INSPECTION REPORT Health Protection JELR-AFH7EL

PREMISES NAME The Wooden Spoon		Tel: (604) 560-6018 Fax:
PREMISES ADDRESS 15171 Russell Ave White Rock, BC V4B 2P4		INSPECTION DATE November 3, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Peter Raptis		NEXT INSPECTION DATE November 09, 2016
INSPECTION TYPE Follow-Up
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1. Today, pooled eggs are at 49 & 51 F (about 10 C). Ensure these are fully cooked to 71 C and discard if > 4 C for more than 2 hours. 2. Small 2 door prep cooler: air is at 7.6 C (45.7 F) and food is at 45 F. Corrective Action(s): 2. Do not use this cooler to store PHFs unless it can keep food at 4 C / 40 F or colder. (Emptied during inspection.). Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Corrective Action(s): Seal wall around dishwashing sinks (- correct by Dec. 1/16). Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Corrective Action(s): Small 2 door prep cooler: Do not use this cooler to store PHFs unless it can keep food at 4 C/40 F or colder. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JELR-AFCMGL of Nov-01-2016 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (The commercial dishwasher in the main kitchen is not providing a final sanitizing rinse (0 ppm chlorine detected on dishes). There is no hot water sanitizing rinse.)

Comments

Reference NCR report # F232587. Reviewed BCCDC recommendations for sous-vide - shell eggs. Cool eggs after verifying 65 C for 3.2 minutes as discussed. Reviewed BCCDC guidelines for pooled eggs. Recommend pasteurized eggs for pooled eggs. 3 door prep cooler: now 4 C - OK. Note: dishwasher now has chlorine sanitizing rinse. Hollandais is time-tracked.