INSPECTION REPORT Health Protection BCUD-ABCTGT

PREMISES NAME Wings Tap And Grill		Tel: (604) 596-2244 Fax:
PREMISES ADDRESS 7124 King George Blvd Surrey, BC V3W 5A3		INSPECTION DATE June 28, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 29, 2016
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 4

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: Raw proteins are not getting probed or timed as a safety check for cooking. Staff on site at time of inspection were using a large analog wall clock to approximate 4min cooking time, and were unaware of probe requirements set out in corporate food safety plans. Corrective Action(s): All cooking staff MUST be supplied with an accurate probe thermometer. Raw proteins such as wings, burgers, and chicken breast are to be checked for an internal temperature of 165F. A timer must be acquired as per your food safety plans. Numerous timers are to be available for multiple items getting simultaneously cooked Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Numerous hazardous products found above 4C: - stir fry sauce at edge of grill ~30C (your corporate food safety plan states this is to be a refrigerated item) - all inserts on grill line ranged from 7C to 11C Corrective Action(s): Stir fry sauce discarded at time of inspection. Especially during summer months, inserts are to be covered with indiviual lids. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice maker in very poor sanitary condition. Heavy layer of mould and algae growth observed in upper portion of machine where ice forms. Algae also observed on plastic flap in bottom portion of machine. Corrective Action(s): To occur tonight: 1) turn off machine and drain out ice and water 2) remove all removable parts (covers, flaps, etc) 3) wash both upper and lower portions of machine with warm soapy water. You will require a small brush to get into hard to reach crevices 4) rinse out dirty, soapy water 5) spray your food grade sanitizer (quats OK) throughout the water and ice contact surfaces 6) allow to air dry 7) turn on machine, discard first few batches of ice Note: it is likely your air filter is machine is clogged up due to heavy dust presence in machine. Have this cleaned/replaced Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At time of inspection, malfunctioning dishwasher was being used to wash and sanitize dishes Corrective Action(s): Dishwasher technician came on site at time of inspection and repaired machine. Sanitizer checked at 50ppm chlorine -> rewash all dishes from lunch and prep Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back room with hot water tank requires thorough cleaning and organizing. Back door (gate) has a gap along side to be filled Corrective Action(s): Deadline 1 week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Dishwasher measured 0ppm chlorine sanitizer at start of inspection. Records on site were made up of false readings Corrective Action(s): Records are used to monitor your own equipment and food safety. Without accurate use, they provide no benefit to you. Further findings such as this will result in progressive enforcement through our office. Staff are to be retrained in checking values, using records and why they are significant to the daily operation of a restaurant. Violation Score: 9

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

Comments

Hand sinks all supplied with liquid soap, paper towels Coolers maintaining 4C or less See above note regarding prep cooler inserts Freezers functional Hot held soups, gravy >60C After repair, dishwasher reached 50ppm chlorine residual Iodine glass washer measured approx. 12.5ppm sanitizer at cold rinse Quat sanitizers tested at rag buckets and spray bottles 200ppm General sanitation satisfactory. Some evidence of rodents in dry goods area. Please see above violation. 3rd party pest control in place. Follow their report instructions Note: as discussed with kitchen manager on site, staff must be trained in proper cooking, cleaning, and monitoring procedures. Bluffed logs are a serious concern.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-ABCTGT
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: All oils checked are trans fat free
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