INSPECTION REPORT Health Protection MLOO-D2WUMC

PREMISES NAME Boathouse Restaurant (White Rock)		Tel: (604) 536-7320 Fax: (604) 536-7353
PREMISES ADDRESS 14935 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE February 29, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Larry Borden		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Main floor kitchen dishwasher rinse cycle was measured to be 67°C at the plate level. Corrective Action(s): Dishwasher setting was adjusted during inspection. Measured 71°C at the plate level during the rinse cycle after adjustments. Monitor and ensure the gauge reaches 82°C during the rinse cycle (this will produce 71°C at the plate level). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Liquid soap was missing at two hand washing stations: rear kitchen and bar Corrective Action(s): Supply these hand washing stations with liquid soap. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Flies observed at upstairs bar area. Corrective Action(s): Clean and sanitize all surfaces to remove debris, moisture, and sticky residues. Sanitize drains with bleach solution. Violation Score: 3

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels (after correction) - Coolers are ≤ 4°C, freezers are ≤ -18°C - High temperature dishwasher is available. Final rinse temperature reached ≥ 71°C (after correction). - Glasswasher is available. 12.5 ppm iodine residual detected. - Temperature and dishwasher logs are available - 200 ppm Quat sanitizer is available - Dry storage areas are maintained - Pest control services are in place. Service reports are available for review. - Premises is well lit Note: - Ensure in-use utensils are fully submerged in ice water - Include sanitizer concentration checks in logs (record in ppm) - Follow-up on defrosting coolers soon after detecting them instead of waiting until the next temperature check