Wnb Factory
Last inspected: Jan 21, 2026
90
Score
Public records show seven inspections at Wnb Factory stretching back to 2024. The most recent visit was on Jan 21, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Proper cold holding temperatures” comes up most often, recorded five times in the inspection record.
Compared to the broader Dawsonville restaurant scene, this is about average. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 21, 2026
Routine
2 minor violations. 2 corrected on site.
View 2 violations
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Several in-use utensils were not stored with the handle above the top of the food and the container. COS:PIC re-stored utensils with the handles above the top of the food.
511-6-1.04(4)(k)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed several soiled moist wiping cloths in use and not stored in sanitizing solution between uses Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.5(6) (n).PIC provided sanitizer bucket to stored them.
511-6-1.04(4)(m)
90
Oct 22, 2025
Routine
2 critical violations. 2 major violations. 3 minor violations. 5 corrected on site.
View 7 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Large plastic container of rice marked with preparation date 10/21/25 with temperatures of 43F-45F, lid of container with large accumulation of condensate/water. Time/temperature control for safety foods (TCS) to be held cold must be held at 41F or below. COS: Discussed with new cook the use of cooling logs to track temperatures and cooling methods. Person in charge Voluntarily discarded rice.
511-6-1.04(6)(f)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed several toxic items/chemicals (acid, cleaners) stored by food contact surfaces ( cutting boards). PIC removed chemicals to designated area, and cutting boards to 3-compartment sink for cleaning.
511-6-1.07(6)(c)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Person in charge failed to insure that food employees are properly trained in food safety, as it relates to their assigned duties: monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature, Final internal temperature of cooked foods, hot/cold holding temperatures .
511-6-1.03(2)(a)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed several unlabeled spray bottles of chemical ( acid, cleaners). Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC labeled spray bottles.
511-6-1.07(6)(b)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed several soiled moist wiping cloths in use and not stored in sanitizing solution between uses Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.5(6) (n).PIC provided sanitizer bucket to stored them.
511-6-1.04(4)(m)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Observed Unapproved food liners ( cardboard ) in hotel pans for cheese. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: safe, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS: cardboard was discarded and will use food liners.
511-6-1.05(1)(a)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Grease container with grease spilled on top and around ground. Keep this area clean to prevent harborage of pests.
511-6-1.06(5)(q)
52
May 7, 2025
Routine
2 critical violations. 2 major violations. 1 minor violation. 2 corrected on site.
View 5 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Cooked chicken wings in fryer baskets with temperatures of 90F-106F. Cooked meats or poultry must be hot held at 135 degrees Fahrenheit or above. If chicken must be cooked in large quantities for lunch service, consider using Time instead of temperature to monitor the food and discard after 4 hours as Time monitoring requires. COS:PIC voluntarily discarded Chicken .
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: 2 large plastic containers of rice cooked on 05/06/25 at mid day with temperatures of 45F-46F respectively, lid of containers with large accumulation of condensate. Time/temperature control for safety foods (TCS) to be held cold must be held at 41F or below. COS: Discussed with PIC the use of cooling logs to track temperatures and cooling methods.PIC Voluntarily discarded rice.
511-6-1.04(6)(f)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Person in charge failed to insure that food employees are properly trained in food safety, as it relates to their assigned duties: monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature, Final internal temperature of cooked foods, hot/cold holding temperatures .
511-6-1.03(2)(a)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: No test strips available to monitor the strength of sanitizer in use at 3-compartment sink and in cloth storage buckets. Purchase sanitizer test strip - QUAT sanitizer.
511-6-1.05(3)(h)
17C - physical facilities installed, maintained, and clean
Inspector notes: Ceiling, return vents panels dusty over cook line. To prevent dust from falling onto food/food contact surfaces, clean frequently to prevent dust build-up and keep ceiling panels in good repair to allow for easy cleaning.
511-6-1.07(5)(a)
58
Nov 21, 2024
Followup
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Person in charge failed to insure that food employees are properly trained in food safety, as it relates to their assigned duties: monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature, Final internal temperature of cooked foods, hot/cold holding temperatures .
511-6-1.03(2)(a)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed leaking pipe at plumbing fixture ( handwashing sink in kitchen). A plumbing system shall be repaired according to law and maintained in good repair. Person in charge has a work order for repair. Second handwashing sink in kitchen is operative.
511-6-1.06(2)(r)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Personal food/drinks stored in walk-in-cooler next to meats, cheese. COS: PIC designated an employee section and labeled it.
511-6-1.07(4)(b)
82
Nov 13, 2024
Routine
1 critical violation. 5 major violations. 3 minor violations. 6 corrected on site.
View 9 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: 2 large containers of rice cooked on 11-12-24 with temperatures of 45F-44F respectively, lid of containers with large accumulation of condensate. Time/temperature control for safety foods (TCS) to be held cold must be held at 41F or below. COS: PIC Voluntarily discarded rice.
511-6-1.04(6)(f)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Person in charge not performing duties: food employees not properly trained in food safety, as it relates to their assigned duties, not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food, not checking daily concentration of sanitizer, final internal temperature of cooked foods, hot/cold holding temperatures .
