INSPECTION REPORT Health Protection JELR-AYZU3L

PREMISES NAME Ocean Rock Bistro		Tel: (604) 536-2697 Fax:
PREMISES ADDRESS 101 - 14909 Marine Dr White Rock, BC V4B 1C2		INSPECTION DATE May 22, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Bekir Altintas		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Corrective Action(s): Remove items that are not needed so that ktichen is better organized and easier to clean. Keep non-food items (chemicals, etc.) separate from food. Violation Score: 3

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

Comments

1. Food safety plans: Amend your written plans to include the cooking temperature for fish and hamburgers (74 C). These items are cooked and served. OK for hamburgers and fish cooked/reheated to 74 C. You may need other agency approval for deep fryer maintenance (eg fire). 2. Sanitation plans: Written procedures were provided for cleaning and sanitizing the gelato machine. Procedures did not include the specific concentration of sanitizer. Operator has clarified and 200ppm chlorine will be used to sanitize: Wash, rinse, sanitize (1 tsp plain, domestic bleach in 1 litre water for 2+ minutes), and rinse/air dry. Standardize procedures and amend your written plans. Ok to make gelato. Poster given. 3. Habco cooler is only being used for pop and bottled water (no potentially hazardous foods or milk as temperature is still above 4 C). Check fridge temperatures daily with an accurate thermometer. 4. Continue to clean and remove all unneeded items. 5. Dishwasher - Use only single service (disposable) trays/utensils for customers as dishwasher is not being used. A triple sink is available to wash, rinse, sanitize and air dry bowls and scoops.