INSPECTION REPORT Health Protection JELR-C6PTXZ

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 9, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) William Mitchell		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Display cooler air temperature is at 8C/48 F. Food temperature is at 45 F (wraps) and 43 F (yogurt). Corrective Action(s): Immediately store all potentially hazardous foods (FHFs) at 4 C/40 F or colder. Move wraps, quiche, and dairy products to alternate cooler to be stored at 4 C or 40 F. Do not use the display cooler to store PHFs until it can keep these foods at 4 C/40 F or colder. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There is dirt and food debris under equipment, on shelves, and under sinks in dishwasher area. Corrective Action(s): Thoroughly clean premises, floor, shelves, etc. and follow a written, routine cleaning schedule. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden board at counter near oven has become worn. Corrective Action(s): Surfaces and counters are to be impervious to moisture and in good condition so that they can be easily cleaned. Violation Score: 3

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

Comments

Routine check. Line/prep coolers, milk cooler and large upright cooler - temperatures satisfactory. Temperature chart is used to record temperatures. Display cooler - see above. Hot food - rice temperature is above 60 C. Cooked food - reviewed procedures for cooking/cooling food. Defrosting food in the cooler. Pre-washed lettuce used. No menu items with raw eggs that will not be cooked. No raw fish. Peanuts and peanut butter are used - discussed. Hand washing - hand sink has hot/cold water, liquid soap, and paper towels in dispenser. Disposable nitrile gloves are used by some staff. Reviewed procedures: Wash hands properly at hand sink and then put on disposable gloves. Gloves are to be discarded after they are contaminated and hands are to be washed before handling food (ie between clearing tables and making food discard gloves and wash hands). Note: Recommend a hand sink in the baking area. Reviewed procedures for hand washing when working in this area. Quats sanitizer is being used to sanitize wiping cloths and counters etc.. Make a new solution of 200ppm concentration as per directions on the label. If at 400ppm, do not use on food contact surfaces without a potable water rinse. Meat slicer is washed, rinsed, santized, and air dried after use. It is not used throughout the day. Utensils, knives, cutting boards are to be washed, rinsed, sanitized, and air dried every 4 hours if used throughout the day. Commercial dishwasher has a final hot water sanitizing rinse (82 C at gauge and 71C+ measured inside of the machine) - good. Keep daily temperature records for the dishwasher. Cleaning - see above. Note: cleaning is part of your pest control plan. Food Safe level 1 - Operator is required to have a valid (<= 5 years old) certificate and if operator is away, at least one person per shift is to have a valid certificate. A refresher course can be taken online if the certficate has not yet expired (see www.foodsafe.ca website). Food safety and sanitation plans are available on site. Update corrective actions and cleaning schedule. Covid-19 safety - masks are being worn, signs are posted. Reviewed currrent and upcoming orders. Call your area EHO (the undersigned) if you have questions. Reviewed report and left a copy with operator.