INSPECTION REPORT Health Protection RLAM-BJU45W

PREMISES NAME Wild Wing Grill		Tel: (604) 291-0626 Fax: (604) 291-2213
PREMISES ADDRESS 6501 Sprott St Burnaby, BC V5B 3B8		INSPECTION DATE December 13, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gerry Brandon		NEXT INSPECTION DATE 3 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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher measured 0ppm chlorine for serveral rinse cycles. Dishwasher was re-primed at time of inspection and maintains 100ppm chlorine. Corrective Action(s): Re-wash the dishes that were just run through the dishwasher. Ensure all dishes and equipment run through the dishwasher with adequate sanitizer. Date to be corrected: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease buildup on the sides and underneath the deep fryers. Corrective Action(s): Clean areas with grease build up. Date to be corrected: 1 week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk in cooler floor has warped upwards and impedes the opening of the walk in freezer door. All surfaces must be smooth, durable, and in a cleanable condition. Corrective Action(s): Fix walk in cooler floor to maintain a smooth, durable, and cleanable condition.. Date to be corrected: 1 week Violation Score: 3

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

Comments

-Routine Inspection -Handwash stations contain hot water, liquid soap, and paper towel -Coolers measured 4C or less: 2 walk in, 3 under counter, 2 drink coolers, display cooler -Freezers measured -13 to -15C: walk in freezer -15C, ice cream freezer -13C -Temperature records are available -Dishwasher maintained 100ppm chlorine after priming. -Hot holding measured above 60C: gravy and pizza -Quat spray bottles measured 200ppm. Ensure these are checked to maintain a 200 to 400ppm concentration. -Foods are covered and protected from contamination -Vegetable cooler is separate from meat cooler -Insert lids are kept closed when not in use. -Foods stored at least 6 inches off the floor -No signs of pest during inspection -Ice machine in a clean condition at time of inspection