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The Wild Fig Restaurant

405 North Rd, Coquitlam · Restaurant

12 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. 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 were stored in a prep cooler at 8-9°C.
      • Corrective Action(s): Discard all potentially hazardous foods kept in this prep cooler for more than 2 hours. Move any potentially hazardous foods kept in this prep cooler for less than 2 hours to an alternative working cooler.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler is maintaining temperatures of 8-9°C.
      • Corrective Action(s): Repair cooler so it is able to maintain <= 4°C. Do not store any potentially hazardous foods in this cooler until it is able to do so.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (chopped veg, cheese, rice, etc.) stored in prep cooler at <= 10°C.
      • Corrective Action(s): Discard all potentially hazardous foods held in this cooler for greater than 2 hours. For foods held in this cooler for less than 2 hours, move them to alternate cooler capable of maintaining <= 4°C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station in the back area of the kitchen is missing paper towels.
      • Corrective Action(s): Supply the hand washing station with paper towels. Ensure all hand washing stations are properly equipped at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bulk food scoops are improperly stored. Handles of scoops are buried in food.
      • Corrective Action(s): Clean and sanitize the scoops. Store outside of the bulk bins in a dedicated container. Clean and sanitize the scoops and storage container regularly.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One prep cooler is maintaining 10°C.
      • Corrective Action(s): Repair/adjust cooler so it is able to maintain <= 4°C. Do not use it to store potentially hazardous foods until it is able to do so.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): All handwashing stations missing either paper towels or paper towels and soap. Paper towels, soap and hot/cold running water is neede so that the employees may adequately wash their hands. Ensure all hand washing stations are stocked.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Ice machine has mold inside.
      • When the ice is coming out, it may make contact with the mold therefore contaminating it.
      • Stop using the ice, emptly the ice machine, clean the mold, sanitize the inside of the machine and then you may start using it again.
      • Date to be corrected by: Immediately
      • 2) Meat slicer has food bits on the blade since the previous night.
      • This may contaminate other food being cut/sliced.
      • Clean and sanitize the meat slicer; make sure iti is sanitized minimum every 4 hours.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Banquet prep area perimeter has build up of dirt and debris. Under all prep tables in the kitchen there is presence of food debris.
      • This may lead to harbouring of pests. Clean this area thoroughly and more frequently.
      • Date to be corrected by: 3 days
      • Corrective Action(s):
      • Violation Score:
  10. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The glasswasher does not produce enough sanitizer at final rinse cycle.
      • Corrective Action(s): Ensure that the glasswasher produced at lest 12.5ppm iodine OR 100ppm chlorine at final rinse cycle. Do not use the glasswasher until it is repaired.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed salmon stored below raw meats on a rack in the walk-in cooler. The raw meats were placed on a pan and showed no signs of cross-contamination at the time of inspection.
      • Corrective Action(s): Relocate the salmon and ensure that no foods are stored under raw meats. Juice from raw meat may contaminate foods stored below.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed open bags of grain, rice, flour etc stored in the dry storage area.
      • Corrective Action(s): Ensure that open bags of dry goods are stored in pest-proof containers with tight fitting lids.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Scoops stored inside of dry goods bins with scoop handles in contact with the product.
      • -Open bags of dry goods noted inside dry storage area
      • Corrective Action(s): -Store scoops in a manner that handle does not come into contact with the product (ie. in a clean container outside of the bin or holder within the bin
      • -Close dry goods bags when not in use or transfer opened products to pest proof containers with tight fitting lids to prevent contamination of food products
      • Violation Score: 3