INSPECTION REPORT Health Protection JELR-AWZSY2

PREMISES NAME The Wooden Spoon		Tel: (604) 560-6018 Fax:
PREMISES ADDRESS 15171 Russell Ave White Rock, BC V4B 2P4		INSPECTION DATE March 19, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Peter Raptis		NEXT INSPECTION DATE March 20, 2018
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: High (≥30) Total Score = 38

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sliced cooked beef in upper insert of 3 door line cooler is at 15 C. Items are single portion/pre-packaged and are overflowing the inserts. Corrective Action(s): Discard food that has been stored above 4 C for more than 2 hours. Do NOT over fill the insert. All potentially hazardous foods must be stored at 4 C or colder. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two left side inserts (beef and artichokes) in steam hot holding unit are at about 55 C. Other items in this unit are at 60 C or hotter. Corrective Action(s): If potentially hazardous foods are at <60 C for <2 hours, discard or reheat to 74 C and then hot hold above 60C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Main kitchen commercial dishwasher has no sanitizing rinse (0 ppm chlorine detected after the final rinse and after 3 runs). The sanitizer bottle and the detergent bottles are empty. The wash water temperature gauge reads only 105 F (my thermometer inside the machine reads 107 F/ 42 C) and the machine specifications are for the water temperature to be 120 F. Corrective Action(s): Corrected during inspection: The empty detergent and chlorine bottles have been replaced with full bottles and 50ppm chlorine detected after the final rinse. Ensure that the minimum wash water temperature is 120 F as per machine specifications. Check the chlorine sanitizing rinse and record concentration daily. This is a repeat request. Violation Score: 25

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Water is accumulating under the double sink in back prep room. The filters for the mechanical exhaust above the cooking equipment have been removed. Corrective Action(s): Repair any water leaks, replace exhaust filters, clean under equipment, and follow a routine cleaning schedue. Violation Score: 3

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

Comments

Both line coolers (underneath) are at 4 C or colder. Large 3 door upright and server's milk cooler are at 4 C or colder. Large walk in (annex) is at 4 C or colder. Inserts in line coolers - see above. No pooled eggs noted at time of inspection. Hollandais sauce is at about 55-60 C and is made frequently. Ensure that if temperature is below 60 C, it is discarded after 2 hours. Time recording may still be necessary. No mixing of new and old product. Stove hot water bath: food is at 60 C or hotter. Use the paper towels in dispenser at the main kitchen hand sink (replace towels in the second dispenser when empty). Quats - 200ppm. Use on all counters and food contact surfaces. Store wiping cloths in quats solution to sanitize. Glassware washer - 50 ppm chlorine detected after final rinse - good. Prep sink was removed from kitchen. Hand washing sink is still available. Ok. Do not make renovations or remove any other sinks without Fraser Health approval.