INSPECTION REPORT Health Protection KLIU-CJHVSP

PREMISES NAME Wild Wing Grill		Tel: (604) 291-0626 Fax: (604) 291-2213
PREMISES ADDRESS 6501 Sprott St Burnaby, BC V5B 3B8		INSPECTION DATE September 22, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gerry Brandon		NEXT INSPECTION DATE September 23, 2022
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 = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): All previously washed equipment and utensils from today have not been adequately sanitized. Corrective Action(s): All equipment and utensils from today must be manually sanitized in the 2 compartment sink. Discussed with staff on site: > Items must be FULLY SUBMERGED in sanitizer solution for at least 2 minutes, then air dry. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in, but not limited to the following areas: > Cook line --> food debris under the prep coolers, steam table, and cooking equipment. > Vent hood --> oil accumulation on the section of the vent hood directly above the deep fryers. > Walk-in cooler 2 --> ice build up on the floor just outside of the walk-in freezer door. > Undercounter stainless steel storage shelves --> food debris Corrective Action(s): Remove all food debris and oil accuulation. Clean and sanitize above mentioned areas as per your sanitation plan. Date to be corrected by: 1 week. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwasher unable to dispense chlorine for sanitizing. Corrective Action(s): Service the dishwasher immediately. Low temperature dishwasher must be capable of dispensing 50-100ppm chlorine for sanitizing equipment and utensils. > Until the dishwasher is serviced, the facility must manually sanitize all equipment and utensils using 200-400ppm QUATS sanitizer in the 2 compartment sink. Follow the directions on the label for accurate dilution. > Add 26.7-53.4mL of undiluted QUATS sanitizer into 10L of water. Date to be completed by: September 23, 2022. Violation Score: 9

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

Comments

Routine Temperature controls: > Walk-in cooler 1: 3C > Walk-in cooler 2: 2C > Walk-in freezer: -19C > 2 door beverage cooler: 5C (non-PHFs only) > Prep cooler with drawers: 2C > Undercounter freezer: -14C > Prep cooler: 3C > Display cooler: 4C > No hot holding at time of inspection. General: > Handsinks supplied with hot+cold water, liquid soap and paper towels. > 200ppm QUATS sanitizer available for food contact surfaces. > No signs of pests at time of inspection. > Ice machine and ice well kept in sanitary condition. Scoop stored outside of the machine in an insert. > Good overall food storage practices. Items are covered and stored off the floor. > Health permit posted. Note: flooring in walk-in cooler 2 just outside of the walk-in freezer is significantly rusted where the floor is no longer smooth and easily cleanable. Please consider refinishing this section of the floor in the walk-in cooler to facilitate with cleaning.