West Wind Snackbar
A3645 N Clubhouse Dr, Goodyear 85395
Food Establishment - Eating & Drinking · Permit FD-02560
Score based on 10 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history10 on record
2026
May 20, 2026RoutinecleanA
No County legal action will result from this inspection.No violations noted at time of inspection.
Feb 11, 2026RoutinecleanA
No County legal action will result from this inspection.Discussed handwashing/when to wash.
2025
Nov 20, 2025Routine3 coreA
Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Consumer Advisory Provided for Raw or Undercooked Food (i.e. - breakfast menu);--Toxic Substances Properly Identified, Stored, and Used; Held for RetailSale, Properly Stored (i.e. - insect control)
Inspector's notes
Thawed ROP fish found in refrigerated drawers on cook line.
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3-501.13 - Core: Thawing Predefined Comment: All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
After several cycles, the mechanical warewashing machine did not reach proper sanitizing temperature.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Do not use mechanical dishwasher until: In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90ᵒC (194ᵒF), or less than: o For a stationary rack, single temperature machine, 74ᵒC (165ᵒF);or o For all other machines, 82ᵒC (180ᵒF). Corrective Action: Correct prior to next routine inspection. PIC will instruct food employees to manually warewash equipment in three compartment sink.
Inspector's notes
Blue fan grate covers in bar walk-in cooler and green wire shelving in kitchen walk-in cooler have buildup residues.
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4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Predefined Comment: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean nonfood-contact surfaces at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.
Jun 18, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Proper Date Marking and Disposition (i.e. - TCS foods that are frozen);--Food-Contact Surfaces: Cleaned and Sanitized (i.e. - bar mechanical dishwasher); --Warewashing Facilities, Installed, Maintained, Used, Test Strips (i.e. - hi-temperature mechanical dishwasher)--Outdoor Cooking requirements____________Provided following MCESD handout(s) via email:--Consumer Advisory Guidance Document;--MCES Minimum Requirements Plan Review for Establishments
Mar 31, 2025Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Hands Clean and Properly Washed
Inspector's notes
Large, white, bulk, food containers have duct tape across lids.
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4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
2024
Oct 22, 2024RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Proper Date Marking and Disposition (i.e. - walk-in cooler)--Physical Facilities Installed, Maintained, and Clean (i.e. - wall surfaces next to bar walk-in cooler)
Aug 8, 2024Routine1 priority1 coreB°
Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Cooling, Heating, and Holding Capacities-Equipment (i.e. - cold holding units of walk-in cooler and waitstaff refrigerator)
Inspector's notes
TCS foods (i.e. - sausage gravy, pork roast, chorizo) found in walk-in cooler at internal temperatures of 47*F - 50*F. Per food employee, foods in walk-in cooler were monitored to be at proper cold holding temperature within last two hours.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control, all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Properly store TCS foods for cold holding at 41*F or below. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Ice and frost build up found in walk-in freezer. Clean interior surfaces of unit at a frequency to prevent build up.
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6-501.12 - Core: Cleaning, Frequency and Restrictions
Apr 9, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Reviewed facility's procedures and protocols for:--Designated storage area for employee items--Contamination protection of food/food equipment in serving areasProvided following MCESD handout(s) via email:--MCEHC changes (i.e.-Certified Food Protection Manager must be present during all hours of operation)"On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181."No County legal action will result from this inspection.Emailed inspection report.Award: A,Signer: Donald Anderson
2023
Nov 30, 2023RoutinecleanA
This establishment received an A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Emailed inspection report. Reviewed monitoring maximum hot water temperature at ware washing machine, removing raw fish from ROP prior to thawing, and process of gaining approval for outdoor cooking (remodel). Link to remodel application provided via email.No County legal action will result from this inspection.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:??Contact your inspector using the phone number or email on your last inspection report to review, or??Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Award: A,Signer: Donald Anderson
Aug 8, 2023Routine1 priority1 foundation1 coreB°
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.Reviewed facility's procedures and protocols for:--Food-contact surfaces: cleaned & sanitized (i.e. mechanical dishwashers: hot water - main kitchen; chemical - bar)--Proper date marking & disposition (i.e.-chili)--Toxic substances properly identified, stored, and used (i.e-multi-purpose cleaner)--Integrated Pest Management (i.e.-approved pest control methods)Provided following MCESD handout(s) via email:--MCEHC changes (i.e.-Certified Food Protection Manager must be present during all hours of operation)"The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824."No County legal action will result from this inspection.Emailed inspection report.Award: Not Participating,Signer: Jon Cowan
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Visible residue found on manual can opener blade and adjacent surfaces at its holster. Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize can opener and adjacent holster area. ------------- PIC had food employee began cleaning can opener area at time of inspection. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. TCS foods (i.e. - raw marinated beef, raw fish filets, etc,,,) found in low boy refrigeration unit below grill found at internal temperatures of 47*F - 50*F. Per unit's readable thermometer, ambient temperature at 50*F. Per PIC, foods moved to unit from walk-in cooler within the last 90 minutes for lunch rush. Cold holding of TCS foods must be held at 41*F or below. ----------- Foods removed from unit and placed in walk-in cooler for rapid chill. Do not use unit to house TCS foods until unit can maintain TCS foods at an internal temperature of 41*F or below. Per PIC, work order for unit has been established. Correct By: Corrected At Time Of Inspection
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Interior surfaces of walk-in cooler (i.e.-main kitchen and bar) have residue build up on fan grates, shelving, wall surfaces, and/or beverage lines. Clean surfaces at a frequency to prevent build up. Correct By: Correct Prior To Next Routine Inspection
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →