INSPECTION REPORT Health Protection JELR-B2RSHS

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 July 17, 2018	TIME SPENT 3 hours
OPERATOR (Person in Charge) Larry Borden		NEXT INSPECTION DATE July 19, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Upper deck: Two door large True cooler air temperature 8-10 C and food temperature 6.5-7C. Your thermometer may be broken. Ice was provided for seafood and thermostat was adjusted during inspection (corrected: later air temperature below 4 C). - Second floor dining kitchen: upper inserts of salad cooler - food temperatures are above 4 C (10 C measured). Lower salad prep cooler air temperature is <4C. - Bar: large one door "bellini" cooler - air and food temperature above 4 C (shrimp at 8 C discarded during inspection and milk moved to alternate cooler at 4 C). Corrective Action(s): Provide an accurate thermometer for the large True cooler on the upper deck. Keep lids down as much as possible to keep cold air in the upper salad cooler. Adjust or service the bellini cooler in the bar. All potentially hazardous foods must be stored at 4 C or colder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Ground floor prep kitchen high temp dishwasher final sanitizing rinse is only 65 C (measured inside of the machine and at the gauge). This dishwasher was not in use during inspection but was run through 5 cycles and the temperature did not reach the required 71C inside of the machine. Corrective Action(s): The final rinse should be 82 C at the gauge and water temperature must reach 71 C measured inside of the machine. Until this can be provided, sanitize pots and utensils manually with 100ppm chlorine or 200ppm quats after they have been cleaned and rinsed or use alternate dishwasher. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Upper deck: lettuce in drawer cooler has visible dirt on it.. Corrective Action(s): Discarded lettuce during inspection. Wash all produce if not pre-washed. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Upper deck floor, especially under the server hand sink and in the server area, requires cleaning. Corrective Action(s): Follow a routine cleaning schedule. Clean the upper deck floor, espectially in the server area. Violation Score: 3

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

Comments

Inspection time: 10:30am Upper Deck Kitchen: Awning is in use over cooking and bar areas - good. Hand washing sinks have liquid soap. Paper towel dispenser empty at server hand sink - replenished prior to opening for lunch service. Note: Server hand sink is slow to drain. Salad inserts- stored in a cooler unit and umbrella is in use to protect from sun. Bring out small volumes and replace with new insert (do not mix new and old sauces). Fish batter and other items are on ice if not stored in a cooler. Bring out in small volumes to be used within 2 - 4 hours. Replace ice frequently. Soup > 60C. Quats sanitizer in spray bottle is used to sanitize counters and food contact surfaces. Glassware washer has an iodine sanitizing rinse. 2nd Floor Dining Kitchen: Hand washing station has liquid soap and paper towels. Hollandais is being made in small volumes using a pasteurized egg - good. Provide a means of time tracking for this item (2 hours if stored below 60 C). Soup > 60C. Quats sanitizer in use. Tongs stored in ice water - previously reviewed procedures (avoid cross contamination/ wash frequently). High temp dishwasher - Water temperature 71 C measured inside of the machine - good. There may be a water leak during cycle - check and repair if necessary. Prep Kitchen: Hand washing station has liquid soap and paper towels and disposable gloves are also worn. Walk in cooler is at < 4 C. Ground Level Bar: Hand washing station has liquid soap and paper towels. Quats sanitizer is available. Glassware washer sanitizer >12.5ppm iodine after set up by bar staff. Remind staff not to let bottle run dry.