INSPECTION REPORT Health Protection JELR-AU6UZ9

PREMISES NAME The Wooden Spoon		Tel: (604) 560-6018 Fax:
PREMISES ADDRESS 15171 Russell Ave White Rock, BC V4B 2P4		INSPECTION DATE December 18, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Peter Raptis		NEXT INSPECTION DATE December 20, 2017
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 = 28

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Three (3) door line cooler air and food temperature is above 4 C /40 F (14C air temperature />50F food temperature measured). Two (2) door line cooler air temperature is 12 C and food temperature is 46 F - 50F). Temperature records for today taken in the morning indicate 2 C for both coolers. Pooled eggs >4 hours are at >4 C - no ice under pooled eggs and batter. Corrective Action(s): Immediately discard any potentially hazardous foods (pooled eggs, meat, poultry, seafood, dairy, cooked vegetables, etc.) that have been stored so that the temperature is >4 C for more than 2 hours. Sausages and other foods that were just cooked have been moved to alternate cooler to be stored at <4 C. Store all potentially hazardous foods at 4 C / 40 F or colder. Provide an accurate indicating thermometer for the 3 door prep cooler. Follow the BCCDC guideline for pooled eggs previously given to you. Violation Score: 25

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: A substance that looks like mold is on the caulking around the dishwashing sinks. There is broken tile under the wood above the double sink in the dishwashing area. Corrective Action(s): Thorougly clean around sinks, under equipment, and in hard to reach areas. Seal all wood, repair tiles and caulking so that all surfaces are smooth, impervious to moisture and easy to clean. Violation Score: 3

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

Comments

Routine check: Hot water bath for "sous vide" style shell eggs: Record egg temperatures and times for every batch. The time/temperature is after the internal egg reaches 65 C. Follow the BCCDC Provincial guideline previously given to you. Do not overload the water bath as this will affect the egg temperatures. Hot holding; Replace the board for recording when the hollandais sauce was made. Today, temperature is below 60 C / 140 F and so the hollandais sauce is being discarded after 2 hours. Tall 3 door cooler and tall 2 door cooler (in back prep room) are at 4 C or colder. Hand washing sinks have liquid soap and paper towels. Glass ware washer and main dishwasher have a chlorine sanitizing rinse. Quats sanitizer in spray bottle is at 200ppm. Sanitize the wiping cloths. Replace broken thermometer for the 3 door line cooler.