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Wings Tap and Grill (Abbotsford)

1965 Sumas Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Wings Tap and Grill (Abbotsford) has been inspected 25 times by Fraser Health Authority since September 29, 2017. The most recent inspection, on September 23, 2026, recorded 1 infraction.

13 of 25 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 6 separate inspections, most recently on September 23, 2026. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 5 separate inspections, most recently on April 27, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on May 8, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on July 15, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on December 3, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

25 inspections

  1. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): The internal temperature of a container of gravy in the hot holding unit was 16C. Staff stated that the gravy was placed in the hot holding unit less than 30 minutes ago.
      • Corrective Action(s): Staff was immediately instructed to reheat food items stored in hot holding unit on the stove. Ensure that food is reheated to 74C prior to being placed in the hot holding unit. Ensure that the hot holding unit maintains food temperatures at 60C or above during hot holding.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding probed food temperature at 52 degree C
      • Corrective Action(s): Ensure all hot held food is kept at or above 60 degree C.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food premise require cleaning.
      • Corrective Action(s): Thoroughly clean all hard to reach areas, cooler walls, ceiling, kitchen cleaning and dish pit walls.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Sour cream probed at 6.9C and raw fish probed at 4.3C.
      • Corrective Action(s): Correction: Move all PHF to a working cooler that can maintain less than 4C. Items can be placed on ice temporarily if used quickly.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Gravy in hot holding probed at 49.0C out for more than 2 hrs.
      • Corrective Action(s): Correction: Staff discarded gravy and made more. Ensure PHFs in hot holding units are above 60C as to prevent pathogen growth.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation:
      • 1) Chemical dishwasher achieving 10ppm at plates surface.
      • 2) QUATS solution measured below 200ppm.
      • Corrective Action(s): Correction:
      • 1) Ensure chemical dishwasher achieves at least 50ppm cl at plates surface.
      • 2) Operator replaced QUATS solution measured during inspection at approximately 200ppm. Inconsistent concentration noted.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Water pitcher observed in hand sink.
      • Corrective Action(s): Correction: Remove pitcher from hand sink. Ensure hand sinks are used only for washing hands.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Spices by prep cooler observed without lid.
      • Corrective Action(s): Correction: Cover spices to prevent contamination.
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Observation: Walk-in freezer at -8.0C containing PHFs.
      • Corrective Action(s): Correction: Ensure PHFs stored in freezers are below -18.0C.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observation: Walk-in coolers floor is quite dirty.
      • Corrective Action(s): Correction: Clean floor thoroughly.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observation:
      • 1) During dishwasher cycle no detergent was observed to be not pumped in.
      • 2) Prep cooler unable to maintain 4C and below. Ambient temp measured at 9.0C.
      • Corrective Action(s): Correction:
      • 1) Operator switch container. Detergent was observed coming out of the hose.
      • 2) Operator to call repair tech to fix cooler.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed black dust/build-up on the ceilings and walls near food prep areas.
      • Corrective Action(s): Ensure to keep walls and ceilings clean to prevent contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed black dust/build-up on ceilings and walls inside kitchen/food preparation areas.
      • Corrective Action(s): Ensure walls and ceilings are maintained in a sanitary condition.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed glasswasher in the bar area sanitizing at 0ppm chlorine.
      • Corrective Action(s): Ensure that glasswasher is sanitizing with 50ppm chlorine as per the regulation. As a temporary measure glassware are washed and sanitized in the main kitchen low temp dishwasher.
      • Correct by: Immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed black dust on the ceilings and walls near food prep area.
      • And, food was stored on the floor in both walk-in freezer and cooler.
      • Corrective Action(s): Ensure to keep the food off the floor at minimum 6 inches. Corrected during inspection.
      • Ensure to keep the ceilings and walls clean to prevent food contamination.
      • Correct by: April 29, 2022
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed black dust on the ceilings and walls inside kitchen area.
      • Corrective Action(s): Ensure to properly clean and sanitize the walls/ceilings in a sanitary method.
      • Correct by: April 29, 2022
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed glasswasher not working properly.
      • Corrective Action(s): Ensure to keep the glasswasher in a good working order and sanitizing with minimum 50ppm chlorine.
      • Correct by April 29, 2022
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff not changing gloves inbetween different tasks.
      • Corrective Action(s): Ensure to change gloves frequently in different tasks and regularly wash hands.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed cuttings boards to be worn out, and discoloured.
      • Corrective Action(s): Ensure cutting boards are resurfaced, or replaced to allow for adequate cleaning and sanitizing surfaces.
      • Correct by: August 11, 2021
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed QUATs surface sanitizer registering at 100ppm.
      • Corrective Action(s): Ensure that the QUATs surface sanitizer is at 200ppm concentration and verify using test strips.
      • Solution changed and now registering at 200ppm.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed front hand washing sink blocked with cardboard boxes.
      • Corrective Action(s): Ensure hand washing sinks are readily accessible for use and adequately supplied.
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Observed walk-in freezer to be measuring above -18C at -5 ambient air temperatures.
      • Corrective Action(s): Ensure walk-in freezer is at or below -18C to maintain food frozen. Technican has been called by operator to service unit.
      • Violation Score: 1
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Observed staff personal items stored at front kitchen area and office station near food supplies.
      • Corrective Action(s): Ensure staff personal and office items are stored in designated areas away from food preparation areas.
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink at the entrance to the kitchen was lacking paper towels.
      • Corrective Action(s): Provide constant supply of soap and paper towels at the hand sinks.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Some food items in the walk-in freezer was on the floor. Some more deliveries came in and they were place in the walk-in cooler floor.
      • Corrective Action(s): Ensure staff puts away all deliveries and stored them off the floor.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand sink at the far end near the dishwashing and servery area was not working properly. Pipe was leaking so hand sink was blocked.
      • Corrective Action(s): A work order has been placed. Plumber will be servicing this hand sink this week. Ensure this hand sink is in good working order.
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding for gravy, au jus and soup was at 41 deg C.
      • Corrective Action(s): Discard soup and gravy. Re-heat au jus to 74 de C or boiling.
      • Violation Score: 3
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health permit was not posted. Wall was painted and wall paper added.
      • Corrective Action(s): Ensure to post health permit in plain public view.
      • Violation Score: 5
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rolling racks for the chicken wings did not have cover.
      • Corrective Action(s): Provide cover for the rolling racks where chicken wings are stored in the walk-in cooler.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Vent hole in the back area facing the hot water tank.
      • Corrective Action(s): Provide a mesh cover for this hole to prevent entry of pests.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer spray bottles were not labelled.
      • Corrective Action(s): Provide labels for any chemicals used in the premises (Sanitizer, cleaners, windex, etc.).
      • Violation Score: 1
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glass ware washer had 0 chlorine residual. New container of sanitizer in place but it may be mechanical.
      • Corrective Action(s): Wash glasses in the main dishwasher in the kitchen. Do not use this equipment until working properly.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink in the back kitchen close to the dishwashing area was lacking paper towels.
      • Corrective Action(s): Provide paper towels at the hand sink immediately.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: New glass ware washer installed a few months ago. However, there was no sanitizer at the glass surface.
      • Corrective Action(s): Technicial has been called in to service this equipment.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light in the staff room change/washroom area was not working.
      • Corrective Action(s): Replace burnt out light bulbs or ballast to ensure there is adequate lighting in this area.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Back area has a lot of empty cans and bottles.
      • Corrective Action(s): Ensure to remove all recyclables in the premises to avoid storage of unneccesary items in the premises.
      • Violation Score: 1
  21. Follow-Up Inspection

