Wings Tap & Grill
101-5200 Anderson Way Vernon BC V1T 9V2 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure that all coolers and hot holding units are monitored and documented in daily operations log. Ensure that proper test strips are present and document sanitizer from dispensing unit and low temp dishwasher.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Kitchen walls and floors require cleaning and organizing. Overall operations are very good however some cleaning is required.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Items in hot holding table were observed at between 44-50*C. The hot holding table had accidentally been tuned off during service and was immediately turned back on during inspection. Items in prep line cooler were observed at 8-14*C. Informed by kitchen manager that they are looking into a cover to solve issue of heat window proximity. Options were discussed in meantime to lower temperature.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Broken/missing door sweep at rear door.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Condiment cooler on cook-line across from deep fryers is satisfactory temperature in the lower section but the condiment section is above 4° C. Adjust temperature, add ice packs or trays below the condiment-sauce inserts; monitor with temperature logs whether temperatures resolved. Also, the sauces are products that require refrigeration after opening the containers, so the alternative is to portion smaller amounts of sauce, keep covered during quiet periods and use within 2 hours turnover. Contact Corporate for further advice. All other equipment temperatures are good. Temperature logs maintained.
- Is the contact information the same?
- Observation(s): New Manager-Primary Operator to be updated.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 14.3 Return air vents (HVAC) in facility including cook-line and staff washrooms are due for cleaning. 14.12 Rear receiving door sweep to be repaired or replaced to ensure a tight seal.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.12 - The premises must be protected against entry of pests.
- Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): A prep cooler was above 4C Ensure cooler is lowered to 4C and all coolers are maintained at or below 4C at all times. Cooler temps are monitored and documented daily.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Glass washer had zero sanitizer present. Ensure the primary dishwasher and glass washer are tested daily for sanitizer level. Glass washer requires a min 13ppm iodine and 100ppm chlorine in the primary dishwasher. NOTE : primary dishwasher was excellent at 100ppm and all sanitizer spray bottles has 200ppm QUATS present.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwash basin in the rear of the kitchen was not operating and was being repaired immediately. All handwash basins had soap and paper towels.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions