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The Wafflers

102 - 14909 Marine Dr, White Rock · Restaurant

12 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Bleach sanitizer concentration in spray bottle well over 200ppm. Spray nozzle mechanism also not in good working order.
      • - Two scoops for dispensing ice cream left in standing water in waffle making area.
      • Corrective Action(s):
      • - Ensure during operation a 100ppm bleach sanitizer solution is prepared and avaialble for use. Dilute 1 oz of regular unscented bleach to 1 gallon of water.
      • - Ensure all scoops for dispensing ice cream are washed, rinsed, and sanitized in 100ppm or in the high temperature dishwasher. An alternative is to install and use a dipper well.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of dry products stored on floor in back area.
      • Corrective Action(s): Ensure all food is protected from contamination. Store all food products at least 6" off the floor. Correct immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher required several runs before reaching 74 degrees C at the plate surface during the final rinse cycle. Final rinse temperature gauge fluctuating from 156 to 191 degrees F.
      • Corrective Action(s): Service the high temperature dishwasher. Ensure unit is consistently at or above 71 degrees C at the plate surface during the final rinse cycle with the rinse gauge reading required temperature of 180 degrees F. Correct immediately.
      • Violation Score: 3
  3. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Scoop for dispening ice cream observed stored in container with standing water.
      • Corrective Action(s): Store ice cream scoops in a dipper well or wash in dishwasher after use.
      • Violation Score: 5
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No approved contact surface sanitizer solution prepared and available for use.
      • Corrective Action(s): Ensure during operation a 100ppm bleach or 200ppm quats sanitizer solution is prepared and available for sanitizing food contact surfaces and equipment.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection hot water supply to hand sink turned off due to leak.
      • Corrective Action(s): Ensure the hand sink is provided with hot/cold running water, liquid soap and paper towels at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food containers and bags of dry products observed stored on the floor in the back area.
      • Corrective Action(s): Ensure all food products are stored at least 6" off the floor to protect from contamination. Correct immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water supply to hand sink turned off due to a leak.
      • Corrective Action(s): Service the hot water tap at the hand sink or replace the hand wash station if required. Correct by Feburary 28, 2025.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Two unlabled spray bottles observed available for use. As per operator one is an alcohol solution while the other is water.
      • Corrective Action(s): Ensure all chemicals, cleaners, and similar agents are labeled identifying contents. Correct immediately.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Paper towels placed inside a glass cabinet by the hand sink.
      • Corrective Action(s): Install a paper towels holder/dispenser and ensure the hand sink is provided with paper towels at all times. Correct immediately.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At the time of inspection only staff on duty did not have FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Operator to send staff member to take FOODSAFE level 1 or equivalent. Correct by March 31, 2025.
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) A partial flat of eggs were found on the counter, out of a temperature-controlled environment. Internal temper was 21 degrees Celsius. Writer discarded the eggs in the trash and the operator yelled at the writer that "you can't do that." Operator was very upset and yelled at the writer for several minutes. There were also two partially full containers of milk on the counter. Internal temperature was 6 Celsius and milk was returned to the fridge.
      • 2) Small undercounter domestic fridge under service counter was not maintaining proper temperatures; Internal temperature of all foods stored in the fridge was between 12 Celsius and 15 Celsius. All PHFs (potentially hazardous foods) in the fridge were discarded.
      • ***This infraction is a critical infraction and has been noted on previous inspections. All cold PHFs must be kept under 4 Celsius or progressive enforcement will be used.
      • Corrective Action(s):
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) See infraction #306 - dirty cloths lining clean dish storage surfaces.
      • 2) Most clean dish storage shelves are quite dirty. Dirty shelves are contaminated and will contaminate your clean dishes.
      • Corrective Action(s): 1) Wash all dishes in the dishwasher before using.
      • 2) Clean all dish storage shelves, and
      • 3) Clean all dishes in the dishwasher before placing them back on the shelves.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Improper manual dishwashing observed. Proper manual dishwashing involves filling one sink with soapy water, and filling one sink with sanitizer. Dishes must be manually sanitized by soaking them in sanitizing solution for a full 2 minutes, not by squirting sanitizer on them. In addition, the two compartment sink should be scrubbed before and after dishwashing, as well as sanitized.
      • 2) Considerable grease, food debris and black mold growth was noted on the side of the two compartment sink. Pictures taken - see file. Sink has obviously not been properly cleaned in a VERY long time.
      • Corrective Action(s):
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Only one sink plug is available. Obtain a second sink plug for proper manual dishwashing. In the meantime wash all items in the dishwasher. Two days to comply.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1) Hot water tap is not working on service counter hand washing sink. Operator notes that staff are using the kitchen sink for washing hands- however there is no pump soap dispenser at the kitchen sink and no paper towel dispenser beside the kitchen sink. Repair the hand sink - this is a critical infraction. Hand washing sinks should be available for use at all times. Two days allowed for repair.
      • 2) Cloth towels are hung near the kitchen sink for use in drying hands. Do not use cloth towels to dry hands. Do not hang cloth towels. Cloth towels were removed at time of inspection. ***This has been noted on previous inspections and is a repeat infraction. Further violations of this nature will result in progressive enforcement.