    0 infractions

  22. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold holding unit (for sauces) was at 11-14 deg C.
      • Corrective Action(s): All food items in this unit must be discarded. Do not store any potentialy hazardous until it is repaired (4 deg C or less).
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot holding unit is not working properly (not maintaining hot holding temp. at or above 60 deg C).
      • Appy line cooler not maintainig 4 deg C or below.
      • Corrective Action(s): All soups and gravies to be stored in cooler and re-heated on the stove rapidly (rolling boil) per order. Replace this hot holding unit with one that is in good working order (can maintain hot holding temp.).
      • Repair apply line cooler so that it maintains 4 deg C or colder. DO NOT store potentially hazardous foods until this is fixed.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Area beside the glass ware washer in the bar area was left unrepaired.
      • Corrective Action(s): Repair the bar bucket area. All rotten wood to be replaced and sealed properly so proper disposal of left over drinks can be done in sanitary manner.
      • Violation Score: 5
  23. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen area floor and underneath equipment and inside cooler have debris accumulation. Change rooms/washrooms require tidying up.
      • Corrective Action(s): Clean back area thoroughly.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler (where sauces are stored) was not working.
      • Corrective Action(s): This unit is scheduled to b serviced. Do not store PHFs until maintaining at or below 4 deg C.
      • Violation Score: 3
  24. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher has a lot of foam residual at the end of the wash cycle. Light on the hot holding unit kept turning on and off during inspection. Ensure that this hot holding unit is working properly to maintain hot holding temp.
      • Corrective Action(s): Service dishwasher to ensure that there is proper rinsing and sanitizing taking place. Service or replace hot holdindg unit.
      • Violation Score: 9
  25. Follow-Up Inspection

    0 infractions

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