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 chlorine test strips available for testing chlorine sanitizing solution.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sinks at front and back did not have paper towel. Ensure paper towel dispensers are stocked.
- 20. Do food handlers at the facility have adequate food safety training?
- At the time of inspection no one on staff was able to present valid food safety training. Please have manager complete recognized food safety course (list attached in email).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. There was no sanitizer available on-site. Staff mixed up a 100ppm bleach solution during inspection. Ensure a sanitizer is available. 2. Contaminated cleaning cloths were observed on surfaces. Ensure cleaning cloths are stored in sanitizer solution or use paper towel for wiping to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. A cart of eggs was being stored at room temperature. These were placed into walk in cooler during inspection. All high risk foods must be stored under temperature control. 2. Hot holding cabinet measured 50 degrees Celsius. It was adjusted during the inspection. Ensure hot holding cabinet is kept 60 degrees Celsius or above.
- 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 chlorine test strips available for testing chlorine sanitizing solution.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sinks at front and back did not have paper towel. Ensure paper towel dispensers are stocked.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a build up of grease on ventilation canopy. Clean and ensure this is added to a regular cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?