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Charcoal & Woodz

102 - 17530 64th Ave, Surrey · Restaurant

29 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prepackaged cream stored at 13.5 deg C, which required refrigeration.
      • Corrective Action(s): Immediately. Relocated small cream packages in a good working cooler.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Beverage cooler at 13.5 deg C.
      • Corrective Action(s): Immediately. Service/ repair the cooler (must be 4 deg C or below).
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher was at 0.0ppm of chlorine.
      • Corrective Action(s): Immediately. Repair/service the low temperature dishwasher.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwashers was not in a good working order at the time of inspection.
      • Corrective Action(s): Immediately. Repair/service the low temperature dishwasher.
      • Violation Score: 9
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Cut fruits and vegetables (in the walk-in cooler) are covered by card-board from eggs.
      • - Plastic containers are stored inside food storage bins.
      • Corrective Action(s): - Immediately. Remove card-board. All food items must be covered by food grade lids or plastic wrap.
      • - Scoops must be available for balk food and must be stored in a sanitary manner.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Under grill cooler at 9.2C.
      • - Damaged utensils observed in the kitchen.
      • Corrective Action(s): - Repair/service the under grill cooler. Temperature of the cooler must be <= 4.0C.
      • - Replace damage utensils.
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dirty pizza knives stored on a wall-mounted magnet (food debris are dried up on surfaces).
      • It was no pizza preparation at the time of inspection.
      • Corrective Action(s): Immediate. Clean and sanitize pizza knives. Ensure that only clean knives stored on the magnet.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food stored on the floor in the walk-in freezer (a walk-in cooler/freezer combo).
      • Corrective Action(s): All food must be stored off the floor. Organize the storage in the walk-in freezer.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirty prep.coolers at cooking line (lids; gaskets; under inserts).
      • Corrective Action(s): Clean and sanitize prep. coolers.
      • Violation Score: 3
  11. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Remain from the routine inspection report.
      • Corrective Action(s):
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Remain from the routine inspection report.
      • Corrective Action(s):
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: - Gallon of milk, butter, and cream containers stored in the small beverage cooler (the party room near bar) at 13.0C.
      • - Under grill cooler at 8.0C (small amount of meat stored in the cooler eg., prepackaged meat/1 stake/; several chicken skives).
      • Corrective Action(s): - Immediately. All potentially hazardous food must be stored safely (in coolers at 4.0C or less). Food has to be moved in a different cooler.
      • Repair/service coolers.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Open tin container with small amount dry tuna in the kitchen prep. cooler (pizza).
      • - Plastic containers stored in dry goods/ bulk containers/.
      • - Plastic insert containers with cut lemons and olives stored in the ice bin with ice; ice intended to be use for drinks.
      • Corrective Action(s): - All food must be transferred from tin containers into food grade containers with lids or used.Immediately.
      • - Scoops with handles must be used for dry goods. (Date to be corrected: 31.05.2022).
      • - Do not put any thing on/in ice, which going in cups of guests. Immediately.
      • -
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris, dust, & grease are under the prep. table and around mixer on the floor (back prep. area).
      • Corrective Action(s): Clean floor under the prep. table and mixer. (Date to be corrected: 31.05.2022).
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer in spray bottles measured < 50ppm.
      • Corrective Action(s): Have technician in to service dispenser. QUATS sanitizer must reach 200-400ppm.
      • Correct by: immediately
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Calimari observed to be defrosting in a pan of water that does not cover the product.
      • *corrected during inspection* product put under cold running water to defrost
      • Corrective Action(s):
      • Violation Score: 1
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food contact surface sanitizer measured 50ppm QUATS from dispenser and spray bottles.
      • Corrective Action(s): QUAT sanitizers should be between 200-400ppm. Contact chemical supplier to have dispenser calibrated immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Ice machine observed to have:
      • a. rusty and mould build up
      • b. plastic pitcher stored in ice (corrected during inspection)
      • 2. container used for flour (located near rear exit/dough mixer) heavily soiled
      • 3. ramekin observed to be used as a scoop for sugar (outside walk-in cooler)
      • Corrective Action(s): 1. dispose of ice, remove/replace rusty parts, clean and sanitize machine
      • complete by: immediately
      • 2. food must be kept in clean container
      • 3. scoops with handles must be used to protect product from contamination
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap observed below door in dining area (beside upright cooler).
      • Corrective Action(s): Add/replace door sweep to seal door and prevent the entry of pests.
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy food and grease build up observed in kitchen.
      • 1. cook line (grill, fryer, gas elements)
      • 2. ice machine
      • 3. behind dough mixer
      • Build up of dust on walk-in cooler fans
      • Corrective Action(s): Clean all areas with focus on areas identified and behind, under and around large appliances.
      • correct by: immediately
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Ramekin observed to be used as a scoop for sugar (outside walk-in cooler)
      • Corrective Action(s): use a scoop that has a handle to prevent contamination of the food
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed various containers of raw meat being stored on shelves in walk in cooler above cooked meats, vegetables, and other ready to eat food items.
      • Corrective Action(s): Move all raw meats to your lower shelves and do not store ANY raw meats above any produce or ready to eat food items.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Sticky fly trap in dishwasher area had several flies on it.
      • Corrective Action(s): 1) Replace fly trap and ensure it is not above any surfaces where dishes are placed
      • 2) Ensure not to leave dirty dishes in the dish pit area for long periods of time as this will attract more flies.
      • Correct by; Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Garbage/debris on floor in between the upright glass door cooler and the adjacent upright cooler (by the back hallway area, across the liquor walk in cooler).
      • 2) Counters/Surfaces in kitchen needs to be thoroughly wiped down and cleaned as some of them have detergent residue on them.
      • Corrective Action(s): Remove all garbage/debris .Ensure to keep all floors and surfaces clean.
      • Correct by: Today
      • Violation Score: 9
  18. Follow-Up Inspection

