INSPECTION REPORT Health Protection JELR-CWSSX9

PREMISES NAME The Wexford		Tel: (604) 948-4477 Fax:
PREMISES ADDRESS - 1737 56th St Delta, BC V3A 4H5		INSPECTION DATE October 20, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Craig Rumsby		NEXT INSPECTION DATE 3 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked hamburger on stove (burner off) - food temperature has gone below 60C (40-49C measured) for about 1 hour.. Corrective Action(s): Food temperature was below 60C/ 140F for < 2 hours. Food reheated to 74C / 165F quickly and to be held at 60C / 140F or hotter. Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Defrosting packaged meat in prep sink. Water has drained and some food temperatures above 4C. Corrective Action(s): Cold water added during inspection. Recommend a drain plug or stand pipe for this sink. Change cold water every 30 minutes to keep outside of food cold. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Final rinse water gauge for dishwasher is not working. Corrective Action(s): The final rinse water temperature gauge should be working properly to verify that the final rinse water is at 82C (or 180F) or hotter at the machine manifold. Wash water and rinse water temperature gauges should show accurate water temperatures as per machine specifications. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Large 2 door cooler air and food temperature was above 40F (44F measured) but air temperature did go down to 40F. Your temperature gauge on the outside of this cooler reads much colder. Corrective Action(s): Verify accuracy of thermometer or provide a new thermometer for inside of this cooler and check frequently. Violation Score: 1

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

Comments

Routine check of main kitchen. Cold storage - Coolers (milk upright, prep, walk in) are at 4C or colder. - Large 2 door salad/dessert cooler - air and food temperature measured at 44.5F/ 7C - see above. Temperature went down to 40F (4C). - Defrosting - in prep sink - some food temp above 4C - see above. Temperature records for each cooler posted. Sous chef advises cooked food temperatures are kept in office (not observed today). Hot holding - must be at 60C/140F or hotter. - Sauce on stove (burner off) - at 60C/140F - ok. Will be reheated to 74C/165F. - Soup left uncovered in steam unit - temperature at 60C - ok - **Keep cover on food to protect from contamination and to keep food hot. If cooling soup or sauce, actively cool from 60-20C in 2 hours or less and 20-4C in 4 hours or less. - Cooked hamburger on stove (burner off) - food temperature is at 40C - 49C (below 60C) - see above. <2 hours below 140F - will be reheated to 165F. Staff have Food Safe or equivalent as per staff - check expiry dates on certificate and take Refresher course or update certificates before they expire. Hand washing sinks have hot/cold water, liquid soap, and paper towels in dispensers. Non-latex disposable gloves also available. Wiping cloths stored in sanitizer - 0ppm chlorine/0ppm quats measured. - Staff back from break replaced with sanitizer - 200ppm quats. Spray bottle in servery area - has quats sanitizer - ok. Commercial dishwasher - temperature measured >150F on wash water gauge and final rinse water gauge did not appear to be working - see above. The temperature measured inside of the dishwasher met the minimum requirement for hot water sanitizing temperature (using color change indicator on thermolabel). General cleaning and organizing - good. Pest control monitoring in place. No obvious signs of pests. Copy of report to be emailed to Manager, Culinary Services.