INSPECTION REPORT Health Protection JELR-BLXRTK

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 19, 2020	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Larry Borden		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The second floor dining kitchen "appie" cooler has an air temperature of 9.7 C (my thermometer) and 9.1 C (your thermometer). Food in that cooler temperature measured at 9 - 10 C. This cooler contains a small volume of potentially hazardous (higher risk) foods stored overnight and some proteins/higher risk foods that were just put in this cooler and have also been covered in ice. Corrective Action(s): Higher risk foods stored for a short time in this cooler have been moved to another cooler. Discard any potentially hazardous foods that have been in this cooler for more than 2 hours as per your written food safety plans. A technician has been called. Use the cooler to store higher risk foods only when it can keep them at 4 C or colder. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hollandais is made with liquid pasteurized egg (good) and is kept for aobut 4 hours (lunch service). Food temperature is below 60 C. Corrective Action(s): Follow your food safety plan and either keep food above 60 C or, discard hollandais sauce if food temperature is below 60 C for more than 2 hours. Time tracking for this would be required. Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Tzatziki sauce is at 7 C. Corrective Action(s): Follow your food safety plan for hollandais sauce and for sauces such as tzatziki sauce (time tracking). Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning is good. There are some areas that require increased cleaning. Two compartment pot sink in prep kitchen - plumbing is being repaired. Floor in second floor bar cooler is being replaced. Corrective Action(s): Clean under equipment (such as the salad cooler) and clean filters above the cooking equipment in prep and dining kitchens. Add these to your cleaning schedule. Floor in the bar on the second floor is currently being repaired - good. Surfaces are to be impervious to moisture and easy to clean. Finish repair of drain pipe under two compartment pot sink in prep kitchen. Violation Score: 3

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

Comments

Dining Kitchen (second floor): - Coolers are keeping food at 4 C with the exception of the "appie" cooler (see above). - Cold holding of batter is on ice. Cold holding of sauces such as tzatziki sauce temperature 7 C - see above for time tracking. - Hollandais is made with a liquid pasteurized egg yolk. Food temperature is at 50 - 55C - see above for time tracking. - Soup hot holding is at 60 C. - Hand washing sinks - one at each entrance to the kitchen have hot/cold water, liquid soap and paper towels. Non-latex gloves are also available. - Recommend that the additional hand sink in the main kitchen be made accessible for use by dining room kitchen staff. - Tongs and utensils are stored in an ice water bath (no chemicals) - good. - Reviewed storage of clean cutting boards. - Quats sanitizer in spray bottle is at 200ppm - good. - Commercial dishwasher once warmed up had a final sanitizing rinse of 71 C measured inside of the machine (good) when the gauge read 85C/ 185 F. Verify with your records daily. - Dining room bar kitchen has a hand sink with hot/cold water, liquid soap, and paper towels. Bar fridge containing dairy is at <4 C - good. - Dining room bar floor is being replaced. - General cleaning is ok. Clean filters above cooking equipment and under equipment more frequently - see above. Ground Floor Prep Kitchen: - Walk in cooler is at <4 C. - Cooking food temperature >74 C. - Hand sink has a blended hot water temperature of about 40 C - good. Liquid soap and paper towels are provided. - Ice machine is very clean and was recently cleaned (schedule posted). - Two compartment sink pot sink - drain was plugged and is being repaired - see above. - Prep sinks - ok. - Quats sanitizer - *50ppm quats detected in spray bottle. Re-filled and quats is being dispensed at 200ppm (good) but only after the air is run out of the automatic dispenser plastic tube first. Advise staff. - Commercial dishwasher has a final hot water sanitizing rinse - good (71 C + measured inside of the machine/ >82 C measured on the gauge). - Mechanical exhaust filters - increase cleaning frequency. - Lighting bulbs are in plastic tube covers - good. Ground Floor Lounge - has not been in use since December. Check glassware washer iodine sanitizer rinse daily when in use. Coolers today are at 4 C or colder. Upper Deck Kitchen - is currently closed and is not in use during winter months (not inspected today). General: - Food Safe certificates - Manager requires and if Manager is absent, at least one person per shift requires a valid certificate. Certificates expire after 5 years and can be renewed before they expire by taking an online Refresher course (see www.foodsafe.ca) (Provide an update to Fraser Health). - Food Safety and Sanitation Plans/Cleaning Schedule - keep copies available on site. Follow standard procedures as per your written plans. Temperature records are being kept. Take corrective actions where required. - Raw oyster warning is on the menu. Records/tag information is being kept for oysters and shellfish - good. - Pest control monitoring is in place.