2 - 10 11A Street NE
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
8 juin 2026
Bleach in kitchen area was highly concentrated (more than 400ppm)., Used cleaning cloths were stored on kitchen counter., , Violations were discussed and corrected during the inspection., Bleach concentration (remeasured at 100ppm)., Cleaning cloth stored in the sanitizing solution.
Wee Wild Ones / Of the Wild - Food se trouve dans le quartier BRIDGELAND/RIVERSIDE. BRIDGELAND/RIVERSIDE, Calgary compte 131 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 17 juillet 2026, 86 (66%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Ce restaurant a été inspecté 13 fois depuis le 19 avril 2024, avec 6 conformes, 7 non conformes et 1 fermeture au dossier.
1 infraction
Bleach in kitchen area was highly concentrated (more than 400ppm)., Used cleaning cloths were stored on kitchen counter., , Violations were discussed and corrected during the inspection., Bleach concentration (remeasured at 100ppm)., Cleaning cloth stored in the sanitizing solution.
Aucune infraction
1 infraction
1) The oven had food debris build up., , 3) The microwaves also were also dirty., , - Clean the aforementioned areas and equipment. Also, include all the indicated areas and equipment in kitchen sanitation schedule.
2 infractions
Almost all ceiling tiles in the kitchen had gaps. , -Replace the kitchen ceiling tiles so there is no gap.
1) The oven had food debris build up., , 2) The hood vents over the stove had dust accumulation. , , 3) The microwaves also were also dirty., , - Clean the aforementioned areas and equipment. Also, include all the indicated areas and equipment in kitchen sanitation schedule.
2 infractions
Almost all ceiling tiles in the kitchen had gaps. , -Replace the kitchen ceiling tiles so there is no gap.
1) The oven had food debris build up., , 2) The hood vents over the stove had dust accumulation. , , 3) The microwaves also were also dirty., , - Clean the aforementioned areas and equipment. Also, include all the indicated areas and equipment in kitchen sanitation schedule.
3 infractions
The bleach sanitizer was measured at 1000 ppm. , - The operator remade the bleach solution, and it was measured at 100 ppm.
Almost all ceiling tiles in the kitchen had gaps. , -Replace the kitchen ceiling tiles so there is no gap.
1) The oven had food debris build up., 2) Hard to reach areas under dishwasher area had food debris build up., 3) The hood vents over the stove had dust accumulation. , - Clean the aforementioned areas.
Aucune infraction
1 infraction
Food (pasta) temperature was measured at 42.2 degrees Celsius at serving time. Operator reported that the food had been left at that temperature for less than 2 hours., -Please ensure food temperatures are kept at or above 60°C for hot foods and below 4°C for cold foods until serving time., -Additionally, maintain a food temperature log record for both cooked and served food temperatures., , Food temperature log record not available at the time of the re-inspection.
4 infractions
Food (pasta) temperature was measured at 42.2 degrees Celsius at serving time. Operator reported that the food had been left at that temperature for less than 2 hours., -Please ensure food temperatures are kept at or above 60°C for hot foods and below 4°C for cold foods until serving time., -Additionally, maintain a food temperature log record for both cooked and served food temperatures.
Paper towels not kept in a suitable dispenser that prevents bulk contamination., -Please provide appropriate paper towel dispensers throughout the daycare to ensure sanitary dispensing and prevent contamination.
Suitable thermometer not available for verifying dishwasher rinsing temperature., -Please provide functional and well-calibrated thermometer capable of monitoring dishwasher temperature, and maintain the temperature log record.
1 infraction
Flats of eggs were stored on the top shelf in the reach in cooler. Lower shelves had vegetables stored below. , Corrected onsite. , , Ensure raw eggs and raw meats/seafood are stored below any ready to eat foods/vegetables.
Aucune infraction
Aucune infraction
1 infraction
Dishwasher temperature tested 67C. Ensure dishwasher is able to reach 71C internally.
Food debris was observed throughout the kitchen., -Please clean and maintain in sanitary condition at all times.