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Wendel's Book Store & Cafe

103 - 9233 Glover Rd, Langley · Restaurant

18 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk-in cooler measured at 8C. Continued to measure in unit for 15 to 20 minutes and unit got down to 6.4 C. Food products were 7.4 C. Checked temp logs and all (7am and 1130 am) within range.
      • Pastry Cooler in back at 7.5 to 8 C. Also left probe in unit for 15 minutes without any change. Checked temp logs and this unit logged 6 to 10 C in last few days. Chef and I discussed with staff the need to communicate to management for corrective actions whenever temperature limits are not met.
      • Corrective Action(s): Chef and manager agreed to adjust the temperature dial on both units to see if adjustments work. For the walk-in cooler the operating range should be 1 to 3 C to offset the usage and traffic in and out. Make adjustments and log the results over 24 hour period. For the pastry cooler make setting adjustments as discussed (make sure the set temperature is no more than 3 and if there is a differential setting make sure it is 2 to 3 max).
      • **If the above doesn't work have units serviced.
      • Email your findings and actions taken.
      • Follow up as per inspection report.
      • Violation Score: 15
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Pan prep cooler measured up to 13 to 14 C. Manager explained this unit had frosted over and was not temping properly. Food was removed and unit was partially defrosted. Staff placed food in unit again, but unclear whether temperatures were verified. The prep cooler next to this unit was also temped around 6 top 8 C. Other prep cooler unit was keeping food below 4 C. Kitchen has fan in use to reduce ambient temperatures, possibly contributing to poor cooler temperatures in this space. Also noted many of the inserts were placed in inserts with may inhibit the proper exchange of cold air to the foods.
      • Corrective Action(s): Staff placed ice on foods in both units in question, but a long-term solution to this problem is needed. Have units serviced to ensure they can keep foods below 4 C. Improved and cooled air in the kitchen space may also help regulate cooler termperatures.
      • Follow up inspection to be completed as noted on report.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A) Mouse activity noted in various places in premises. Droppings and smells evident in staff area cubby. Mbaay be an issue of nesting in the wall. Back bakery lower shelf below prep space observed with mouse droppings. Trolley in bakery with sheet of bagged bread has been accessed by mice. Bag of bread chewed up. Bread discarded. Mouse droppings noted on floor throughout back of premises. Pest control technician was on-site today. More frequent visits may be necessary to better control mouse activity.
      • B) Coackroach activity noted in back bakery area and is likely throughout facility. Back door and staff clothing cubby observed as an area of concentration. Sticky boards purchased by chef and placed in this area three days ago. Full of cockroaches. Observed coackroaches running around in this space and at wall along prep sink in back. Pest control was notified of cockroach activity areas by chef, but unclear what recommendations were made and what actions are planned.
      • Corrective Action(s): A) All mouse accessible food must be protected from mouse access. Bagged or packaged food must not be left out, even on shelves as mice can climb. Continue to work with pest control, and recommend more frequent visits or more mouse controls.
      • B) Have pest control provide specific recommendations for action related to the cockroaches. This will be reviewed at follow up inspection date noted or report.
      • Violation Score: 15
  4. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front display cooler will be replaced. Manager stated they are preparing to replace the unit - currently waiting on a quote.
      • Corrective Action(s): Replace cooler. Do not store any perishable foods inside the unit until it can maintain a temperature of 4C or colder.
      • Date to be corrected by: As soon as possible
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front display cooler air temperature measured at 12C. Temperature logs indicated the cooler has been operating between 8C-17C the past few days. Tiramisu cups, mousse cups, cakes, and nanaimo bars had an internal temperature measured between 10C-14C.
      • Corrective Action(s): Above items were discarded during the inspection. Operator has placed a display piece (labelled) in the unit - foods served will be pulled from another functional cooler - display piece to be discarded at the end of the day.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No hot water detected in handsink beside prep cooler.
      • Corrective Action(s): Adjust/repair handsink plumbing to have hot and cold running water. All handsinks must be supplied with hot and cold running water, liquid soap, and paper towels.
      • Date to be corrected by: Immediately
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Pink and black mildew observed on inside of ice machine.
      • Corrective Action(s): Drain ice. Thoroughly clean and sanitize ice machine.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front display cooler air temperature measured at 12C.
      • Corrective Action(s): Repair/replace front display cooler to operate at 4C or colder. Do not store any perishable foods inside the unit until it can maintain a temperature of 4C or colder.
      • Date to be corrected by: As soon as possible
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice machine has bioslime formation
      • Corrective Action(s): Clean and disinfect ice machine as per manufacture instructions by April 5, 2024
      • Violation Score: 9
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Food not maintaining adequate temperatures in walk-in cooler, as well as the pasta prep cooler, and salad prep cooler on cookline. Temperatures ranged from 7.5 C to 12 C. Significant foot traffic in and out of walk-in cooler. General ambient temperature along cookline quite warm. Air conditioning in building has been redirected to cookline, but canopy exhaust isn't strong enough to remove sufficient hot air in the kitchen. Review of temp logs revealed elevated temperatures at the end of day 9PM, but within acceptable parameters at the beginning of the day 7 AM.
      • Corrective Action(s): A) Immediately have service technician in to look at walk-in unit. Adjust to as close to 0 C as possible to improve daytime temperture controls and to accomodate heavy use of this unit.
