The Wolf's Den
1105 9 St S Golden BC V0A 1H0 · Restaurant - Food Service
11 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips were not available/expired for chlorine, QUATS, and iodine.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Build-up of food debris and grease observed along the fryer lines in the main cooking area. This build-up of debris and grease can increase the risk of food contamination, as well as attract pests.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Upon inspection, it was noted that the line cooler cutting board was significantly scored from use.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Upon inspection, it was noted that operator did not have CL test strips for sanitizer.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Upon inspection, it was noted that bleach sanitizer was visibly contaminated and measured below 50ppm, indicating it had not been changed recently.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Cheese slices in the prep cooler table measured at 12 degrees C and is filled over the container.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Many tiles in the dishwashing area is cracked and is no longer smooth and easily cleanable.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Soups, gravies, and sauces were stored and held at ~50°C less 2 hours on the hot holding unit. Potentially hazardous foods must be stored at 60°C or hotter to prevent the growth of pathogens. The food items were reheated in pans and transferred to the hot holding units at time of inspection.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Mechanical glasswasher was measuring ~10ppm chlorine. Repair/replace the dishwasher so it is functioning as intended with a minimum concentration of 50ppm chlorine. Wiping cloths were stored in containers with QUATS and measured ~200ppm at the time of the inspection - good.
- F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): At the time of the inspection, staff were unable to locate a food safety plan anywhere on-site. If a food safety plan has been developed, please forward a copy to the district EHO to review. Resources and templates have been provided to the owner/operator if one has not been developed.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): At the time of the inspection, staff were unable to locate a sanitation plan anywhere on-site. If a sanitation plan has been developed, please forward a copy to the district EHO to review. Resources and templates have been provided to the owner/operator if one has not been developed
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
6 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Cooked potentially hazardous foods (ie: burgers) were being stored at ambient temperature at the time of inspection. Measured temperature at 29C. Operator stated that the burgers had been cooked and then held at ambient temperature within the last hour - CDI Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Portion out amounts needed for anticipated rushes. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. All other hot held items in the steam table measured at 60C or hotter at the time of inspection.
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Potentially hazardous foods in walk-in cooler measured at 5-7C at the time of inspection. The door for the walk-in would not fully close properly and the locking mechanism was noted to be broken at the time of inspection. Do not store potentially hazardous foods in the walk-in cooler until: - It can consistently maintain a temperature at or below 4C.; and - The broken mechanism is fixed/replaced so that it can serve it's intended purpose. 2. Coolers were missing a working internal thermometer at the time of inspection Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Wiping cloths were not being stored in a sanitizer solution at an acceptable concentration at the time of inspection. Ensure that wiping cloths are stored in a sanitizer solution (Bleach: 100 ppm; QUATS: 200 ppm) when not in use. Refresh solutions as needed. 2. Utensils (ie: Knifes) were being stored directly ontop of a refrigeration unit (an area that is not regularly cleaned and sanitized, so cross contamination can occur). There was an accumulation of debris and grime in the beverage gun and holder. Ensure that food contact surfaces, equipment and utensils are stored in a manner that prevents contamination. 3. There was an accumulation of food debris, grease, and grime in the hard to reach areas of the establishment (ie: behind, below and around equipment). Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests. Dishwasher final rinse concentration reached at least 50 ppm Cl at the time of inspection. Glasswasher final rinse concentration reached at least 12.5 ppm Iodine at the time of inspection.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Raw exposed wood was noted in the kitchen area. Ensure that all food contact surfaces are made of materials that are easy-to-clean, non-absorbent, non-porous, impermeable, and non-toxic. 2. There was a noticeable gap between the door and floor in the back storage room. The back storage room was used to store dry goods, potentially hazardous foods in refrigeration units, and wood (for fireplaces). Ensure that the gap is sealed (ie: install a door sweep) to prevent the entry of pests into the premises.
- 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 14.11 - The premises must be maintained to prevent harbourage of pests.
- 14.12 - The premises must be protected against entry of pests.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Up-to-date temperature logs were not onsite and refrigeration/hot holding temperature history could not be verified. Operator stated that the owner had the most up-to-date copies. Ensure that temperatures of all hot holding and refrigeration units are being checked and recorded at least twice daily. Take corrective actions as necessary. Keep a copy onsite for workers and inspectors to review.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Dishwasher and bar glasswasher final rinse concentrations were not being monitored and recorded. Ensure that the final rinse concentrations of the dishwasher and glasswasher (at least 50 ppm Cl and 12.5-25 ppm Iodine respectively) are being checked and recorded at least twice daily to verify that dishware and glasses are being cleaned and sanitized properly. Use appropriate test strips to verify concentrations. Take correctively actions as necessary. Keep a copy of the log onsite for workers and inspectors to review.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions