INSPECTION REPORT Health Protection JCHW-BX2U92

PREMISES NAME Wild Wing		Tel: (778) 321-7262 Fax:
PREMISES ADDRESS 115 - 7322 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE January 7, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jatinder Saini		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff washroom had a bar of soap. Corrective Action(s): Discontinue the practice of using bars of soap - this can lead to cross contamination. Soap was discarded at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher is leaking water. Corrective Action(s): Service dishwasher and ensure it is maintained in good working order. Technician has been contacted to service dishwasher. Violation Score: 3

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 -14C. -Prep cooler was at 4C (top and bottom). -Bar cooler was at 4C -Under counter cooler was at 2C. -Upright freezer was at -14C. -Ice cream freezer was at -24C. *Temperatures are checked and recorded daily. If temperature exceed safety limit, ensure temperature is checked at a later time or proper corrective actions are carried out. -High temperature dishwasher had been changed to a chemical dishwasher. Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine on the dish surface (minimum of 12.5ppm required for sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles labelled and tested at 200ppm. -General food storage practices good at the time of inspection. Foods stored off the floor and protected from potential contamination. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until July 13, 2025. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19: -COVID safety plan posted at the front entrance. -Facility is offering dine-in services. -Barriers installed between booths. -Physical barriers placed at the bar where physical distancing is not possible. -Contact information (first and last name and email/phone number) collected for dine-in customers. -Music was not louder than regular conversation.