Fraser Health Authority



INSPECTION REPORT
Health Protection
PKUR-C6ETW5
PREMISES NAME
Oceana Parc - Main Kitchen		Tel: (778) 294-1115
Fax:
PREMISES ADDRESS
1575 George St
White Rock, BC V4B 0B6		INSPECTION DATE
August 31, 2021		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Michael Traquair		NEXT INSPECTION DATE
3 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1. In use wiping cloths not stored in sanitizer solution.
2. Old food debris on floor and containers of food stored on floor of the walk-in freezer.
Corrective Action(s): 1. In use wiping cloths are to be stored in a sanitizer solution or laundered after each use to prevent contamination of food contact surfaces. Correct immediately.
2. Clean and organize walk-in freezer so that is free of debris and all food is stored 6 inches off the floor. Correct by September 14, 2021.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Only cold water available for hand washing in staff washroom.
Corrective Action(s): Turn on hot water line in wsahroom so that the handwashing sink always has hot and cold running water to facilitate proper handwashing. Correct immediately.
Poster for hand washing after using the washroom provided.
Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Routine Inspection
-High temperature dishwasher registered at 72 C on plate surface - good.
-Sanitizer dispenser registered at 400 ppm for Quats. Use at a concentration 200-400 ppm only as using a solution greater than 400 ppm will require a potable water rinse.
-Sanitizer bottles available throughout facility.
-Handwashing sinks within the kitchen equipped with hot and cold running water, liquid soap, and single use towels.
-All refrigeration units were at 4 C or below.
-Walk in freezer at -18 C or below.
-Deep freezer at -18 C.
-No hot holding observed at the time of inspection.
-Temperature logs maintained.
-No signs of pests.
-General sanitation satisfactory.
**Garbage disposal area: ensure bags are thrown in garbage bins and not left on the floors to keep room in a sanitary condition.

-Discussed the use of pasteurized liquid eggs and dry egg mix for hollandaise sauce.
-Oysters are served cooked only.
-Discussed proper thawing of fish.
**Lavender oil mix discarded at the item of inspection. Do not store oil mixes at room temperature.

Note: Any additions to food menu requires an updated food safety plan.