INSPECTION REPORT Health Protection JELR-B6QTVY

PREMISES NAME The Wooden Spoon		Tel: (604) 560-6018 Fax:
PREMISES ADDRESS 15171 Russell Ave White Rock, BC V4B 2P4		INSPECTION DATE November 21, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Peter Raptis		NEXT INSPECTION DATE November 28, 2018
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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small volume of pooled eggs are at 12 C. Corrective Action(s): Pooled eggs discarded during inspection. See BCCDC information previously given. If pooling eggs, pool just before cooking and fully cook. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor under equipment and in bar area under sink/coffee grinder requires cleaning to remove food debris. Food debris can attract pests such as fruit flies. Corrective Action(s): Fully clean flooring in all areas, especially under equipment and along the floor/wall junction. Floor in the kitchen and dishwashing area is very worn and not easy to clean. Provide a timeline for repair or replacement of the floor so it is impervious to moisture and easy to clean. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottles are not labelled. Corrective Action(s): Label spray bottles to accurately show contents. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Follow-Up inspection # JELR-AYDNKA of Apr-25-2018 Adequate handwashing stations not available for employees [s. 21(4)] (Hand washing station in the main kitchen - faucet handle is broken so cold water cannot be used. ) Code 206 noted on Follow-Up inspection # JELR-AYDNKA of Apr-25-2018 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] (Two inserts on left side of hot holding equipment are at 56 C. ) Code 205 noted on Follow-Up inspection # JELR-AYDNKA of Apr-25-2018 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Pooled eggs by grill on ice (egg temperature 9.5C), and in upper line cooler (egg temperature 8.4C), and in back food prep area (egg temperature 10 C) are all above 4 C. Chef advised that these were cracked today. )

Comments

Coolers are at 4 C or colder with the exception of small cooler (glass door) used to store mustard, ketchup and other lower risk food items (8 C). Use this cooler only for lower risk items or adjust so it is at 4 C. See above regarding pooled eggs. Shell eggs (sous vide) must be stored at 4 C or colder. Follow guideline information previously given and keep temperature records for each batch. Hollandais sauce is made using a liquid pasteurized egg. Hot holding is at 60 C (reheat to 74 C quickly prior to hot holding). Ensure that any volume that is not kept at 60 C is discarded and food contact surfaces are cleaned and sanitized every 2 hours. No shellfish or raw fish on menu. Cooling of foods is done on ice - good. If there has been any temperature abuse of food, discard. Thawing of frozen food is done in the cooler or in cold water using the prep sink - ok. Quats sanitizer is in spray bottle at 200ppm - good. Glassware washer has a chlorine sanitizing rinse - good. Check daily. Dishwasher has a chlorine sanitizing rinse - good. Check daily. Cleaning - see above. Pest monitoring is in place.