Wnb Factory
Last inspected: Apr 23, 2026
70
Score
Wnb Factory has been inspected five times since 2024. The newest entry in the record is dated Apr 23, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
“Hands clean and properly washed” comes up most often, recorded two times in the inspection record.
The city-wide average sits at 90, which Wnb Factory's 70 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
5
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 23, 2026
Routine
1 critical violation. 2 major violations. 1 corrected on site.
View 3 violations
2-1B - hands clean and properly washed
Inspector notes: Observed food employees to wash hands and turn off the faucet with out using a hand drying provision or other barrier to protect their hands from recontamination. Cleaning Procedure (P) (b) Cleaning Procedure. 1. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommende...
511-6-1.03(5)(b)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: No pic was present during inspection. Food employees on duty stated the manager was out and that no one was designated as a PIC or shift lead. PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times. Note: Facility shall always have an employee designated as a person in charge (PIC), manager, or shift lead at the facility during operational hours.
511-6-1.03(2)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed the QAC sanitizer solution in the 3-compartment sink to have a concentration of 0-100ppm. This is below the required QAC sanitizer concentration of 200-400ppm. Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 3. A quaternary ammonium compo...
511-6-1.05(6)(n)
70
Oct 6, 2025
Routine
2 major violations.
View 2 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: 511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf Note: Observed both hand sinks in facility at a temperature of 77F. PIC instructed to fix both hand sinks so that they are to be at a temperature of 85F or more.
511-6-1.06(2)(c)
16A - hot and cold water available; adequate pressure
Inspector notes: 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf Note: Observed meat prep, veggie prep, mop sink and 3CS at a temperature of 76F. PIC stated they would voluntarily close until hot water demands are met. Compliance will be monitored within 24 hours.
511-6-1.06(1)(g)
82
Mar 17, 2025
Routine
1 critical violation. 1 major violation. 3 minor violations. 5 corrected on site.
View 5 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed food employee to wash hands in meat prep sink during the inspection. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. Note: PIC voluntarily instructed food employee to wash hands in the hand washing sink.
511-6-1.03(5)(b)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Handwash sink not accessible for employee use at all times.
511-6-1.06(2)(o)
18 - insects, rodents, and animals not present
(corrected on site)
Inspector notes: Observed a fly strip intended for residential use to be hanging from the ceiling in the main kitchen area. Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Note: PIC removed fly strip from ceiling in the main kitchen area during the inspection.
511-6-1.07(2)(k)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed several food items throughout the establishment to not be labeled with their common name. Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Note: PIC labeled all food items during the inspection with their common name.
511-6-1.04(4)(d)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed multiple food scoops to be fully submerged with handles in the rice. Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. Note: PIC removed scoops so that handles were above the foods to prevent any cross contamination to occur.
511-6-1.04(4)(k)
67
Sep 4, 2024
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
5-1A - proper cooking time and temperatures
(corrected on site)
Inspector notes: Observed chicken to be cooked to 129F. When EHS asked chef if chicken was done cooking and ready to serve they stated yes. EHS then proceeded to temp chicken which registered to have a temperature of 129F. A 165°F (74°C) or above for 15 seconds for poultry, baluts, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites. P Note: PIC voluntarily instructed chef to cook chicken to a final temperature of 165F. EHS took the temperature of chicken once recooked and registered to have a final temperature of 177F.
511-6-1.04(5)(a)
1-2B - certified food protection manager
Inspector notes: Observed the CFSM documentation posted in the food establishment to be expired. Observed the expiration date on the CFSM documentation to be 9/2/2024. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Note: PIC stated they will contact the owner, so that they may register for the CFSM course.
511-6-1.03(3)(c)
78
Mar 7, 2024
Routine
1 minor violation. 1 corrected on site.
View 1 violation
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed 3 cups located in main kitchen area that did not have a lid and straw. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Note: PIC immediately discarded cups that were not in compliance.
511-6-1.07(4)(b)
95
Frequently Asked Questions
When was Wnb Factory last inspected?
The most recent health inspection at Wnb Factory on file is from Apr 23, 2026. The public record contains five inspections in total.
What is the most common violation at Wnb Factory?
Across the inspection record, “hands clean and properly washed” has been cited two times, more than any other issue at Wnb Factory.
How does Wnb Factory compare to other restaurants in Flowery Branch?
Wnb Factory most recently scored 70 out of 100, which is lower than the Flowery Branch average of 90.
Has Wnb Factory's inspection record improved over time?
Results have been roughly steady. Inspections at Wnb Factory have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Wnb Factory means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Wnb Factory inspected?
Based on the inspection history on file, Wnb Factory is inspected around two times per year on average.
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