INSPECTION REPORT Health Protection JELR-BJ42KH

PREMISES NAME Bin 101 Wine & Tapas Bar		Tel: (604) 319-5924 Fax:
PREMISES ADDRESS 1434 Johnston Rd White Rock, BC V4B 3Z5		INSPECTION DATE November 19, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Scott Moir		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Chef has a valid Food Safe certificate - good. Keep copies of your Food Safety and Sanitation Plans on site. Coolers (line coolers, walk in, Habco) are all keeping food at 4 C or colder - good. Thermometers are being used to verify temperatures. Keep records. Hot holding - meatballs > 60 C. No menu items with raw shellfish, raw eggs, or raw fish. Mussels are cooked. Shellfish tags are being kept for 90 days - good. No mechanically tenderized beef other than ground beef. Reviewed quick cooling procedures - cooling sauces in an ice water bath in order to quickly cool. For sausages, once hot food reaches 60 C - divide into portions and cool. Hand washing sinks have liquid soap and paper towels. Please provide a dispenser (or basket) for the paper towels at the bar hand sink. Staff wear uniforms and hair restraints. Vinyl disposable gloves are also available for use. Quats sanitizer is used to sanitize counters and some utensils and wiping cloths. Label advises to use at 200ppm. About 300ppm detected. Follow directions on the label. Poster given for 4 step manual dishwashing. Provide a brush to get at the back of the blade of the meat slicer (meat slicer not in use today). Hot water final rinse for dishwasher reaches 82 C on the final rinse gauge and 71 C was measured inside of the machine using a color change test strip - good. Premises is well organized. No evidence of pests.