INSPECTION REPORT Health Protection 238891

PREMISES NAME Wings Pub & Grill		Tel: (604) 525-7414 Fax: (604) 525-5006
PREMISES ADDRESS 6879 Kingsway Burnaby, BC V5E 1E4		INSPECTION DATE July 27, 2017	TIME SPENT 3 hours
OPERATOR (Person in Charge) Jessie Galang		NEXT INSPECTION DATE August 10, 2017
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) - salad prep cooler, internal temperature of diced tomatoes @ 11.5 deg. C, Cesar salad dressing @ 9.5 deg. C. Foods items in the prep cooler (tomatoes,, cheese, cut mixed greens, onions) were prepared last night as per manager on site. - the above Food items were discarded. Perishables (e.g. tomatoes, vegetables cuted and creamy sauces) must be stored below or at 4 deg. C. 2) Ten containers of chicken wings (cooked) in beer cooler. Internal temperatures between 7 deg. C - 8 deg. C. Three containers were cooked two days ago, seven were cooked yesterday. - containers of chicken wings were transferred to the walk in Freezer in the back. Place containers of chicken wings to the walk in vegetable cooler after 1 hour in the freezer. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): -wet wiping cloths were stored on counter in kitchen prep tables: Residual Quats on cloths @ 0 ppm. No sanitizer bucket during start of inspection. - wet wiping cloths must be in the sanitizer solution in between uses. Wet wiping cloths can be a breeding ground for bacteria and can be transferred to food contact surfaces. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash sink next to cook line was obstructed. Fish was being thawed in handwash sink. Hand wash sinks must be free from obstructions at all times and solely be used for the purpose of hand washing. Corrective Action(s): Violation Score: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): -food handlers in cook line were wiping hands on dirty rag with food residue on waist -Do not have rags hanging on the waist to clean hands. Use the hand wash sink instead to wash hands. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) noted drink cups in kitchen that food handler used for drinking water 2) food in upright freezer next to cook line not covered 3) three containers of chicken in right prep cooler 1) Do not eat or drink in kitchen. do so outside in dining area or outside. 2) / 3) ensure food is covered with saran wrap or lids to protect from contamination Corrective Action(s): Violation Score: 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -fish was being thawed in hand sink next to cook line. Temperature @ 17 deg. C -thaw foods in a sealed container under cold running water or in the cooler that is <= 4 deg. C Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Self closing door in back does not close properly, 2-3 inchs opening was noted -ensure staff completely closes the door manually. Mice are able to enter gaps that are 1/4 inch wide. Or repair self closing mechanisms to shut door tight. Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: vegetable prep cooler @ 9 deg. C beer cooler @ 6.5 deg. C to 7 deg. C in spots next the door & square wire rack. Beer cooler in the back @ 2 deg. C -repair / replace coolers noted above. Do not store any perishables in the beer cooler or vegetable prep cooler until temperatures are <= 4 deg. C, place a bar thermometer on each shelving in the beer cooler. Monitor the temperature of the beer cooler by the bar thermometer or probing of food. Do not take the thermostat reading on the top of beer cooler. Correction Date: Today Corrective Action(s): Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) exposed wood in dry storage room on the shelving rack Correction Date: 2 weeks 2) exposed cement in the beer cooler Correction Date: 2 weeks 1) paint over the exposed wood 2) repair missing floor tiles in beer cooler. Corrective Action(s):

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

Comments

Notes -low temp dishwasher @ 100 ppm chlorine -bar dishwasher @ 25 ppm Iodine -hand wash sinks contains adequate supply of hot/cold water, soap, paper towels -general sanitation is satisfactory -no obvious signs of pests noted -walk in Freezer @ -16 deg. C -vegetable walk in cooler 2 3.9 deg. -Ice machine is satisfactory -all other coolers are <= 4 deg. C except the ones noted above *place fetal alcohol sign in womens washroom