INSPECTION REPORT Health Protection JELR-D2EUS2

PREMISES NAME Rock the Boat Seafood		Tel: (604) 780-0063 Fax:
PREMISES ADDRESS 6053 28th Ave Delta, BC V4L 2N6		INSPECTION DATE February 13, 2024	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Micaela Robinson		NEXT INSPECTION DATE 10 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Some freezers do not have thermometers. Corrective Action(s): Provide accurate indicating thermometers to verify temperature of all freezers. NSF certified thermometers recommended. Keep temperature records. Violation Score: 1

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

Comments

Routine check. This is a food storage facility for frozen seafood only (fish, spot prawns, scallops, crabcakes, etc.) No live shellfish. No food processing or re-packaging of food occurs at this site. Seafood is received pre-packaged and frozen from suppliers and is stored frozen at this site. Freezer temperatures are satisfactory. Thermometers and temperature records - see above. Note: Freezers to be at -18 C (0F) or colder for most seafood. For wild sockeye salmon to be consumed raw (sashimi grade), verify it has been stored at -20C for 7 days by your supplier or by Rock the Boat (or -35C for 15 hours or -35C until solidly frozen + 24 hours at -20C). All food is to be from approved sources. ***Provide receipts for frozen spot prawns and for wild sockeye salmon as part of today's inspection. *Check with CFIA regarding labelling requirements and accurate ingredient information requirements. Premises clean. Inspection carried out with owner/operator and copy of report will be emailed.