INSPECTION REPORT Health Protection JCHW-AVQR8X

PREMISES NAME Wild Wing		Tel: (778) 321-7262 Fax:
PREMISES ADDRESS 115 - 7322 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE February 6, 2018	TIME SPENT 1 hour
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop in the bar area was stored in the ice with the handle contacting the ice. Corrective Action(s): Ensure scoop is stored in a sanitary manner to prevent potential contamination of ice. Scoop was placed in the designated located 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 3C. -Walk-in freezer was at -10C. -Prep cooler was at 4C (top and bottom). -Kitchen bar cooler was at 4C. -Bar cooler was at 4C (milk). -Upright freezer was at -18C. -Chest freezer was at -26C. -No hot holding at the time of inspection. -High temperature dishwasher had a final rinse temperature of 75C on the dish surface (minimum 71C required for proper sanitizing). -Bar glasswasher had a final rinse of 50ppm to 100ppm chlorine (minimum 50ppm required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. *Kitchen Quats sanitizer spray were greater than 400ppm. Ensure Quats sanitizers are maintained between 200ppm to 400ppm - concentrations in excess of 400ppm may be toxic. Sanitizers were diluted to 200ppm to 400ppm at the time of inspection. -Foods properly stored off the floor and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. *Missing light shield in the kitchen is in the process of being replaced. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AVQR8X
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Facility does not use margarine. Oil is trans fat free. Other foods meet the trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment