INSPECTION REPORT Health Protection JELR-B89SNC

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 January 9, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Larry Borden		NEXT INSPECTION DATE 4 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep kitchen dishwasher has a maximum final rinse temperature of >71 C measured inside of the machine- good. The temperature gauge shows 65 C for the wash water but only about 0 - 40 C for the final rinse water temperature. Corrective Action(s): The temperature gauge must be repaired to verify the final sanitizing rinse water temperature (82 C or greater should be shown on the gauge). Manager advises that a call has already been made for the repair. An alternate means of verifying internal temperature of the machine (temperature test strips) is being used in the meantime. Violation Score: 3

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

Comments

All coolers (main floor prep kitchen, second floor kitchen, and lounge) are at 4 C or colder. Keep daily records. Keep lids down to protect upper inserts for cooler under the toaster in second floor kitchen. Many items, including fish batter are on ice - good. Hot holding soup is >60 C - good. Hollandais is made with pasteurized egg and is time limited. Discard after 2 hours. Quats sanitizer in spray bottles - 200ppm detected - good. Tongs are being stored in clean cold water with ice - good. Dishwasher second floor has a hot water sanitizing rinse (>71 C detected inside of the machine and >82 C on gauge). Prep kitchen dishwasher has a hot water sanitizing rinse (>71 C detected inside of the machine however the gauge did not read 82 C) - see above. Lounge closed today - glassware washer not in use. Premises is being kept organized - food is covered and labelled. Oyster tags are being kept. Oyster warning is on menu. ** Ceiling in hallway on second floor - repair as soon as possible. Pest control monitoring is in place - no evidence of pests observed today.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JELR-B89SNC
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: No margarines or shortenings used on site.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment