INSPECTION REPORT Health Protection JELR-B6ZSNB

PREMISES NAME Coney Island Seafood		Tel: (604) 531-9483 Fax:
PREMISES ADDRESS 15487 Marine Dr White Rock, BC V4B 1C9		INSPECTION DATE November 30, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 2 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Corrective Action(s): Keep food in pest proof containers and up off of the floor. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Some pest droppings were noted in the kitchen and bar areas (on floor). Corrective Action(s): Premises is to be free of pests. Clean the kitchen thoroughly, monitor for pest activity, seal any holes where pests may enter, and hire a pest control expert. All food is to be kept in pest-proof bins (panko, etc.) and is to be kept 6 inches up off of the ground. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Corrective Action(s): Clean floor in hard-to-reach areas. Violation Score: 3

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

Comments

Coolers are at 4 C or colder. No hot holding today. Caesar salad dressing (expired) discarded during inspection. No romaine lettuce. Iceberg lettuce and cabbage is washed and made fresh as per operator. Tartar sauce - container is washed before re-filling. Previously discussed fish on menu. Receipts are available. Hand washing station has liquid soap and paper towels. Food Safe certificates now expire after 5 years. If your Food Safe certificate was obtained before 2013, it has now expired. Certificates can be renewed by taking an online refresher course. Go to www.foodsafe.ca and look for Refresher course. Call if you need help with this. Dishwasher has a final hot water sanitizing rinse ( >71 C measured inside of the machine and > 180 F measured on gauge).