INSPECTION REPORT Health Protection JMAA-B4XT4T

PREMISES NAME Wings Tap And Grill		Tel: (604) 596-2244 Fax:
PREMISES ADDRESS 7124 King George Blvd Surrey, BC V3W 5A3		INSPECTION DATE September 25, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 01, 2018
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: Live mouse observed in mechanical trap in dishpit area. Corrective Action(s): Contact professional pest control company. Remove the mouse and reset all traps. Ensure that facility styas in sanitary condition and continue to monitor for any holes or entranceways. Date to be corrected by: Sep 28, 2018 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There is visible accumulation of debris, including dropped chicken pieces, on the floor in the following areas: - Area underneath cook line - Area underneath cooling wells - Flooring underneath tables and shelving at the front of the kitchen Corrective Action(s): Remove the debris at the end of the day. Stick to your sanitation plan and ensure that the kitchen is routinely cleaned at the end of the day, including underneath equipment and cook lines. Date to be corrected by: End of day today Violation Score: 3

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

Comments

Routine inspection conducted. Issues from previous inspections, including cooling wells, temperature-abuse of sauces, were not observed during this routine inspection. The following observations were made: A. KITCHEN 1. Temperatures - All temperatures meet health requirements - Walk-in cooler (x2) at 4C or less - Stand-up stainless steel freezers at -18C or below - Prep cooler line at approximately 2C throughout (bottom) and 3-4C (top) - excellent - Undercounter freezer at -18C - Temperature logs are maintained and up-to-date 2. Hygiene and Sanitizing - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in kitchen and employee restroom - Sanitizing pails present at 200 ppm quaternary ammonium compound (quats) - Ladles, cutting boards, knives / magnetic knife holder, utensils, plates are generally kept in good sanitary condition - Low-temperature dishwasher sanitizes at a final rinse chlorine residual of 100 ppm - excellent - Ice machine in good sanitary condition. Ice scoop stored inside holder affixed to the exterior of the unit 3. Storage - Food items are stored at least 6" off floor - Raw chicken in walk-in cooler stored in tight-fitting Rubbermaid containers - Ingredients are dated and signed by employee - Produce is stored separately from raw chicken meat - All food items are covered with lids or saran wrap 4. Pest management - Professional pest control company conducts routine audits. Contact the pest control company to arrange for traps to be reset - Screen door at back of establishment is secure - Receiving area at back of establishment is free of clutter and well organized 5. Administrative - Kitchen lead has FoodSafe 1 - Permit posted and up-to-date B. BAR - Bar cooler at 2C - Hand wash station adequately supplied - Iodine-based low-temperature glasswasher has final rinse residual of 25 ppm iodophor - Soda fountain holsters generally maintained in good sanitary condition - Reminder: Ensure that beer tap covers are sanitized and air dried prior to placing them on at the end of the day No other concerns noted at this time. A follow-up inspection will occur to re-assess general sanitation and pest control.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B4XT4T
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: 0.15 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