INSPECTION REPORT Health Protection JELR-CLLTNR

PREMISES NAME The Wexford		Tel: (604) 948-4477 Fax:
PREMISES ADDRESS - 1737 56th St Delta, BC V3A 4H5		INSPECTION DATE November 28, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Craig Rumsby		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Air temperature of reach in prep cooler is at about 9C. Food temperature is at 7 - 9C. Corrective Action(s): Immediately discard any potentially hazardous foods (higher risk foods) that have been in this cooler at above 4C/40F for more than 2 hours. Move other higher risk food (if made today) to walk in or reach in coolers and store them at 4 C or colder. Monitor the reach in prep cooler with an accurate thermometer and adjust or service if necessary. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Manager, Culinary Services is on site and states has Food Safe Level 1&2. Note that Food Safe certificates require renewal (Refresher Course) prior to 5 year expiry. Coolers (walk in, 2 door upright, 1 door upright) - temperatures are at 4 C or colder. Reach in prep cooler (by cooking equipment) - air and food temperature 9C. Some food at bottom at 7C. - See above. Some food discarded during inspection. Thermometer required for small bar cooler (currently empty) and for the reach in prep cooler. Temperature records kept for walk in cooler and freezer. Keep temperature records for the reach in prep cooler. No hot holding during inspection. No raw seafood. No sauces with raw shell eggs. Liquid pasteurized eggs are available. Prep sink available. Hand washing sinks have hot/cold water (some touchless), liquid soap, and paper towels in dispensers. Quats sanitizer is dispensed automatically at about 200ppm. Brush available to clean back of the blade for the meat slicer - remind staff. Commercial dishwasher has a final hot water sanitizing rinse - good (71C reached inside of the machine during the cycle). Cleaning is very good. Pest control plan includes monitoring for pests and licenced pest control - no obvious signs of pests today. Renovations - notify Fraser Health - approval of construction plan may be required such as if sinks are moved. Cosmetic or minor changes do not require approval of floor plans. Signature not required. Inspection carried out with Manager, Culinary Services. Report to be emailed.