INSPECTION REPORT Health Protection 239433

PREMISES NAME Wings Pub & Grill		Tel: (604) 525-7414 Fax: (604) 525-5006
PREMISES ADDRESS 6879 Kingsway Burnaby, BC V5E 1E4		INSPECTION DATE May 16, 2019	TIME SPENT 2.5 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sauce stored in the left preparation cooler beside the oven observed to be stacked above insert line and uncovered by cooler's lid. Aioli sauce probed at 8 deg. C. Operator indicated that readings they took approximately 15 min ago was 42 deg. F before they added ice in. Also indicated that some sauce are perishables and require refigeration. Correction: Ensure the metal pans are inserted into the cooler properly and move some sauce containers to another cooler to avoid overcramming, to lower the sauce to insert line level . Keep the top preparation cooler covered when not in use. Ensure the sauce is kept below 4 deg. C to prevent bacterial growth. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Bowls for mixing salads observed in preparation cooler beside dishwasher. Bowls are placed above the chopped tomatoes, shredded cheese and other food items at the top compartment of preparation cooler (uncovered). Bowls are stacking on top of food directly and is above insert line. Tongs and salad pieces observed in bowl, bowls appear to be used dishwares. Half eaten plate of salad observed in bottom compartment. Staff indicated that the plate was leftovers from a staff's meal. Salad in plastic container for serving to customers observed underneath the plate. 2. Double stacking observed in outside freezer, bottom of container observed to be in direct contact with frozen food items. Correction: 1. Ensure food items in preparation cooler are covered to prevent contamination. Avoid stacking dishwares on top of food items. Used dishes needs to be cleaned and sanitized or put with dirty dishwares, not stored in the cooler. Employees meal needs to be kept separate from food items intended for public consumption. 2. Cover up food items in freezer, do not stack the containers so the bottom is in contact with the food items to prevent contamination. Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Left side of back door observed to have an opening gap between door and floor. Right side of door have door sweep installed but is not self closing. Correction: Install a door sweep to the left door to prevent pest entry, the back door should be self closing to prevent opening of doors continuously for pest entries into premise. Date To Be Corrected By: 2019/05/23 Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up observed underneath stove area and on side of cooking equipment. Correction: Clean and sanitize the area, maintain sanitary condition. Deep cleaning required underneath the cooking equipment (e.g. stove) Date To Be Corrected By: 2019/05/23 Corrective Action(s):

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

Comments

This inspection done by an EHO student. Comments: Kitchen area: -Beer storage walk-in cooler ambient air temperature at 4 deg. C -Walk-in cooler across from beer storage cooler, ambient air temperature at 4 deg. C -Preparation cooler beside the oven at 4 deg. C (ambient air) -Preparation cooler across from exhaust hood at 4 deg. C (ambient air temperature). Lettuce and onion water probed at 3 deg. C and 4 deg. C, respectively, at cooler's insert -Preparation cooler beside the washroom at 4 deg. C (ambient air) -Walk-in freezer (outside backdoor) at -18 deg. C (ambient air) -Gravy hot held at 65 deg. C, soup hot held at 68 deg. C -Ice machine well maintained -Exhaust hood in sanitary condition -Bulk goods in pest proof container with scoop stored at top not in contact with bulk goods. -Lights at ceiling are shielded -Thermometer available in cooler units -Quats spray bottle labelled as sanitizer and measured at 200 ppm, Quats dispenser measured at 200 ppm -Low temperature dishwasher measured above 50 ppm Chlorine at plate level -Handwash station equipped with handsoap, paper towel and hot/cold water. -Backdoor closed with screen mesh installed Bar area: -Glasswasher iodine sanitizer at 12.5 ppm -Handwash station equipped with handsoap, papertowel and hot/cold water -4 door bar cooler at 2 deg. C (ambient air) -(Other alcohol sale area): beverage cooler (2 door) at 4 deg. C, (4 door) at 4 deg. C and (1 door) at 4 deg. C ambient air temperature. -Permit posted in conspicuous location General: -No sign of pest activities observed at time of inspection -Pest records by Premier Pest Control up-to-date, service every 2 weeks. -FoodSafe certificate available on site -Food Safety Plan and Sanitation plan available on site -Handwash station in washroom equipped with handsoap, paper towel and hot/cold water. Note: -Operator indicated Reach-in freezer not operational at time of inspection, all food items were moved to outside freezer. -New reach-in freezer and preparation cooler beside oven is arriving Tuesday to replace the old ones.