    0 infractions

  19. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler across stove (along side wall) is still not working. Temperature was at 16 deg C internally. There were no foods stored inside at time of inspection and operator had already replaced the compressor.
      • Corrective Action(s): Do not use this cooler until it can maintain an internal temperature of 4 deg C or less. Operator indicated that maintenance staff would be on site today to repair cooler again.
      • Correct by: today
      • Violation Score: 3
  20. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various potentially hazardous foods in prep cooler at 8-10 deg C:
      • Chopped vegetables (tomatoes, radish, peppers), cheese, deli meats, etc.
      • Corrective Action(s): All potentially hazardous items that were stored in cooler >2 hours were discarded. Chef on site indicated that some items (including pepperoni/salami) were just placed into prep cooler. These were moved into walk in cooler.
      • All foods must be able to maintain internal temp of 4 Deg C or less.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep Cooler at 8-9 deg C at time of inspection.
      • Corrective Action(s): Operator indicates cooler was repaired; however, foods are still not at 4 deg C or less. Repair cooler to maintain internal temperature of 4 deg C or less. If this does not happen by follow up inspection, further enforcement action will occur.
      • Correct by: immediately
      • Violation Score: 9
  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various potentially hazardous foods in prep cooler (along side wall, across stove) were at 12 deg C (chopped vegetables, mayo, sliced deli meats). Operator and chef indicated that foods had been placed less than 2 hours prior.
      • Corrective Action(s): All foods moved into walk in cooler. Do not store any foods in this cooler until it has been repaired.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler (along side wall in kitchen, across from stove) was at 12 deg C. Operator has a work order/appointment for it to be fixed.
      • Corrective Action(s): Repair cooler such that it can maintain an internal temperature of 4 deg C or less. Do NOT store potentially hazardous foods inside this cooler
      • Correct by: Today
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff/cook on site does not have FOODSAFE. He mentioned that the chef/other staff member who has FOODSAFE would be coming later.
      • Corrective Action(s): As discussed, there must always be at least one person with FOODSAFE on site at ALL times. If cook is alone by himself and restaurant is in operation, he must have FOODSAFE. Repeat of this issue may lead to further enforcement.
      • Violation Score: 1
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Initially, dishwasher had 0 ppm chlorine residual
      • 2) Initially, glasswasher had 0 ppm chlorine residual
      • Corrective Action(s): 1) Dishwasher sanitizer line was not functioning and so the kitchen manager has placed the rinse aid line into the sanitizer bucket as a temporary fix. After rinse cycle, there aws 50 ppm chlorine residual. however, you must ensure to air dry all dishes properly before putting them away. As discussed, this is onyl a temporary fix until the dishwasher can be repaired. Manager has contacted dishwasher repair company, follow up to be conducted.
      • 2) Glasswasher not dispensing sanitizer (chlorine sanitizer was hooked up) . Test strip did not show any chlorine residual. All glasses to be run through the kitchen dishwasher until glasswasher can be repaired.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required:
      • 1) Remove foil along the cooking line that has built up grease/debris on it
      • 2) Clean side of equipment where oil/grease has builtup and has burnt.
      • Corrective Action(s): Clean these areas thoroughly.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher sanitizer line is currently not dispensing sanitizer. Rinse aid line has been temporarily put into the sanitizer line until the dishwasher can be repaired. This is not a permanent fix
      • Corrective Action(s): Kitchen manager has called to get the dishwasher repaired. Ensure that dishwasher sanitizer line is functioning properly and that you have 50 ppm chlorine residual after every cycle. Test strips available on site.
      • Follow up to be conducted for dishwasher.
      • Violation Score: 3
  24. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 3 large containers of meat sauce were stored on ground of walk in cooler and not covered.
      • Corrective Action(s): Keep all foods off the floor and cover them to protect from contamination. If your cooler cannot fit all food items in it because it is getting too full, then you will be required to decrease your menu until your cooler can fit all food inside and stored off the floor.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Lamb shoulder brought out from freezer to thaw at room temperature in a gray dish bin by the back door. Do not thaw any foods at room temperature.
      • Corrective Action(s): Chef moved lamb shoulder back into walk in cooler. Thaw your frozen foods in your cooler in advance.
      • Violation Score: 3
  25. Follow-Up Inspection

