INSPECTION REPORT Health Protection 252217

PREMISES NAME Wild Wing		Tel: (778) 321-7262 Fax:
PREMISES ADDRESS 115 - 7322 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE May 25, 2021	TIME SPENT 1.5 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 = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observation: dip sauces prepared in small containers observed in small domestic cooler. Sauces include potentially hazardous foods such as sour cream. Cooler measured at 11C. Thermometer inside cooler is not functioning. Sauces were prepared half-hour ago. Health rationale: Potentially hazardous foods stored above 4C are at risk of exponential microbial growth and/or toxin production which can cause foodborne illness. Corrective action: All sauces were removed from the small cooler and placed into the walk-in cooler (which is able to maintain 4C or lower). Operator mentioned they will purchase a new, functioning thermometer and ensure temperature reaches 4C or lower before storing any potentially hazardous foods inside that cooler. Corrective Action(s): Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observation: Ice machine observed with build up of black mold. Ice is used for cooling cut vegetables (direct contact with ready-to-eat foods). Health rationale: Ice can become potentially contaminated if the ice machine is not kept in a sanitary condition. The mold could be transferred to ice and then to food and can cause foodborne illness. Corrective action: Operator began removing and discarding ice in the ice machine during time of inspection. Operator mentioned they will purchase ice until the ice machine is clean. Ensure ice machine is cleaned and sanitized often as per manufacturer label to prevent potential contamination to ice. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observation: Small domestic cooler measured at 11C with probe thermometer. Cooler is not adjusted during inspection and not able to maintain 4C or lower. Health rationale: Cold storage equipment must be able to maintain 4C or lower to store potentially hazardous foods. Foods stored above 4C can cause foodborne illness. Corrective action: Set temperature on sauce cooler to 4C or lower and/or service small sauce cooler to ensure it can maintain 4C or lower. Ensure all coolers have functioning thermometers and that temperatures are checked as per food safety plan. Date to be corrected by: 2 months Corrective Action(s):

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

Comments

Observed during inspection: 1) Temperatures: -Walk-in cooler at 2C -Walk-in freezer at -18C -Ice cream freezer at -18C -Stand-up freezer at -18C -Bar cooler at 4C -Sandwich cooler at 0C (top and bottom) -Temperature logs are maintained. NOTE: Ensure all coolers are able to maintain 4C or lower for proper cooling. 2) Sanitation: -All handsinks equipped with soap, paper towel, hot and cold water. -Chemical dishwasher had final rinse of 50ppm chlorine on dish surface. -All sanitizer bottles measured at 200ppm QUATS solution. -Bar glass washer not in use right now (no dine-in). -General sanitation okay. -No signs of pests during time of inspection. 3) Admin: -Foodsafe Level 1 trained employee on premises during time of inspection. -Operating permit visible.