INSPECTION REPORT Health Protection JMAA-B9N2DH

PREMISES NAME Wings Tap And Grill		Tel: (604) 596-2244 Fax:
PREMISES ADDRESS 7124 King George Blvd Surrey, BC V3W 5A3		INSPECTION DATE February 22, 2019	TIME SPENT 1.5 hours
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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sauces in cooler inserts (across from the deep fryer area) were at approximately 6-7C at time of inspection. Corrective Action(s): Lids were immediately placed on the sauces with cooler inserts and temperature returned back to 4C at time of inspection. You MUST keep lids on your cooling inserts to prevent loss of cold air. Furthermore, your deep fryer on the other side is blowing hot air towards the cooling inserts. Further infractions will result in further enforcement action, including issuance of correction orders or violation tickets. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. In the front walk-in cooler, trays of chicken wings were being stacked directly on other chicken wings. This is not an acceptable practice. 2. In the back walk-in cooler, containers of chicken were placed directly on the floor. 3. Bag of flour in dry storage area is opened, but was not placed inside a food-grade bin. 4. Multiple scoops observed inside food bins in the dry storage area, as well as the corn starch bin in the kitchen. Corrective Action(s): 1. Chicken wings placed on cooling racks. DO NOT stack chicken wings on top of each other. 2. Trolley obtained to elevate containers off the floor. Food products should always be elevated at least 6" off the floor. It is not a sanitary practice to store products on the floor. 3. Scoops were placed back on the scoop attachments inside the food bin. Scoop was removed from the corn starch bin in the kitchen. Ensure that scoops are placed outside of the bins so that food handlers' hands do not contaminate dry storage products. Violation Score: 9

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

Comments

Routine inspection conducted. The following observations were made: 1. Temperatures - Walk-in cooler (front & back) at 4C or less - Bar undercounter coolers at 3C - Stand-up freezers and chest freezer all at -18C or below - Prep cooler line (right side) at 1C (bottom) and 4C (top) - Prep cooler line (left side) at 1C (bottom) and 6C (top) due to lids not being on the coolers - Temperature logs were NOT maintained up-to-date for today. You are required to check temperature logs 3x a day according to your food safety plan 2. Hygiene and Sanitizing - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in kitchen and restrooms (customer + employee) - Low-temperature dishwasher reliably dispenses 100 ppm chlorine residual at time of inspection - Oasis 146 QUATERNARY ammonium compound sanitizer dispenser releases 200 ppm. Sanitizer logs are not up-to-date. You need to test the dispenser DAILY to ensure that it is in good working order. This was reviewed with the kitchen manager and staff - Spray bottle and sanitizing pail at 200 ppm. Reminder: You should be using sanitizing pails throughout your facility, especially in areas with food handling. Cloths should always be placed inside the sanitizing pail - Ice machine is maintained in good sanitary condition, scoop is securely stored outside of the ice machine. Filters appear in good condition - Ventilation canopy is in acceptable condition, but is starting to accumulate some grease. Follow your sanitation plan and routinely degrease / sanitize the slats 3. Storage - Food bins present for all dry storage items (except for the bag in the dry storage room, which was transferred to a bin) - Chemical storage kept separate from food products 4. Pests - No signs of recent pest activity at time of inspection. Mechanical traps opened (in dishpit area and behind cook line) did not contain any rodents - Professional pest control company conducts routine audits. Last audit conducted on February 14, 2019 revealed no signs of pest activity - Continue to follow good sanitation practices to reduce the incidence of pest activity BAR AREA: (Bar not in use at time of inspection) - Hand wash sink adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Soda fountain nozzles are in good sanitary condition. Trays had some residue on them, which were removed on the request of the EHO - Iodine low-temperature glasswasher releases 12.5 ppm iodophor residual at the glass. Logs for the iodine glasswasher were up-to-date. Iodine test-kit available. *REMINDER: Your iodine bottle has been recorded by your staff has being only 30% full. Before the iodine runs out, you must replace the iodine bottle to ensure that you have a constant iodine residual* - Bar area generally in good sanitary condition - Ice for consumption is kept separate from ice for cooling soda fountain lines - Creamers are stored inside coolers - good - *Reminder that sanitizer should be present when bar is in use* The following also require your attention: - As discussed, review with all staff that each chef is to have his/her own thermometer so that temperatures can be checked (185F for baking; 165F for reheating as per your food safety plan) - Sanitizer concentration and temperature logs, dishwasher logs are expected to be up-to-date - Some sweeping and mopping is required underneath your cook line. Ensure that your facility is in good sanitary condition, even behind the cook lines A random spot-check may occur in the future.