101 - 3 Stonegate Drive NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Wing'n It
Ce restaurant a été inspecté 9 fois depuis le 11 septembre 2023, avec 6 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
Aucune infraction
1 infraction
Significant staining was noted on the reusable utensils intended for client use., , Scour or otherwise treat utensils to remove excess staining.
3 infractions
Cooked vegetables were observed being stored at ambient temperatures prior to service, measured at 25C. Food was being stored in this manner at least one hour prior to it being served. , , Vegetables were reheated and placed into oven to hot hold during inspection. Ensure that foods requiring temperature controls are maintained at temperatures 60C or greater, or 4C or lower, until served.
A significant crack is in the kitchen countertop to the left of the two-compartment sink., , Seal crack to render this surface smooth and easily cleanable.
Significant staining was noted on the reusable utensils intended for client use., , Scour or otherwise treat utensils to remove excess staining.
1 infraction
The concentration of diluted bleach sanitizer available in the kitchen was measured at a concentration greater than 200ppm chlorine. , , Sanitizer was diluted to 100ppm during inspection.
1 infraction
**CORRECTED**, 1. The Operator demonstrated washing dishes using the 2-compartment sink method. However, after rinsing the dishes they said they put them on the counter to air dry and omitted the sanitizing step. Proper dishwashing procedures were discussed during the inspection., , COMPLETE THE FOLLOWING:, 1. After rinsing dishes, ensure they are either immersed in 100ppm chlorine sanitizer for minimum 2 minutes OR put in the dishwasher.
Aucune infraction
2 infractions
, 1. There was no food grade sanitizer available in the kitchen. , , COMPLETE THE FOLLOWING:, 1. Please ensure a 100ppm bleach sanitizer is always available for food contact surfaces. Surfaces must be cleaned and then sanitized. ,
, **CORRECTED**, 1. The fridge measured 12*C. Temperature on the unit was adjusted during the inspection and was satisfactory. ,
Aucune infraction