      • B) Have technician also look at prep line coolers and adjust to maximum output without freezing.
      • C) Supplement prep cooler inserts with ice baths and replentish ice after each rush or more often as necessary.
      • D) Control volumes of food stored on cookline coolers.
      • E) Increase frequency of temp log recording as discussed and have system to take proper corrective action as per Food Safety Plan.
      • F) Recommend better temperature monitoring system for walk-in cooler as this unit is important to overall safe delivery of food to customers. Many app based systems that will improve temperature monitoring and will be more reliable than staff.
      • Follow up inspection in five days as noted on report.
      • Violation Score: 25
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Several coolers observed at elevated temperature.
      • A) Front coffee milk cooler noted at 6 C. Monitor.
      • B) Cake display cooler (front area) noted at 10 C. Unit is old and provides only radiated cooling from top coils. No significant frosting noted.
      • C) Cake cooler (back area) noted at 9 C. This unit is old.
      • D) Multiple trays of eggs in bakery kept at room temperature.
      • Corrective Action(s): A & B) Monitor units for recovery between rushes - add temp log intervals (i.e. 12pm and 3pm) to ensure unit can recover to acceptable temperature of 4 C. *Service as required.
      • B) Unit does not appear to be keeping product below 4 C. If this unit cannot keep 4 C or below, switch to "display only" for products and store bulk of cakes etc. in alternate cooler at 4 C.
      • C) This unit must maintain food at 4 C or less at all times. Relocate cakes to alternate cooler (walk-in) until unit can reliably keep product at 4 C or less.
      • D) Limit room temperature storage of whole eggs to one tray and rotate accordingly for baking purposes.
      • All above items will be reviewed at follow up inspection date noted.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A) Cavity below front handsink observed extremely dirty with accumulations of food debris and dessicating rodent (possibly on old sticky trap?). This space smells.
      • B) Floor behind some of the prep coolers in cookline part of kitchen observed with minor build up of debris in hard to reach areas (around legs or wheels of equipment). Noted ants behind sandwich prep cooler. Black carbon build up noted around these legs of equipment.
      • Corrective Action(s): Make sure staff accountable for cleaning quality when equipment moved. Talk to pest control regarding ant control if persists.
      • A) This cavity must be properly cleaned, then access blocked with cover plate.
      • Check at next routine inspection.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food observed stored on the ground in the walk in cooler.
      • Corrective Action(s): Ensure that food is stored at least 6" off the ground.
      • Violation Score: 9
  13. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Orange cleaner still being used in place of sanitizer for customer tables
      • Corrective Action(s): Please note that orange cleaner must be rinsed after use. Instead, use a no-rinse sanitizer.
      • Bottles replaced with sanitizer at time of inspection
      • 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): 1. Observed Garlic Butter made in house with fresh garlic stored at room temperature
      • 2. Observed small containers of sourcream and sauce stored at room temperature
      • 3. Observed an inappropriate ice bath
      • Corrective Action(s): 1. Please note fresh garlic in butter/oil provides an anaerobic enviroment which may allow spores to germinate and cause food borne illness. This item must be stored in a cooler at 4C. If you need it to be soft for service, recommend small portions that will be used up 1 hour.
      • Product discarded at time of inspection
      • 2. Dairy based sauces must be stored at 4C or below
      • 3. Ensure an ice bath is prepared so that the container is buried in the ice. Not simply resting on top. General rule of thumb, food level is equivalent to ice/water level
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed a multi-surface cleaner being used on food contact surfaces in place of a sanitizer.
      • Corrective Action(s): Ensure all surfaces are thoroughly washed with soap and water and then an approved sanitizer is in use (i.e. Quats at 200ppm)
      • - Observed a dispenser in prep area, however, at the dishwasher dispensers there is no sanitizer dispenser. Recommend installing an additional sanitizer dispenser at the dishwasher.
      • - Ensure test strips are on-site to verify Quats concentration is 200ppm
      • - Provide appropriately labelled spray bottles or sani buckets to be available throughout the kitchen and for front of house staff
      • - Chef prepared sani-buckets for staff at time of inspection
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1.Observed knives stored in a plastic container that required cleaning
      • 2. Observed bowls, containers, and inappropriate scoops stored in bulk bins, inserts of food and ice machine
      • 3. Observed inserts stored on food surface
      • 4. Observed storage of utensils in one bin that requires cleaning and sanitizing, and another bin stored under handwashing sink
      • Corrective Action(s): 1. Ensure knives are stored in a manner that ensures they remain in a sanitary condition - recommend a magnetic rack
      • 2. Remove all bowls, containers, inappropriate scoops. If you wish to store a scoop of some sort in foods, they must have an appropiate handle and the handle must be stored up & out of foods
      • 3. Ensure all containers have a barrier between the food surface and the bottom of another container
      • 4. Ensure all utensils are stored in a clean and sanitary manner - in a clean bin and stored away from sources of contamination
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed dust build-up on ducting, ceiling and other pipes in back prep-space. Typically, a food prep area would have a drop ceiling to ensure a smooth, cleanable surface.
      • Observed dust/debris build-up on racks in prep area
      • Corrective Action(s): A thorough cleaning is required of ducting/pipes/ceiling,etc and storage racks. Chef stated that the ceiling is already on his list, and racks will be cleaned. New racks are also in the process.
      • Violation Score: 3
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions