INSPECTION REPORT Health Protection JELR-BDYTDS

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 July 11, 2019	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Larry Borden		NEXT INSPECTION DATE 5 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

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: Time tracking is required for sauces, dressings and batter stored on ice in the upper deck kitchen. Food temperatures for some sauces (just put on cooking line) are above 4 C, even though they are on ice. Corrective Action(s): Bring out smaller volumes to be used within 2 - 3 hours and time track for all higher risk sauces stored on ice, but with temperature above 4 C. Make sure this is in your food safety plan and is monitored using your time tracking sheet. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Deck kitchen drawer cooler temperature is at 8 C. Higher risk foods are on ice - ok. Corrective Action(s): Check this cooler more often throughout day to verify it can keep foods at 4 C or colder. Violation Score: 3

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

Comments

Deck kitchen: Kitchen/server hand sink has liquid soap and paper towels. Bar hand sink - liquid soap and paper towels in dispenser are available. Keep these closer to the designated hand sink. Coolers - all at 4 C or colder with the exception of the drawer cooler - +8C - see above. Batter, dressings and sauces are on ice 8 - 10 C. Bring in small volumes - see above. Keep time records for these items. Glassware washer about 25ppm+ iodine (a bit high). The required minimum is 12.5ppm - ok. Quats sanitizer is used to sanitize surfaces. Concentration in spray bottle is about100ppm - adjust to 200ppm or follow manufacturer's specifications on label. Ice machine - ok. All open food must be under the roof canopy area. Pest control is in place. Increase pest control for birds. Main 2nd floor kitchen: Hand sinks have liquid soap and paper towels. Coolers are at 4 C or colder. Apps drawer cooler - food temperature underneath was at 4 C - ok. Check this cooler twice per day. Batter is on ice - use within 3 - 4 hours. Oysters on ice are at 2 C - good. Soup hot holding 61 C. Mashed potatoes and wild rice at >60 C. Quats in labelled spray bottle - 200ppm - good. Dishwasher has been set up with an automatic chlorine final rinse (100ppm - ok). Filters above the cooking equipment are scheduled for cleaning next week. General cleaning - good. Prep kitchen: Walk in cooler is at <4 C. Food is labelled and covered. Walk in is well-organized. Oysters - tags are being kept and a detailed information log is being kept - excellent tracking. Hand sink has mixed warm water, liquid soap and paper towels in dispensers. Freezer - on defrost. Food is frozen. Check again. Quats - good 200ppm. Ice machine was just cleaned - good. Dishwasher wash water temp good and has a final sanitizing rinse water temperature of >71 C measured inside of the machine and >82 C measured on the final rinse gauge - good. Ground level lounge: Hand sink - good. Coolers at 4 C or colder. Ice machine is clean - good. Glassware washer has 12.5ppm iodine final rinse - good. General: Ceiling in upstairs hallway - ok. Chef Management have updated Food Safe certification - Temporary Certificates are available - good! Staff washrooms have liquid soap and paper towels at hand sinks. Oyster warning is on menu - good.