INSPECTION REPORT Health Protection RWOG-AZVUTE

PREMISES NAME Boathouse Restaurant (Port Moody)		Tel: (604) 931-5300 Fax: (604) 931-5370
PREMISES ADDRESS 2770 Esplanade St Port Moody, BC V3H 0C8		INSPECTION DATE June 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jason Ocenas		NEXT INSPECTION DATE June 25, 2018
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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Cut fruit (garnishes) at the bar were at room temperature. 2) Food in the inserts are approximately 10C 3) Bar coolers measured approximately 10C Corrective Action(s): 1) Cut fruit placed on ice. Reminder that whole fruits are considered potentially hazardous foods after they have been cut/processed 2) Fill air gap between bottom insert and smaller inserts with ice water for better temperature transfer from the cooler OR place smaller amounts of food in the inserts and discard every four hours. Bottom drawers of the same units are 4C or colder. 3) Remove all potentially hazardous foods (milk, shrimp, etc) from these coolers and have them serviced Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Coolers measured 4C or colder - Freezers measured -18C or colder - Hot held foods measured 60C or hotter - Handwashing stations stocked with soap, paper towels and hot and cold running water - Dishwasher measured 76C at the final rinse cycle - Bar glasswasher dispensed 12.5ppm iodine - Proper thawing observed (in cooler, and in cold running water) - Foods are date-labelled - Dipper well not in use as it is leaking; staff are storing scoops in ice water and changing the solution every hour in the meantime - Ensure that the tube lights throughout the kitchen are either covered by plastic panels, or have a plastic sheath around them Note: Any FOODSAFE certificates obtained before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or http://www.foodsafe.ca/