14 - 3525 26 Avenue SE · DOVER
March 25, 2026
PassHand washing sink in ice-cream serving area did not have paper towel., - Ensure to have soap and paper towel available in soap and paper towel dispensers respectively.
Winks is in the DOVER neighbourhood. DOVER, Calgary has 52 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 7, 2026, there are 42 (81%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since June 17, 2024, with 4 passes and 0 closures on record.
Hand washing sink in ice-cream serving area did not have paper towel., - Ensure to have soap and paper towel available in soap and paper towel dispensers respectively.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Hand washing sink in ice-cream serving area did not have paper towel., - Ensure to have soap and paper towel available in soap and paper towel dispensers respectively.
The water in dipper well was not running., - Keep the potable water running in dipper well.
** The violation existed during the current inspection and the chicken and samosas were discarded**, , The internal temperatures of cooked chicken and chicken tenders in the hot holding unit were between 50C to 51C., , The food was discarded. , , Ensure that the hot holding unit can keep food at temperatures above 60°C.
**The violation was outstanding**, Hand washing sink in the kitchen was blocked and appeared dirty., Ensure to keep the sink clean and accessible for hand washing.
1. Food handling permit was not displayed., - Display the valid food handling permit at conspicuous place., 2. The facility was operating without a valid permit., - The operator renewed the FHP during inspection.
** The facility does not have trained FST staff**, The staff lacks knowledge of critical control points of hot and cold food., , Enroll staff in recognized food safety course in Alberta., , Use this link to enroll staff in a recognized food safety course in Alberta: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
The internal temperatures of cooked chicken and chicken tenders in the hot holding unit were 44.9°C, 46.2°C, and 49.9°C, respectively., , The food was discarded. , , Ensure that the hot holding unit can keep food at temperatures above 60°C.
Raw chickens were submerged in water in the walk-in cooler at 11.9°C. , , The chickens were discarded., , The temperature of the walk-in cooler measured between 8.2°C to 9.8°C., , Adjust or replace the walk-in cooler to maintain 4°C or less.
Hand washing sink was blocked and appeared dirty., Ensure to keep the sink clean and accessible for hand washing.
1) There was no soap at the handwashing sink at the chicken/ice cream prep area., , 2) The soap dispenser in the front retail handwashing sink was empty., , Additional soaps were available and promptly restocked.
Paper towels was not available at the hand sink at the chicken/ice cream prep area., , Equip the handwashing sink with paper towel.,
The hand sink hot water faucet in the front retail area was not operational., , Fix the hot water faucet to facilitate effective hand washing.
Used tongs were kept on the counter at room temperature at the chicken/ice cream prep area., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.,
Chlorine test strips were not available., Ensure to get the test strips.
The staff lacks knowledge of critical control points of hot and cold food., , Enroll staff in recognized food safety course in Alberta., , Use this link to enroll staff in a recognized food safety course in Alberta: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
The area around and under the dishwashing sink appeared dirty., Ensure to keep it clean and in sanitary manner.