INSPECTION REPORT Health Protection FEMI-B6VRGX

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 November 26, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jason Ocenas		NEXT INSPECTION DATE November 27, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Temp of Cold PHF in both line coolers are >4 oC ( between 11 oC and 16 oC ) Corrective Action(s): 1- Discard any PHF with temp >4 oC for >2 hrs-Transfer any PHF with temp >4 oC for < 2 hrs to other cooler with temp < 4 oC supplement any non phf with ice and have 1/3 of foods in each inserts 2 - Repair both units to provide temp of <4 oC (top and bottom)- do not store any PHF in these units - small amount of PHF can be stored if enough ice is marinating temp < 4 oC Violation Score: 25

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Both line cooler is not working properly - temp is not maintain at 4 or less- issues noted on Sat ????? Corrective Action(s): Repair both units to maintain temp of <4 oC (top and bottom)-repair company is already contacted- will be on site in 1 hr In case of any issues with coolers- corrective actions as stated on FSP must be followed why this is not done??? Violation Score: 9

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

Comments

-Paper towel and liquid soap are provided at hand wash sink - All other coolers measured 4C or colder -except noted coolers - Freezers measured -18C or colder - Hot held foods measured 60C or hotter - Sanitizer measured 200ppm quats in several spray bottles and buckets - Dishwasher measured >71 oC at plate at rinse - Bar glasswasher measured 12.5ppm - Good hand hygiene observed -General sanitation is satisfactory -No sign of pests noted at time of visit. - Ice machine is clean, ice scoop stored separately * Temp log sheet is on site- how ever many data are missing and lacks corrective action in case of any issues: ie- temp of dishwasher at rinse cycle noted < 180 oF in many days without any corrective action provide thermo label or max holding thermometer to monitor the temp inside dishwasher - discussed with GM - he was not aware of any corrective action- for any issues with temp -corrective action is to be followed as stated in FSP and SP * No log sheet maintain for bar washer- maintain a daily log sheet for bar washer (sanitizer level) * Foods labelled but not rotating???? many container noted with expired label- chef discard the products at time of visit- Ensure to follow expiry dates and discard foods that is pass expiry dates as noted on it. * Re: FS training for staff- not enough staff has FS training- both Bar manager and HR manager who are covering for GM donot have FS training??? - Have enough FS trained staff in kitchen, management should have FS training at least level 1 ??? Follow up inspection will be conducted tomorrow.