INSPECTION REPORT Health Protection JELR-AFCMGL

PREMISES NAME The Wooden Spoon		Tel: (604) 560-6018 Fax:
PREMISES ADDRESS 15171 Russell Ave White Rock, BC V4B 2P4		INSPECTION DATE November 1, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Peter Raptis		NEXT INSPECTION DATE November 02, 2016
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: High (≥30) Total Score = 56

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (PHFs) are not being kept at 4 C or colder. Air temperatures and food temperatures in both the 2 door prep. cooler and the adjacent large prep cooler acreoss from the grill both have temperatures above 4 C /40 F (2 door - air at 6-10C and large prep cooler air 15 C and food at about 10 C). Corrective Action(s): Immediately discard all PHFs (meat, poultry, dairy, eggs, cooked pasta & cooked vegetables) that have been stored at above 4 C for 2 hours or more. If food has just been cooked or has been in this cooler for less than 2 hours - move to larger coolers and store at 4 C or colder. Discard egg wash stored at room temperature (>10 C). Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The commercial dishwasher in the main kitchen is not providing a final sanitizing rinse (0 ppm chlorine detected on dishes). There is no hot water sanitizing rinse. Corrective Action(s): Immediately ensure that all dishes and utensils are sanitized manually using 100-200ppm chlorine after they have been washed and rinsed. Sanitize for 2 minutes and air dry. Use dishwasher to sanitize only when 50ppm chlorine is available automatically. Violation Score: 25

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Corrective Action(s): Clean the dishwashing area and ensure that the wall around the double sink is smooth and easy-to-clean with no peeling paint or mould growth. (by Dec 1, 2016) Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Corrective Action(s): Do not use either prep. cooler to store PHFs unless they can keep food at 4 C or colder. Defrost ice from small prep. cooler. Violation Score: 3

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

Comments

Reference NCR report # F232586. * Hot holding hollandais sauce (38 C) and onions (about 55 C) are below 60 C. A two hour limit must be followed on these items. discard after 2 hours if below 60 C/ 140 F and keep track of time. (immediately) * Eggs cooked in the warm water bath (low temp 65 C for 1 hour) are then being stored at kitchen temperature prior to reheating to order. Follow the BCCDC guidelines for sous-vide/eggs previously given to you. (immediately) * Note: For main kitchen, when replacing ceiling tiles, replace with non-absorbent type.