Wow Bakery & Chicken

1) No surface sanitizer available in the kitchen at the time of inspection. , , 2) Wet and soiled cleaning cloths were placed on food contacted surfaces. There was not sanitized detected in them. , , 1-2) Ensure a sanitizer solution such as a chlorine solution at 100 ppm is available at all times during the operating hours. For best practice, Store cleaning cloths in the sanitizer solution or soak with sanitizer. The solution must be changed at adequate intervals i.e. when the solution is less than 100 ppm or when it become cloudy.

Improper glove use. Staff member noted they sanitize single use glove using chlorine sanitizer. , , - Gloves must be changed any time they become contaminated. Single-use gloves are for a single use and must be discarded after the become contaminated. Handwashing must be done before donning new gloves.

Manual dishwashing of glassware and some utensils occurring in a single compartment in the bar/cafe area in the front without sanitizing. , - All re-usable utensils, glassware, dishware etc. must be washed, rinsed and sanitized in the mechanical dishwasher or in the 2-compartment dishwashing sink in the back. Cease all manual dishwashing in the front immediately.

Access to the dedicated handwashing sink in the kitchen was blocked by garbage can. , , - Ensure the handwashing sink accessible at all times to facilitate handwashing. , - Remove all utensils and knives from the splash zone within the second sink in the area if the sink is also going to be used as a handwashing sink.

1) Rice portioning spoon observed to be stored in a container at room temperature beside the rice cookers., , - Ensure serving utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) as food debris in water at room temperature provides an ideal environment for bacteria to grow.

Water damaged noted on the women's washroom ceiling., , Fix the leak and repair the ceiling., , Did not review on March 18, 2026.

Several absorbent mats were placed on top of the grease trap. , - Remove the mats. All surfaces including flooring must be smooth, easy to clean and non-absorbent. , - Service the grease trap if there is an odor coming from the grease trap or replace lid if it does not provide a good seal.

No dipper well provided for the hard serve ice cream scoops., , Provide a dipper well or store ice creams scoops in a hot holding unit (60C or greater), or store in cold storage less than 4C.

1) An accumulation of debris observed below shelves and equipment in the corner of the main cooking line near the handwashing sink. , , 2) Dust accumulation observed on walls and ceiling near the dishwashing area. , , 1-2) Clean and maintain in a clean and sanitary condition at all times.