The Wooden Spoon Bistro
B-221 Market Ave Grand Forks BC V0H 1H0 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed meat thawing at room temperature. When I told staff member what temperature the meat was at and inquired about this, staff member replied "it's still frozen in the middle". This is concerning - despite the middle being frozen, the food safety risk is that the outer portion of the meat is already in the "danger zone" where bacteria can grow. Bacterial growth happens on the outside first.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door of kitchen was observed to be left open at the time of inspection. This was corrected during inspection. The operator must have the screen door closed at all times to prevent entry of any pests into the kitchen.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Butter chicken and rice in containers were found at ~21C near the cooking line during inspection. Storing potentially hazardous foods (PHFs) for prolonged periods in the danger zone (4-60C) can dramatically increase the growth of pathogenic bacteria. Please immediately change the way that PHFs are stored during your lunch rush to decrease the risk of causing a food borne illness.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Cooks are noted to wipe hands onto soiled hand towels to remove food debris. High touch surfaces like hand towels that are not routinely sanitized have an increased chance of contaminating food and food contact surfaces with pathogens.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine Chemical dishwasher was at 0 ppm and not adequately sanitizing dishware during inspection. Operator is currently using three compartment sink method with chlorine sanitizer at 100 ppm. Quaternary Ammonia sanitizer (Quats) in spray bottles were at 0 ppm during inspection. Operator depends on sanitizer and dishwasher technician for sanitizer verification. Please discontinue this practice and have BOTH chlorine and quats sanitizer test strips to verify that they are 100 and 200 ppm, respectively.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine Chemical dishwasher was at 0 ppm and not adequately sanitizing dishware during inspection. Operator is currently using three compartment sink method with chlorine sanitizer at 100 ppm.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Observed staff using the 3 compartment sink method to wash, rinse, and sanitize dishes. Sanitizing solution contains 100ppm chlorine. The rack of dishes are then put through the dishwasher. Dishwasher is rinsing dishes with 50°C water and does not dispense any chemical sanitizer, making this an unnecessary step. Operator will get the dishwasher repaired so that it is working at a sanitizing temperature or dispensing sanitizing solution. In the meantime, dishes will be washed manually using the 3 compartment sink method, ensuring that all dishes are sanitized using 100ppm bleach solution after washing and rinsing with soap.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?