INSPECTION REPORT Health Protection JCHW-BQES3H

PREMISES NAME Wild Wing		Tel: (778) 321-7262 Fax:
PREMISES ADDRESS 115 - 7322 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE June 9, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jatinder Saini		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen handwash station hot water was turned off by the prep cooler. Staff member stated they do not use the handwash station and use the handwash station on the opposite side of the wall. This is a repeat violation. 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. Hot water was turned on at the time of inspection. Future repeat violation will result in the issuance of a violation ticket. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): After moving garbage bin with her hands, staff member did not wash hands prior to handling a fryer basket. Corrective Action(s): Staff must adhere to good hand hygiene practices at all times to prevent potential cross contamination. Staff member washed her hands proper at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Neither of the staff in the facility had their FOODSAFE Level 1 or equivalent training. Corrective Action(s): While in operator at least one staff member must have FOODSAFE Level 1 or equivalent training. Staff must either successfully complete FOODSAFE Level 1 or equivalent training or staff must be scheduled accordingly Violation Score: 1

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). -Bar cooler was at 4C. -Temperatures are checked and recorded daily. -High temperature dishwasher had a final rinse of 83C on the dish surface (minimum 71C required for proper sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine on the dish surface (minimum of 12.5ppm required for proper sanitizing). -Quats sanitizer spray bottles labelled and tested at 200ppm. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and equipped with hot and cold running water, liquid hand soap, and single use paper towels. -Please contact the inspector if you have any questions or concerns. -Signature not required at this time due to the COVID-19 Pandemic. COVID-19 Precautions: -COVID-19 safety plan needs to be posted online (if applicable) and at the facility -Customers are seated at alternating booths to allow for 2m physical separation. -Customers are offered hand sanitizer upon entry. -Facility has less than 50% capacity. -Contact information for each party is tracked.