511-6-1.03(2)(a)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Hand sinks in front food service(1) and kitchen area(2) are not equipped to provide tempered water at a temperature of at least 100F through a mixing valve or combination faucet.CA: contact plumber, will recheck in 7 days.
511-6-1.06(2)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing and sanitizing of food contact surfaces (dining tables, prep tables).COS:Sanitizer was remade- 200ppm.
511-6-1.05(6)(n)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed unlabeled spray bottle of chemical ( acid ).COS: Person in charge labeled spray bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC labeled spray bottle.
511-6-1.07(6)(b)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: 2 large containers of Rice prepared yesterday (11/12/24) per PIC not marked with date of preparation or date for disposal. Ready to eat prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate consumed by date for a maximum of 7 days. Day of preparation shall be counted as day 1.COS: Rice was voluntarily discarded due to temperature abuse.
511-6-1.04(6)(g)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Box of ready to eat bacon stored on floor in walk-in-cooler under shelving, Box of peas and carrots in walk-in-freezer stored on floor.Food shall be protected from contamination by storing food at least 6 inches above the floor.COS: PIC moved boxes out of floor.
511-6-1.04(4)(q)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed tong stored hanging from hand wash sink, scoop used for uncooked potatoes fries stored on top of trash can. COS: PIC removed items to 3-compartemnt sink for cleaning and sanitizing.
511-6-1.04(4)(k)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed Dumpster with open lids and accumulation of trash around it. Grease container with grease spilled on top. Keep this area clean to prevent harborage of pests. Accumulation
511-6-1.06(5)(o)
45
Jun 3, 2024
Followup
1 critical violation. 3 minor violations. 3 corrected on site.
View 4 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed unlabeled spray bottles of chemical ( degreaser and chlorine).COS: Person in charge labeled spray bottles.
511-6-1.07(6)(f)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Half consumed soda bottle on prep table next to fryer. Drinks are allowed from a single service beverage cup with a secure lid and straw that is to be handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles. COS: Person in charge ( PIC) discarded drink and talked to employees)
511-6-1.03(5)(k)
12B - personal cleanliness
Inspector notes: Food employee on grill prepping with no hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable hair restraints. Employee's hair is in a tight bun will purchase hat.
511-6-1.03(5)(j)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed soiled moist wiping cloth in use and not stored in sanitizing solution between uses.PIC, provided sanitizer bucket to stored them.
511-6-1.04(4)(m)
74
Apr 18, 2024
Routine
1 critical violation. 4 major violations. 3 minor violations. 4 corrected on site.
View 8 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: 3 large containers of rice cooked on 04-16/17-24 with temperatures of 45F-48F respectively, lid of container from 04/17/24 with accumulation of condensate. COS: PIC Voluntarily discarded.
511-6-1.04(6)(f)
12D - washing fruits and vegetables
(corrected on site)
Inspector notes: Raw chicken wings were being prepared in fruit and vegetable sink. This sink is dedicated to the washing of fruits and vegetables only. COS: PIC cleaned and sanitized vegetable sink.
511-6-1.04(4)(g)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: No test strips available to monitor the strength of sanitizer in use at 3-compartment sink and in cloth storage buckets. Purchase sanitizer test strip - QUAT sanitizer.
511-6-1.05(3)(h)
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Food employees have not been informed in a verifiable manner of their responsibility to report to the person-in-charge, information about their health and activities as they relate to diseases that are transmissible through food. Provided PIC with the Georgia Conditional Employee or Food Employee Reporting Agreement. Will recheck within 2 weeks to ensure all employees have received this information.
511-6-1.03(2)(o)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Person in charge not performing duties: food employees not properly trained in food safety, as it relates to their assigned duties, not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food, not checking daily concentration of sanitizer, person in charge did not know final cooking, hot/cold holding temperatures . Per person in charge, he just started working this week.
511-6-1.03(2)(a)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Personal food/smoothie drink stored in walk-in-cooler next to raw meats.COS: PIC discarded food/drink. Designate an employee section.
511-6-1.07(4)(b)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Half consumed water bottle on dry storage. Drinks are allowed from a single service beverage cup with a secure lid and straw that is to be handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles. COS: Person in charge ( PIC) discarded drink and talked to employees)
511-6-1.03(5)(k)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed dumpster overflowing garbage, accumulation of wooden pallets, open lids. Keep this area clean to prevent harborage of pests.
511-6-1.06(5)(o)
50
Frequently Asked Questions
When was Wnb Factory last inspected?
The most recent health inspection at Wnb Factory on file is from Jan 21, 2026. The public record contains seven inspections in total.
What is the most common violation at Wnb Factory?
Across the inspection record, “proper cold holding temperatures” has been cited five times, more than any other issue at Wnb Factory.
How does Wnb Factory compare to other restaurants in Dawsonville?
Wnb Factory most recently scored 90 out of 100, which is about the same as the Dawsonville average of 90.
Has Wnb Factory's inspection record improved over time?
Results have been roughly steady. Inspections at Wnb Factory have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Wnb Factory means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Wnb Factory inspected?
Based on the inspection history on file, Wnb Factory is inspected around four times per year on average.
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