INSPECTION REPORT Health Protection ECAO-BQGUP3

PREMISES NAME Wings Pub & Grill		Tel: (604) 525-7414 Fax: (604) 525-5006
PREMISES ADDRESS 6879 Kingsway Burnaby, BC V5E 1E4		INSPECTION DATE June 11, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ray Galang		NEXT INSPECTION DATE 4 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Some rodent droppings observed (see code 306) Corrective Action(s): Monitor, clean and disinfect daily ECOLAB pest control comes in bi-weekly as per operator (live traps observed throughtout) Operator to email me the last work report for the update -continue their services Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some old droppings observed next to the hot water tank, under the dishwasher and storage room next to public washroom Corrective Action(s): Clean and disinfect daily Violation Score: 3

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

Comments

COVID-19 Safety Plan posted -workers mandatory for masks, -temperature checks -posted COVID-19 signs at the front door regarding signs & symptoms of illness -Tables and booths demarkated which to use to maintain 2m physical distancing -No more then 6 people in each party NOTE: As of the Provincial Order today restaurants can have >50% seating capacity as long as 2m physical distancing can be maintained between parties. The 2m physical distancing for dining may be bypassed if barriers are installed (such as plexiglass) between tables (head to toe when seated) -operator shown link for the Order effective June 10, 2020 Temperature Controls: -beer walk-in cooler 2 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 4 deg C -gravy 68 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 or single use Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation pass Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access