INSPECTION REPORT Health Protection DSEA-CZZV8Z

PREMISES NAME Wild Thyme		Tel: (604) 363-6513 Fax:
PREMISES ADDRESS 705 12th St New Westminster, BC V3M 4J7		INSPECTION DATE January 31, 2024	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 = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back dough area handsink and hot area handsink missing paper towels. Corrective Action(s): Ensure that all handsinks are stocked with paper towels in paper towel dispensers Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted in the following areas: -POS area cubbies -around the grease trap at the 2 compartment sink -under the POS area countertops across from the yogurt refrigerator -along the back wall in the back dough prep area -in the storage cubbies around the dough flattener Corrective Action(s): Clean the above area and sanitize with 100 ppm chlorine Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: POS area handsink does not have cold water Corrective Action(s): Repair the handsink and ensure that all handsinks are stocked with liquid soap, paper towels, and hot/cold running water. due: 4 days Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (2C), prep coolers (R: 0C and L: 0C), POS 2 door cooler (2C), dishwasher area undercounter cooler (0C), new bar prep cooler (1C) measured < 4 degrees C =Storage room chest freezer measured -15C and rice hot holding measured 65C =Kitchen high temperature dishwasher had a final rinse temperature of 71.9 C at the dish surface (minimum 71 C required for proper sanitizing) =Bar high temperature dishwasher had a final rinse temperature of 77.0 C at the dish surface (minimum 71 C required for proper sanitizing) =Surface sanitizer solution approximately 200 ppm QUATS in spray bottles =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Ice machine was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection, operator's FOODSAFE level 1 expired. Take FOODSAFE level 1 and ensure that certification is on site for review. =Permit posted in a conspicuous location Operator has expanded into the furthest south unit in the building and added a bar. Reviewed bar layout and floor plans, operator must submit updated floor plans with added seats (36/20), bar handsink, washing machine relocation, and storage room freezer. Reviewed with operator that any and all future changes to the facility must be applied for and given approval prior to commencing changes/renovations. Ensure that operator obtains health approval in writing prior to any changes being made.