INSPECTION REPORT Health Protection JELR-B3NUDH

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 August 15, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Larry Borden		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Temperature records for the deck kitchen were reviewed. There is no indication of corrective actions taken where the food or cooler temperatures are above 4 C (August 15/18 record). The coolers are not adequately identified. Corrective Action(s): Coolers are being labelled so that the temperature records for each cooler can be easily identified. Chef on site is following up where temperatures are above 4 C/40 F. Follow your food safety plan: Potentially hazardous foods that are to be kept cold must be discarded if the food temperature is >4C / 40 F for more than 2 hours. For the deck kitchen: Recommend bringing new food out every 2 - 3 hours and check temperatures several times during the day. Replace ice as needed. Do not add new foods to old foods in inserts. Add this to your food safety plan and advise staff. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Bird feathers observed on the deck kitchen floor (under server hand sink) and bird droppings noted on the ledge near the large 2 door fridge. Dining kitchen floor tile is broken. Corrective Action(s): Improve cleaning in all areas, especially the upper deck/rooftop kitchen and the dining kitchen. Clean and sanitize fridge doors, counters, and around hand sinks. Clean under equipment. Repair broken floor tile so that the floor is easier to clean. Violation Score: 9

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

Comments

Follow up inspection today. Records from July 25/18 (Deck) - These were provided during inspection for review. See above regarding accurately identifying coolers. Deck kitchen large 2 door cooler: Oyster storage is at 3.9C. Air temperature of this cooler is <4 C and has an accurate indicating thermometer inside of the unit - good. Ice is also now used to cover the oysters. Note: Item 205 from August 1, 2018 report has been corrected. Check BCCDC website and Food Safe website for information on shellfish. Main level prep kitchen dishwasher was checked by EHO on August 1, 2018 and again today and both times the hot water temperature reached 71 C/ 160F or hotter - good. Check daily and keep records. *** Ensure staff rinse off quats solution or air dry when sanitizing the utensils used to shuck raw oysters. Follow directions for safe use of quats. Follow sanitation plan for storage of utensils on deck (eg. oyster shucking utensils, tongs used for battered fish, etc.). Food Safe Level 1 certificates now expire after 5 years. An online refresher course is required to renew certificates. Those who obtained their certificates before July 2013 will need to take the online refresher course prior to August 31, 2018 in order to keep a valid certificate.