INSPECTION REPORT Health Protection JELR-BJGVDF

PREMISES NAME The Wooden Spoon		Tel: (604) 560-6018 Fax:
PREMISES ADDRESS 15171 Russell Ave White Rock, BC V4B 2P4		INSPECTION DATE December 2, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Peter Raptis		NEXT INSPECTION DATE December 06, 2019
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 Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings were noted on the floor in the bar area (back area under shelves), under the bar glassware washer, under the kitchen counters (beside cooking equipment), under main kitchen pot sinks, and in the staff washroom /hallway outside of staff washroom. Manager has been working to resolve problem and previously contracted licenced pest control. Report from today, Dec 2/19 was reviewed during inspection. Some holes have been sealed where mice may have entered. No contamination of food noted. Corrective Action(s): Continue to follow instructions of licenced pest control technician. Thoroughly deep clean kitchen and bar area so that there are no droppings. Monitor every morning and note if there is new activity. Continue to seal all entrances where they may enter. Remove all sources of food and water. Provide a copy of the next pest control report to Fraser Health. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some grease build up noted on the floor under/beside the cooking equipment. Corrective Action(s): Clean up all food spills on the floor in the kitchen. Violation Score: 3

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

Code 204 noted on Routine inspection # CHAS-BAMRKL of Mar-26-2019 Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation: Sauteed onions on the steam table was not hot enough (less than 140F). Correction: Ensure hot holding items are reheated to 165F/74C before placing on the steam table.

Comments

Food Safe - reminder to check all certificates and renew Food Safe Level 1 before certificate expires (expiry after 5 years). An online refresher course can be taken (www.foodsafe.ca). ***Food Safety Plan - submit a new food safety plan for eggs. Update your chart to record egg temperature of eggs from different areas of steam oven. Items by grill are on ice. Food temperature is at 4 C/40 F - ok. The food is also being discarded after 2 hours (9am, 11am, 1pm, 3 pm). Time tracking is being done. Prep coolers, bar cooler, back prep room coolers - are all at 4 C / 40 F or colder. Fridge temperature records are up to date - good. Items in some of the upper prep cooler inserts are being kept on ice as well (food temperature 4 C). ***Hot holding - Manager advises that all hot items are reheated on the stove to 74 C (keep records). They are then put in steam table. A time tracking board is being used and foods not kept above 60 C are discarded after 2 hours. Today, food temperatures are below 60 C (about 45 - 50 C measured) and small volume of food will need to be discarded after 2 hours in steam table. ***Keep time and temperature records for hot food items. Hand washing sinks in kitchen, back food prep room, and in bar all have hot/cold water, liquid soap, and paper towels in dispensers. Sanitation plan - Main kitchen dishwasher adn glassware washer have final sanitizing rinse (50+ppm detected after final rinse for both), and quats in spray bottles was measured at 200ppm - good. Pest control and cleaning - see above.