INSPECTION REPORT Health Protection JCHW-B2XPUP

PREMISES NAME Wild Wing		Tel: (778) 321-7262 Fax:
PREMISES ADDRESS 115 - 7322 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE July 23, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jatinder Saini		NEXT INSPECTION DATE July 27, 2018
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: High (≥30) Total Score = 40

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Knife used the previous night was stored in an insert with grease and other visible food debris. Corrective Action(s): Ensure all equipment and utensils are washed and sanitized at the end of the night. Knife was washed and sanitized at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station in bar and next to dishwasher did not have any single use paper towels and handwash station by prep cooler hot water tap does not work - no hot water is dispensed. Corrective Action(s): Handwash stations must be supplied with hot and cold running water, liquid hand soap, and single use paper towels. Paper towels were refilled in the handwash station by the dishwasher and in the bar area. Staff will use the handwash station by the dishwasher while hot water tap is being repaired. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member observed using single glove to touch arm and did not change glove before returning to handling food. Corrective Action(s): Single use gloves must be changed when they become potentially contaminated to prevent any cross contamination. Glove was discarded. Review with staff proper hand hygiene. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris was found accumulating along the door seals of the prep cooler and back of prep cooler. Grease accumulation was also observed on the vent hood. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times to prevent potential pest attraction. Correction date: July 27, 2018 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Handwash station by the prep cooler hot water tap does not work. 2) Light shield over the prep area is missing. Corrective Action(s): 1) Service tap and ensure handwash stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. While tap is waiting to be service, staff may use the handwash station by the dishwasher. Correction date: July 27, 2018 2) Replace the light shield to prevent potential broken glass contamination of foods. Correction date: 1 month Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer spray bottles in the kitchen did not have any labels. Labels have worn off. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental misuse or mixing of chemicals. Once labels fall off or wear off, they must be relabelled. Spray bottles were labelled at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 2C. -Walk-in freezer was at -10C. -Prep cooler was at 4C (top and bottom). -Kitchen bar cooler was at 4C. -Bar cooler (dairy) was at 4C. -Upright freezer was at -17C. -Ice cream freezer was at -31C -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for sanitizing). -Bar glass washer had a final rinse of 50ppm chlorine on the cup surface (minimum 50ppm required for proper sanitizing). -Quats sanitizer spray bottles in kitchen and bar were at 200ppm. -Ice machine was clean and sanitary. Ice scoop stored in a sanitary manner. -General food storage practice good at the time of inspection. Foods stored off the floor, covered, and protected from potential contamination. -No signs of pests noted at the time of inspection. -FoodSafe Level 1 valid until 2022 for kitchen staff member on-site at the time of inspection. -Please contact the inspector if you have any questions or concerns.