Fraser Health Authority



INSPECTION REPORT
Health Protection
JELR-CMY296
PREMISES NAME
The Wexford		Tel: (604) 948-4477
Fax:
PREMISES ADDRESS
- 1737 56th St
Delta, BC V3A 4H5		INSPECTION DATE
January 10, 2023		TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
Craig Rumsby		NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5
Critical Hazards: Total Number: 1
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Hot holding soup at 30C (below 60C for 2 hours).
Corrective Action(s): Soup was reheated on stove (to 74C/165F) to be stored in pre-heated hot holding unit at 60C or hotter.
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

- Walk in, prep cooler (2C), upper inserts of prep cooler, beverage cooler, and large 2 door cooler - temperatures are at 4C/40F or colder. - good.
- Hot holding - see above.
- Defrosting in cooler. Walk in freezer - ok.
- Hand washing - stations equipped with liquid soap and paper towels in dispensers.
- Disposable gloves available.
- Commercial dishwasher has a final sanitizing rinse of 180F at the final rinse gauge and 160 F (71C) measured inside of the machine (temperature test strip turned black). - good.
- Quats sanitizer dispensed at 300ppm and spray bottle has 100-200ppm quats. Label indicated that for food contact surfaces, use at 200ppm. Use your test strips to verify.
- Kitchen is in good sanitary condition.
- Pest monitoring in place. Pest contract in place. No obvious signs of pests.
- Reviewed staff sick policy. No staff ill.
Copy of report to be emailed to Operator.
Signature not required. Inspection carried out with Mgr Culinary Services.