INSPECTION REPORT Health Protection JCRH-AUPTU2

PREMISES NAME The Wild Fig Restaurant		Tel: (604) 936-9399 Fax: (604) 937-4577
PREMISES ADDRESS 405 North Rd Coquitlam, BC V3K 3V9		INSPECTION DATE January 4, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gerry Parker		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: -Scoops stored inside of dry goods bins with scoop handles in contact with the product. -Open bags of dry goods noted inside dry storage area Corrective Action(s): -Store scoops in a manner that handle does not come into contact with the product (ie. in a clean container outside of the bin or holder within the bin -Close dry goods bags when not in use or transfer opened products to pest proof containers with tight fitting lids to prevent contamination of food products Violation Score: 3

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

Comments

-General sanitation of premises was satisfactory. Some attention needed in dry storage rooms as some minor spills were noted on floors/shelves. -Handsinks were supplied with liquid soap and paper towel -Coolers were at 4C or colder -Walk-in freezer was at-22C -Hot holding temperature was adequate (minimum hot holding temperature is 60C). Rice was being hot held at 62.9C. -Temperature of coolers and freezers are being monitored and recorded twice daily -High temperature dishwasher was functioning and met sanitizing temperature requirement. Temperature of final rinse was 74.9C at the dish surface measured with min/max thermometer *Ensure dishwasher rinse temperature is being monitored at least daily. Temperature on external gauge must be a minimum of 82C -Quats sanitizer (200ppm) present in spray bottles for sanitizing food contact surfaces -No signs of pest infestation noted at the time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCRH-AUPTU2
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment