INSPECTION REPORT Health Protection BCUD-AHARA2

PREMISES NAME Wings Tap And Grill		Tel: (604) 596-2244 Fax:
PREMISES ADDRESS 7124 King George Blvd Surrey, BC V3W 5A3		INSPECTION DATE January 4, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler closest to dish pit reading 7C Corrective Action(s): Check this machine again in 20min. Repair or service if necessary. Move product to functioning cooler if it does not come down to 4C or below in the next 20-30min Violation Score: 3

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

Comments

Hand sinks supplied with liquid soap, paper towels, hot/cold running water Walk in cooler at 4C Walk in freezer -17C Quat sanitizer tested in various rag buckets around store at 200ppm Kitchen dishwasher reached 50ppm chlorine sanitizer after rinse cycle **This machine will be exchanged next week. Same model Typo likely causing confusion in corporate Food Safety plans. Minimum cook temp for wings is 165F (74C). 185F is safer, but unknown whether this is desired for quality. Make sure large wings are checked (away from bone) to reach 74C internally minimum Hot held products on grill line at 60C or above. 2 door standing cooler 0C Prep line cooler closest to wall at 4C Bar area glass washer found iodine residual in rinse cycle. Test strips available for use. Records getting well maintained. Tricks for testing iodine with your strips - compare with tap water! Iodine rinse should have a yellow tinge. Test strip WILL change colour in water. Ensure the change your're viewing from your sanitizer water is due to iodine, not just wetness. Monitoring records on site and available for review - appear to be well maintained. Good

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-AHARA2
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: No concerns
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