INSPECTION REPORT Health Protection JELR-BAGTPG

PREMISES NAME Coney Island Seafood		Tel: (604) 531-9483 Fax:
PREMISES ADDRESS 15487 Marine Dr White Rock, BC V4B 1C9		INSPECTION DATE March 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There are no paper towels in the staff washroom. Corrective Action(s): Paper towels provided during inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Food handler is preparing food and also rinsing off dishes without washing hands. Corrective Action(s): Wash hands (using liquid soap, hot/cold water) at a designated hand washing sink after handling dirty dishes and before you begin food preparation. Use paper towels to dry hands. Gloves used during food preparation are to be disposable. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food is spilled in the back storage area and floor needs better cleaning in the bar area. Corrective Action(s): Clean up all food spills and clean the bar area thoroughly. Monitor for pests as part of your pest control program. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Corrective Action(s): Renew Food Safe certificate if obtained more than 5 years ago. Violation Score: 1

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

Comments

Coolers are at 4 C or colder. Keep temperature records. No hot holding during inspection. Fish is frozen. Receipts are available. No halibut today. Wiping cloths - store in a sanitizing solution. Operator advises that cloths are sanitized every 2 -3 hours. Use 1 tsp bleach in 1 litre of water. Bleach is available. Commercial dishwasher has a hot water sanitizing rinse (>160 F measured inside of the machine). See above regarding Food Safe - Operator is to have a valid Food Safe certificate and if absent, at least one person per shift is to have Food Safe level 1 (unexpired).