INSPECTION REPORT
Health Protection
ZDER-AE3UVU

PREMISES NAME
Wild Thyme Za'tar
Tel: (604) 363-6513
Fax:
PREMISES ADDRESS
705 12th St
New Westminster, BC V3M 4J7
INSPECTION DATE
September 23, 2016
TIME SPENT
2 hours
OPERATOR (Person in Charge)
Marwan Kanj
NEXT INSPECTION DATE
September 30, 2016
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

Yes

Sanitation Plan [s. 24]

Yes

No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1.No sanitizer detected in low temp dishwasher. Dishwasher currently not being used, all dishware being cleaned by hand.
2. Sanitizer bucket with wiping cloths noted 10 ppm chlorine. Cloths appear soiled.
Corrective Action(s): 1.Ensure 50 ppm chlorine is detected in low temp dishwasher to adequately sanitize dishes. Use dishwasher to clean and sanitize all dishware. Any equipment or dishware too large for dishwasher must be: 1. Washed 2. Rinsed 3. Sanitized (>= 50 ppm chlorine) for 2 minutes 4. Air dried.
Dishwasher will be used to wash and rinse dishes and sink will be used to sanitize step until dishwasher is repaired.

2. Sanitizer must be maintained at 100-200 ppm chlorine with clean wiping cloths. Sanitizer must be replenished every 2 hours. Replace or clean all soiled wiping cloths.
Violation Score: 15

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handsink behind cash register blocked by dough machine.
Handsink by oven appears plugged and blocked by equipment.
Hot & cold water, liquid soap and paper towel available at both sinks.
Corrective Action(s): Ensure all handsinks are free of obstructions and have hot & cold water, liquid soap and paper towel available.
Violation Score: 5


Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Raw ground meat stored in bowl above ready to eat greens and sauces in front prep cooler.
2.Spoons and scoopers stored in containers of food up to the handles or higher in coolers.
3.Some food in prep cooler is not covered
Corrective Action(s): 1.Ensure all raw meats are stored under or away from ready to eat foods to protect contamination.
2.All spoons and scoopers must be stored with handles outside of the food to protect food from contamination from hands.
3.Cover all open food to protect from contamination.
Correction date: immediately
Violation Score: 3

304 - Premises not free of pests [s. 26(a)]
Observation: 1.Some mouse droppings near back exit door and along floor at base of wall in storage room. 4 of 5 traps are sprung and caught nothing.
2.Fruit flies around back janitor mop sink
Corrective Action(s): 1.Ensure all areas with droppings are cleaned and sanitized. Re spring all traps and place more. Recommend professional pest control company to handle pest concerns.
Correction date: 2 days
2.Prevent harborage and food source for pests by dumping mop water.
Correction date: today
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Low temp dishwasher noted zero sanitizer at the plate.
Corrective Action(s): Ensure dishwasher is functioning properly with >= 50 ppm chlorine sanitizer detected. Repair unit.
Correction date: immediately
Violation Score: 3


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

Comments

-Coolers <= 4 C
-Freezer: <= -18 C
-Sanitizer spray bottle noted 200 ppm chlorine.
-Discussed proper cleaning and sanitizing practices in 2 comp sink:
1. Wash (warm water + detergent)
2.Rinse
3.Sanitize (50 ppm chlorine = 1 tsp bleach per 4 L water) for 2 minutes
4.Air dry

*Recommend moving large dough mixer to back prep / storage area with other dough prep equipment to clear room at front prep area and minimize flour dust accumulation.
*Do not keep dirty mop water in bucket - discard after mopping to prevent harborage or food source for fruit flies.