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The Wooden Spoon

15171 Russell Ave, White Rock · Restaurant

18 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection prewash sink also used as a hand sink lever to switch between spray nozzle and tap not in good working order.
      • Corrective Action(s): Operator aware of issue and is to service once replacement part is obtained. In the interim, have kitchen staff wash hands at hand sink in the front service area or the back kitchen 2 compartment sink.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: At the time of inspection prewash sink also used as a hand sink lever to switch between spray nozzle and tap not in good working order.
      • Corrective Action(s): Operator aware of issue and is to service once replacement part is obtained. Ensure this sink is provided with hot/cold running water, liquid soap and paper towels. Correct by December 2, 2025.
      • Note: operator considering installing a new designated hand sink in the same area.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Dishwasher sanitizer jug was empty. Chlorine residual measured 0 ppm.
      • 2. Quat sanitizer spray bottles for food contact surfaces measured 0 ppm.
      • Corrective Action(s): 1. Supply new sanitizer jug for the dishwasher. Ensure sanitizer volume is monitored on top of checking with test strips.
      • 2. Manually prepare sanitizer spray bottles. Use test strips to confirm they are at 200 ppm.
      • Violation Score: 25
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Perishable foods are stored in both the prep cooler and stand-up cooler in the back area.
      • Corrective Action(s): Store only enough perishable food for a 2 hour period in the prep cooler. Keep the stand-up cooler empty.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Quat sanitizer spray bottles measured 500 ppm.
      • Corrective Action(s): Dilute sanitizer so it is at 200 ppm. Use test strips to verify the concentration.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler and stand-up cooler in the back area are are maintaining temperatures of approximately 10°C.
      • Corrective Action(s): Service both coolers so they are able to maintain <= 4°C. Correct within 1 week.
      • Violation Score: 9
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A small number of droppings noted today. Pest control program is in place. Food is protected from contamination.
      • Corrective Action(s): Continue with licenced pest control, cleaning, and monitoring for pests. Premises is to be free of pests.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 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
  12. Routine Inspection

    1 infraction

    • 204 - 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).
      • Corrective Action(s): Ensure hot holding items are reheated to 165F/74C before placing on the steam table.
      • Violation Score: 5
  13. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pooled eggs are at 9 C. These are being discarded after 2 hours (time tracking board is being used).
      • Corrective Action(s): Use a single insert (not double) or supplement the line cooler insert with ice and keep lid down so that the egg temperature is 4 C or colder. Discard pooled eggs after 2 hours and ensure that pooled eggs are fully cooked to order.
      • Violation Score: 5
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small volume of pooled eggs are at 12 C.
      • Corrective Action(s): Pooled eggs discarded during inspection. See BCCDC information previously given. If pooling eggs, pool just before cooking and fully cook.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor under equipment and in bar area under sink/coffee grinder requires cleaning to remove food debris. Food debris can attract pests such as fruit flies.
      • Corrective Action(s): Fully clean flooring in all areas, especially under equipment and along the floor/wall junction.
      • Floor in the kitchen and dishwashing area is very worn and not easy to clean. Provide a timeline for repair or replacement of the floor so it is impervious to moisture and easy to clean.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles are not labelled.
      • Corrective Action(s): Label spray bottles to accurately show contents.
      • Violation Score: 3
  15. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Pooled eggs by grill on ice (egg temperature 9.5C), and in upper line cooler (egg temperature 8.4C), and in back food prep area (egg temperature 10 C) are all above 4 C. Chef advised that these were cracked today.
      • Corrective Action(s): Pooling of eggs is not recommended however, if pooled, store at 4 C or colder and discard after 2 hours. "Sous-vide" eggs are cooked to 65 C as per chef. Store at 4 C or colder unless using right away. Keep temperature records for "sous-vide" eggs (no records available today).
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Two inserts on left side of hot holding equipment are at 56 C.
      • Corrective Action(s): Use more water to ensure food is held hot at 60 C or hotter. Discard potentially hazardous foods that have been stored at <60C for more than 2 hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing station in the main kitchen - faucet handle is broken so cold water cannot be used.
      • Corrective Action(s): Repair as soon as possible so both hot and cold water can be used to wash hands and to prevent scalding (hot water is at 56 C).
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Corrective Action(s): Continue with regular cleaning. Follow a written, routine cleaning schedule.
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sliced cooked beef in upper insert of 3 door line cooler is at 15 C. Items are single portion/pre-packaged and are overflowing the inserts.
      • Corrective Action(s): Discard food that has been stored above 4 C for more than 2 hours. Do NOT over fill the insert. All potentially hazardous foods must be stored at 4 C or colder.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two left side inserts (beef and artichokes) in steam hot holding unit are at about 55 C. Other items in this unit are at 60 C or hotter.
      • Corrective Action(s): If potentially hazardous foods are at <60 C for <2 hours, discard or reheat to 74 C and then hot hold above 60C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Main kitchen commercial dishwasher has no sanitizing rinse (0 ppm chlorine detected after the final rinse and after 3 runs). The sanitizer bottle and the detergent bottles are empty. The wash water temperature gauge reads only 105 F (my thermometer inside the machine reads 107 F/ 42 C) and the machine specifications are for the water temperature to be 120 F.
      • Corrective Action(s): Corrected during inspection: The empty detergent and chlorine bottles have been replaced with full bottles and 50ppm chlorine detected after the final rinse. Ensure that the minimum wash water temperature is 120 F as per machine specifications.
      • Check the chlorine sanitizing rinse and record concentration daily. This is a repeat request.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Water is accumulating under the double sink in back prep room. The filters for the mechanical exhaust above the cooking equipment have been removed.
      • Corrective Action(s): Repair any water leaks, replace exhaust filters, clean under equipment, and follow a routine cleaning schedue.
      • Violation Score: 3
  17. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two door line (prep) cooler air and food temperatures are above 4 C / 40 F at 10:15am (air & food 7 C+ / food also at 48 F).
      • Corrective Action(s): Discard small volume of potentially hazardous foods stored in this cooler (hard boiled eggs discarded during inspection). Do not use this cooler for potentially hazardous food storage (eggs, cheese, cooked foods, etc.). Store only lower risk foods in this cooler.
      • Violation Score: 5
  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Three (3) door line cooler air and food temperature is above 4 C /40 F (14C air temperature />50F food temperature measured).
      • Two (2) door line cooler air temperature is 12 C and food temperature is 46 F - 50F).
      • Temperature records for today taken in the morning indicate 2 C for both coolers.
      • Pooled eggs >4 hours are at >4 C - no ice under pooled eggs and batter.
      • Corrective Action(s): Immediately discard any potentially hazardous foods (pooled eggs, meat, poultry, seafood, dairy, cooked vegetables, etc.) that have been stored so that the temperature is >4 C for more than 2 hours. Sausages and other foods that were just cooked have been moved to alternate cooler to be stored at <4 C. Store all potentially hazardous foods at 4 C / 40 F or colder. Provide an accurate indicating thermometer for the 3 door prep cooler.
      • Follow the BCCDC guideline for pooled eggs previously given to you.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A substance that looks like mold is on the caulking around the dishwashing sinks. There is broken tile under the wood above the double sink in the dishwashing area.
      • Corrective Action(s): Thorougly clean around sinks, under equipment, and in hard to reach areas. Seal all wood, repair tiles and caulking so that all surfaces are smooth, impervious to moisture and easy to clean.
      • Violation Score: 3