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Wings Tap & Grill

101-5200 Anderson Way Vernon BC V1T 9V2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Wings Tap & Grill has been inspected 9 times by Interior Health Authority since August 11, 2014. The most recent inspection, on June 11, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

The last 4 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on August 19, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on December 16, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 19, 2021. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on November 27, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 November 27, 2015. For example: 15 - Are there handwashing stations available and properly supplied?

About this data

These results come from Interior 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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Monitoring

    0 infractions

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