INSPECTION REPORT Health Protection JELR-AVQ2DC

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 February 5, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Larry Borden		NEXT INSPECTION DATE February 13, 2018
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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Second floor kitchen, middle drawer cooler (Sautee 1) air temperature is 6 - 8 C (8 C your thermometer) and food temperature is 6 C. Corrective Action(s): All potentially hazardous foods must be stored at 4 C or colder. Do not overfill any of the upper line cooler inserts. Violation Score: 5

Non-Critical Hazards: Total Number: 1

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Food safety plan shows 41 F for fridge temperatures and 135 F for hot holding. Procedures for reheating soup base do not include time and temperatures are not being verified. Hollandais sauce time tracking: discard after 2 hours. Corrective Action(s): Check most recent food safety plan. Cold storage requirement is 4 C /40 F or colder, reheating must be done quickly to 74 C / 165 F within 2 hours prior to hot holding, and hot holding must be 60 C / 140 F or hotter. Verify temperatures with accurate thermometers that have been sanitized. Provide a method to track the prep time and the time that hollandais sauce is discarded which must be 2 hours maximum when stored below 60 C (Note: liquid pasteurized eggs are being used). Violation Score: 3

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

Comments

Inspection of ground level prep kitchen and second floor main kitchen. Bar on ground level not inspected. The upper rooftop kitchen closed today (seasonal). NOTE: The wall surface in the second floor dishwashing area is peeling possibly due to hot steam from the dishwasher. If this is the cause, recommend better ventilation/exhaust for the dishwasher. In general, all surfaces must be smooth, impervious to moisture and easy to clean. Hand washing stations have liquid soap and paper towels. Coolers - see above. Temperature records are being kept. Hot holding for seafood chowder /soup is at 60 C / 140 F - good. Reheating of pre-cooked soups - reviewed procedures - see above. Dishwashers in ground level prep kitchen and second floor main kitchen both have a hot water sanitizing rinse (>71 C measured inside of the machine). Tongs stored in ice water that is changed frequently. Avoid cross contamination (tongs for cooked foods to be separate from tongs for raw food). Quats sanitizer is being dispensed at about 200ppm. Change /test frequently. Mechanical exhaust grease filters above cooking equipment scheduled to be cleaned tomorrow or Wednesday. Inspection results reviewed Feb 5/18. Report signed Feb 6/18.