INSPECTION REPORT Health Protection DKAL-CF9VLA

PREMISES NAME Wild Thyme		Tel: (604) 363-6513 Fax:
PREMISES ADDRESS 705 12th St New Westminster, BC V3M 4J7		INSPECTION DATE June 10, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Marwan Kanj		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff was observed washing dishes with a soapy bleach solution. The 2-compartment sink is equipped with an automated QUATS sanitizer dispenser but the staff was using household bleach and soap. Corrective Action(s): The staff was reminded not to mix bleach with soap as that decreases the effectiveness of the chlorine. Wash and rinse the dishes in the 1st sink and use the second sink for sanitizing, until the dishwasher is fixed. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): All handwashing sinks in the facility were blocked. 1) Handwashing sink by the oven was blocked with a mop and bucket for the oven. 2) Handwashing sink in the dishwashing area was blocked with bowls of utensils and mats. 3) Handwashing sink in the back area was blocked with drain pipes for a washing machine -that is not approved to be in the facility. Manager admitted that staff do not use the hand washing sink in the back, where dough is kneaded and sheeted. Corrective Action(s): All handsinks were cleared at the time of inspection. Ensure handwashing sinks are kept clear of obstructions and are equipped with hot and cold running water, liquid soap, and disposable paper towels. Ensure handwashing sinks are ONLY used for handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Cardboard is being used to line the floor in the food preparation areas. Corrective Action(s): The manager removed the cardboard at the time of inspection. Do not use cardboard to line surfaces, even floors, as that can pose a physical tripping hazard and attract pests such as cockroaches and mice. Cardboard is not a smooth and easy to clean material that can be washed and sanitized. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The high temperature dishwasher was not functional at the time of the inspection. The manager informed that it had stopped working 2 days ago and the technician visited yesterday but it stopped working again today. The manager has been calling extra staff for dishwashing until the dishwasher is fixed. Corrective Action(s): Have the dishwasher repaired or replaced to ensure adequate sanitation. Use single-use takeout containers if extra staff cannot be scheduled for dishwashing. Date to be corrected by: June 13, 2022 Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Facility has undergone several major changes and expanded into the next unit. Several new equipment has been added. No floor plans have been submitted for approval. Corrective Action(s): Submit an updated floor plan to the inspector within 2 weeks or further enforcement action may be taken. Violation Score: 5

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

Comments

Routine inspection conducted. Facility has expanded into the next unit to add more seating. Another preparation cooler has been added at the front. Walk-in cooler has been added in the back. The second unit only has additional seating, a public washroom, and an office with 2 coolers for drinks. No bar has been setup yet as previously proposed. Submit an updated floor plan to the inspector within 2 weeks. Temperatures: Coolers were maintaining 4 degrees Celsius or less. Freezers were maintaining less than -18 degrees Celsius. NOTE: Temperature logs for all coolers and freezers are NOT being maintained. Sanitation: All hand sinks were stocked with hot and cold running water, liquid soap, and paper towels. General sanitation is satisfactory - deep clean is required. Accumulating food debris was noted around equipment, behind shelves, and in hard to reach corners. Extra staff has been called for dishwashing as the dishwasher is malfunctioning. Ensure the 2-compartment sink method is used properly. Do not mix sanitizer with soap. See violation above* General: A laundry machine has been added to the back area by the handwashing sink that is not properly connected with the plumbing. The hose is put in the sink for drainage. Submit plans to the inspector for approval. Washrooms were in satisfactory sanitary condition. All lights were functional. Staff wear hair nets and clean aprons. Glove use discussed with the manager on site. Pest Control: No pest activity noted during the inspection. Facility is monitored by a professional pest control company. Report discussed with the person in charge and soft copy sent to the owner.