Wings Food Drink Sports
1-2484 Main St West Kelowna BC V4T 1P7 · Restaurant - Food Service
2 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): One of the prep coolers cold holding sauces was measured at 16C. Observed that the unit was not on. Staff may have unplugged the unit accidently during a deep clean from the day before. Temperatures logs had not been recorded. Unsure how long cooler had been unplugged. Staff were directed to discard all food items inside the cooler.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Gravy was measured to be at 20C in the hot holder. Staff was directed to reheat the food to 74C before being placed in the hot holder.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sink and surface ECOLAB sanitizer was not at an adequate concentration. Refilled and retested new solution for sanitizer buckets. Low temp dishwasher, chlorine final rinse: 50ppm, in compliance.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink leading to the kitchen does not have hot water. All hand sinks must have hot and hold running water, liquid soap, and paper towels for drying hands.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ecolab sink and surface sanitizer strips are to be obtained.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Flies were observed in the pack area leading to the back doorway. Flies were also observed on multiple fly stripes. Stripes are to be replaced with new fly strips. Remove any garbage and cans routinely. Keep the back area clean to prevent attracting pests like flies into the area.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Bar hands ink did not have soap or paper towel. Hand sink leading to the kitchen does not have hot water. All hand sinks are to have hot and hold running water, liquid soap, and paper towels for drying hands.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.1 Does the facility have proper monitoring supplies?