INSPECTION REPORT Health Protection JELR-C3MUK3

PREMISES NAME Onyx Steakhouse and Lounge		Tel: (604) 542-0334 Fax: (604) 531-0331
PREMISES ADDRESS 1225 Johnston Rd White Rock, BC V4B 3Y8		INSPECTION DATE June 3, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nicholas Popoff		NEXT INSPECTION DATE June 09, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 58

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher in the main kitchen does not have a final sanitizing rinse (0 ppm chlorine detected after running 3 times and after priming and running again). The chemical sanitizer level in the bottle was low and a new container with fresh sanitizer was provided. The system was primed and still no chlorine was detected after the final rinse. Corrective Action(s): Chlorine feed line was primed again and finally chlorine (50-100ppm) was detected inside the machine after the final rinse - corrected. Verify using test strips that at least 50 ppm is available after the final rinse and after the machine has rested to ensure that all dishes and utensils are santized after they are washed. Verify that the glassware washer has at least 12.5pppm iodine after the final rinse as well using your test strips for iodine. Violation Score: 25

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Numerous mouse droppings were noted in the kitchen (on the metal shelf near the kitchen hand sink) and on the floor. Droppings were also noted on an empty shelf in the dry storage area and on the floor of the basement office/freezer storage room. Droppings were noted on the floor of the storage shed. Corrective Action(s): Food that may have been contaminated was previously discarded as per staff and operator. No evidence of contaminated food during inspection. Premises, including kitchen, bar, and all food storage areas must be free of pests. Your pest management plan is to include: protecting food from contamination, sealing all holes where pests may enter, repairing any water leaks and cleaning up food spills promptly, cleaning floor, and monitoring for pests. A pest control company will help to identify areas where pests may enter and help to eliminate pest problem. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: There is a hole near the shelf at the bottom of the stairs and other areas where pests may enter. The back door to the kitchen is open. Corrective Action(s): Keep back door closed or install a screened door that can be shut to keep out pests. Seal all holes more than 1.5 cm in diameter (diameter of a dime) and keep the premises clean. Remove debris and refuse in the area near the back storage shed to reduce areas where rodents may nest. Keep back storage shed free of pests. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor requires cleaning. There is an accumulation of grease along the floor /wall junction next to the oven. Shelves require cleaning. The cutting boards stored on the shelf by the hand sink in the kitchen require cleaning and sanitizing. Corrective Action(s): Clean floor, clean up grease near cooking equipment, clean shelves, wash and sanitize the cutting boards before next use. Maintain premises in a clean condition. Violation Score: 9

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

Comments

Coolers - temperatures of walk in, large 2 door upright cooler, drawer cooler, and prep cooler were at 4 C or colder. Keep daily records of fridge temperatures. No hot holding during inspection. No menu items with raw fish, raw oysters or raw eggs as per chef. Quats sanitizer in labelled spray bottle was at 200ppm - good. Use every 2-4 hours on surfaces such as counters, long cutting boards. Sanitize all surfaces prior to use. Chlorine sanitizer in labelled spray bottle is at >>400ppm. Note that the required concentration for chlorine sanitizing is 100-200ppm (about 1 tsp per litre) and this can be used for sanitizing wiping cloths and food contact surfaces. Make fresh daily as it weakens over time. Dishwasher - see above. Pest Control - see above. Cleaning - see above. Food Safety Plan and Sanitation Plan - previously submitted, Follow a routine cleaning schedule and ensure all staff are aware of the required procedures. Food Safe - Operator states he and chef have Food Safe. Keep copies of Food Safe certificates on site. Covid-19 Safety Plan. This was not reviewed during inspection but should be reviewed during the follow up inspection. Check BCCDC website on Covid-19 requirements for food businesses to see most current requirements. Post a copy of your written Covid-19 Safety Plan on your website. Upstairs Meeting room bar area - not in use due to Covid-19 (ie no group meetings or events). Glassware washer and this area were not inspected. Bar area - iodine sanitizer - not checked today. Keep records of sanitizer concentration for final rinse. Reviewed requirements of this inspection with operator and staff.