    0 infractions

  26. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Both prep coolers across cooking line were at >4 deg C. Left prep cooler had ambient air temp of 8 deg C, with foods in inserts ranging from 8-10 deg C. Right prep cooler at ambient air temperature of 9 deg C, with foods in inserts also ranging from 8-10 deg C.
      • Corrective Action(s): Correction order issued. All potentially hazardous foods moved to working cooler.
      • Coolers must be fixed immediately and operating at <4 deg C, all potentially hazardous foods inside must be kept at <4 deg C.
      • Violation Score: 9
  27. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various food items in line cooler (left side, closest to kitchen entrance) were at >4 deg C:
      • 1) Container of cut cucumbers: 9 deg C
      • 2) Container of cut tomatoes: 8.9 deg C
      • 3) Container of whole eggs: 9.2 deg C
      • 4) Container of cheese: 8.2 deg C
      • Corrective Action(s): All food items discarded. Cooler was at 9 deg C at time of inspection (see Code 308)
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler on left side (closest to entrance) was at between 8-9 deg C.
      • Corrective Action(s): Operator has moved all potentially hazardous foods brought out within past 2 hours to a working cooler. All other food items (see code 205) have been discarded. Ensure to do the following:
      • 1) Adjust or Repair cooler so that it can maintain internal temperature of <4 deg C and keep ALL foods inside at <4 deg C.
      • Correct by: Immediately
      • Violation Score: 3
  28. Follow-Up Inspection

    0 infractions

  29. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some items in walk in cooler were uncovered at time of inspection:
      • 1) Sauces
      • 2) Tray of beef ribs/bones
      • Corrective Action(s): Ensure all food items are covered at all times to prevent any physical contamination.
      • Correct: Immediately
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 3 sticky traps had flies on them:
      • 1) By the dry storage area
      • 2) By the Dishwashing area
      • 3) By the exterior door
      • Manager has indiated that these are old traps that have not been removed since installing the mechnical screen door. Did not observe any flies actively flying around at time of inspection.
      • Corrective Action(s): Replace sticky traps with new ones to monitor whether flies are actively coming into your kitchen.
      • Correct by :Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and oil debris observed:
      • 1) Underneath cooking line (under equipment and along the sides)
      • 2) On floor between prep cooler and the far wall area
      • Corrective Action(s): Clean and maintain kitchen in a sanitary manner. Improving sanitation is important for preventing pests from getting attracted.
      • Correct by: today
      • Violation Score: 9