INSPECTION REPORT Health Protection ECAO-B2LSSF

PREMISES NAME Wings Pub & Grill		Tel: (604) 525-7414 Fax: (604) 525-5006
PREMISES ADDRESS 6879 Kingsway Burnaby, BC V5E 1E4		INSPECTION DATE July 12, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ray Galang		NEXT INSPECTION DATE 5 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: -back exit in kitchen door wedged wide open -Mop water is being dumped in the alley Corrective Action(s): -Keep this back door shut tight unless actively shipping goods. Install a screen door flush to the door frame if you need more ventilation in the kitchen -Dump your mop water in the toilet as you have no mop sink available. Dumping mop water in the alley will attract pests Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Electric fan above dishwasher is noticeably dust laiden Corrective Action(s): Clean and disinfect regularly Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Preparation cooler next to Walk-in cooler measuring 6-8 deg C Corrective Action(s): Adjust temperatures to at or below 4 deg C Violation Score: 3

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

Comments

Temperature Controls: -beer walk-in cooler 3 deg C -main walk-in cooler 2 deg C -left line preparation cooler 4 deg C -right line preparation cooler 4 deg C -bar cooler 2 deg C -gravy 71 deg C Chemical Controls: -Low temperature washer >50ppm chlorine residual -Glasswasher >12.5ppm iodine residual -Sanitizer buckets >200ppm QUAT residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation pass In-Use Utensils: changed/dishwashed every 15minutes -do not exceed 4 hours -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Premier Pest Control comes in monthly -last work report indicates some mice activity -continue their services and follow their recommendations as well Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-B2LSSF
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: 0.25 hour Specific comments:
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