INSPECTION REPORT Health Protection JELR-CJAUCW

PREMISES NAME Wood N Frog Coffee Company		Tel: (604) 434-3330 Fax: (604) 639-0750
PREMISES ADDRESS 5694 12th Ave Delta, BC V4L 1C4		INSPECTION DATE September 15, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) William Mitchell		NEXT INSPECTION DATE 4 Months
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: A few mouse droppings noted at back of mop cupboard. No other evidence of pests. Food is in pest proof containers. Corrective Action(s): Clean and monitor for pests to determine if they are getting into premises. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Corrective Action(s): Clean floor under equipment, floor at back of mop cupboard, and under clean up sinks (by floor wall junctions). Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden board at west (bakery) side of kitchen is worn. Corrective Action(s): Refinish or replace wooden board so that all surfaces are smooth, impervious to moisture, and easy to clean. Violation Score: 3

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

Comments

Large cooler and 5 other coolers - all are at 4 C/40 F or colder - good. Temperature records are being kept - good. No menu items with raw eggs. No hot holding observed during inspection. Update your food safety plan as discussed and keep on site. Submit to Fraser Health for review. Food in coolers is labelled and dated - good. Hand washing station has hot/cold water, liquid soap, and paper towels in dispensers. Wooden board cannot be cleaned - see above. Quats sanitizer measured at about 200ppm and is in a labelled spray bottle - good. Use sanitizer every 4 hours on food contact surfaces that are used continuously throughout day (include this in your sanitation plan). Bleach (chlorine) sanitizer is also used on surfaces at the end of the day. Commercial dishwasher has a final sanitizing rinse of 82C/180F as shown on the gauge and 71C/160F measured inside of the machine - good. Operator on site has a valid equivalent to Food Safe certificate. Pest control - see above. Premises is being routinely cleaned/ no grease noted - see above. ***Future renovations should include a hand washing sink in the west area of the kitchen. In meantime, staff using this area use main kitchen hand sink. Signature not required. Requirements reviewed with operator. Copy of report to be emailed to operator.