      • Corrective Action(s):
      • Violation Score: 15
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) There is too much dirt and clutter in corners to tell if rodent droppings are present, or if any of them are fresh. Please note that there was a recent complaint of rodent sightings in the restaurant. Also the poor state of sanitation leaves lots of available food for any rodents which may be present. See also #306.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Most shelves are dirty. Clean.
      • Hard to reach spaces under counters, etc are cluttered and hard to clean. Organize and clean.
      • Corrective Action(s):
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) Numerous surfaces are covered in dirty cloths, some of which are duct-taped to the surfaces. Most of the cloths were physically stuck to the surfaces (ie dried on or stuck with food debris) that they were placed on. Cloths harbour bacteria and are not allowed to line any food prep, food storage, or clean dish storage areas. Operator was upset when she was told that this was not allowed. Remove ALL cloths from ALL countertops, drain tables, shelves and any storage area except for clean cloth storage areas. Note that this is also a violation under #301.
      • 2) The painted pressboard used as a table or counter in the back kitchen is in poor condition; pressboard which is not finished in an impermeable surface such as formica is not suitable for a countertop or work surface as it is not durable even when painted. Note that this piece has visible mold or mildew growing on it, and the edges are badly worn. Remove from facility and IF you replace it, use a suitable durable, impermeable surface. Painted wood is OK for storage shelves but it should not be used for countertops or work surfaces. It is not a food-grade surface and the finish is not durable enough to withstand the level of cleaning needed. Also paint flakes can end up in the food.
      • 3) Filthy cloth mats are used on the floor in the rear kitchen. Cloth mats are not allowed in any food prep, food storage or dishwashing or storage areas. Remove all cloth mats and do not replace them.
      • Corrective Action(s):
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Painted wood countertops are worn, not easily washable. Painted wood is not an appropriate work surface. Replace or resurface wood with a durable, food-grade surface such as formica, stainless steel, etc. Painted wood is only suitable for dry storage of protected food or dish items.
      • Corrective Action(s):
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Numerous used plastic bags were stored for re-use. Do not re-use any plastic bags. Throw them away.
      • Corrective Action(s):
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) Note that drain on sinks are a bit slow, and when dishwasher drains the sink backs up.
      • Grease trap is cleaned by operator instead of a certified company, grease trap contents flushed down toilet.
      • Bylaws require that grease traps are serviced by a licensed company every 6 months minimum. Failure to provide proof of service by a licensed company will result in referral of this matter to the bylaw department or to Metro Vancouner, which could result in hefty fines.
      • 2) Concrete floor finish is badly worn and hard to clean. Refinish.
      • Corrective Action(s):
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Only one fridge thermometer in premise. Obtain an appropriate and accurate thermometer for every fridge. Monitor temperatures at least daily.
      • Corrective Action(s):
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A very small volume of food in the small cooler in the back storage room (cooked potatoes, feta cheese) is being stored above 4 C (food and air temperature 8C).
      • Corrective Action(s): Potentially hazardous foods (cheese, cooked vegetables, dairy, etc.) are to be stored at 4 C or colder. Food moved to larger cooler during inspection. Thermostat was adjusted. Provide an accurate thermometer to check verify that the temperature goes down to 0 to 4 C or only use to store lower risk foods.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Some cleaning is required under shelves and along baseboards.
      • Corrective Action(s): Clean shelves and clean floors, especially along baseboards and in hard to reach areas.
      • Follow a written, routine cleaning schedule. Remove any unneeded items. Wooden surfaces are to be impervious to moisture (utensil drying rack should be replaced as it is wooden).
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Operator has Food Safe however that person is away today. Chef on site requires Food Safe (one person has to have it when business is open).
      • Corrective Action(s): Chef requires Food Safe Level 1 (or equivalent) for when operator is absent. Obtain certificate by May 1, 2020.
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Ice cream scoops are being stored in stagnant water.
      • Corrective Action(s): Since there is no dipper well with running water, use a clean ice cream scoop each time.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): There are no paper towels at the staff hand washing sink.
      • Corrective Action(s): Remove cloth hand towels from the hand washing sink area. Paper towels were provided during the inspection. Use disposable paper towels to dry hands.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is spilled food on floor in food storage area and grease on walls. New wooden counter at front area (near window) has not been sealed.
      • Corrective Action(s): Thoroughly clean all surfaces (walls, equipment, floor, etc.) today. Follow a written cleaning schedule (what you do during the day, at the end of the day, every week, every month, etc. Seal the wooden counter so that it is impervious to moisture and can be kept clean (by March 2020)..
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Cloth towel is being used at hand washing sink to dry hands. It is not single use.
      • Corrective Action(s): Paper towels provided during inspection. Single use hand towels / paper towels must be used to dry hands. Do not re-use cloth towels.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Counter under the display cabinet is made of unfinished wood.
      • Corrective Action(s): All surfaces are to be impervious to moisture and easy to clean.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: One spray bottle is not labelled. Contents are unknown.
      • Corrective Action(s): Label all spray bottles to accurately show contents. Do not mix chemicals/follow directions for safe use of chemicals.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Small bar cooler and domestic cooler do not have indicating thermometers.
      • Corrective Action(s): All coolers are to be equipped with accurate indicating thermometers.
      • Violation Score: 1