INSPECTION REPORT Health Protection JCHW-BKSRH9

PREMISES NAME Wild Wing		Tel: (778) 321-7262 Fax:
PREMISES ADDRESS 115 - 7322 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE January 13, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jatinder Saini		NEXT INSPECTION DATE January 14, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer spray bottle had a concentration of 50ppm to 100ppm. Corrective Action(s): Quats sanitizing solution must be maintained at 200ppm to properly sanitize food contact surfaces. Sanitizer spray bottle was refilled and tested at 200ppm. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handwash stations hot water was turned off. Faucet tap is broken and does not shut off the hot water properly. Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. While faucet tap is being replaced/repaired, handwashing too be carried out at the handwash station by the dishwasher. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cook line handwash station hot water line was turned off. Faucet handle is broken and does not turn the hot water off. This is a reoccurring violation. Corrective Action(s): Service or replace faucet handle to ensure hot water faucet functions properly. Correction date: Jan 14, 2020 Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -12C. -Prep cooler was at 4C (top and bottom). -Kitchen sauce cooler was at 4C. -Bar cooler (dairy) was at 1C. -Upright freezer was at -19C. -Chest freezer was at -32C. -Chicken fried to greater than 74C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine on the glass surface (minimum 12.5ppm iodine required for proper sanitizing). -Ice machine clean and well maintained. Ice scoops stored in a sanitary manner. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -FoodSafe Level 1 valid until July 14, 2024. *As part of a food safety plan, temperatures must be checked and recorded daily. Temperature records must be accessible for review during health inspections. -Please contact the inspector if you have any questions or concerns.