INSPECTION REPORT Health Protection JELR-AZUQLN

PREMISES NAME Oceanside Yacht Club & Public House		Tel: (604) 317-7607 Fax: (604) 510-5703
PREMISES ADDRESS 14995 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE June 18, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE June 21, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 38

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Walk in cooler air temperature varies and is at 4 - 5 C (ok) near the fan but the food temperatures (3 taken) are all above 4 C (8-9C). There is ice build up behind the fan. Your records show 39F (<4C) this morning but your thermometer currently is above 40F. Fresh garlic in unsalted butter is being stored at room temperature. Creamers in bar are above 4 C. Corrective Action(s): All potentially hazardous foods must be stored at 4 C or colder. Fresh garlic in unsalted butter is now being stored in the line cooler. Creamers in bar to be on ice. The walk in cooler must be able to keep food at 4 C or colder. Remove ice build up behind fans and provide 2 more accurate thermometers. Ensure adequate air flow to all areas of walk in. Check and record air and food temperatures throughout the day. Food stored in large containers and hot foods must be cooled quickly. Hot foods will need to be actively cooled (60-20C in 2 hours or less and 20 - 4 C in 4 hours or less) by placing container in a cold ice water bath, using an ice wand, or by placing in clean, shallow pans. Also check line cooler by stove/microwave. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glassware washer in bar has no sanitizing rinse (sanitizer bottle is empty and 0 ppm iodine detected after final rinse). Corrective Action(s): Chemical sanitizer was replaced with a new bottle during inspection and 12.5ppm iodine detected after final rinse. Provide test strips to staff and have them check and record the sanitizer levels daily. Do not let the chemical feed line run dry. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Staff washroom has liquid soap but no paper towels. Washroom is not clean. Top cover of toilet tank is broken. Corrective Action(s): Provide paper towels at the staff washroom hand washing sink. Clean staff washroom (repair/replace cracked porcelain so that it can be cleaned). Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Water noted on the floor of the glassware washer room (fruit flies also noted in this area). Line cooler by entrance from bar has water accumulating on the bottom shelf. Corrective Action(s): Clean up all spills and repair any water leaks. Provide pest control for fruit flies. Clean bottom shelf of salad line cooler (by entrance to kitchen). Violation Score: 3

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

Comments

Small walk in is not in use. Salad prep area line coolers are both at 4 C or colder. Hand washing stations have liquid soap and paper towels. Gravy is being reheated in a hot water bath. Currently at 60 C - Continue reheating to 74 C. Reheating must be from 4 C to 74 C within 2 hours (verify that this is as per your written food safety plan). Do not mix old food with new food in line cooler inserts: Use and discard leftovers and replace with new insert/new product. Quats sanitizer in spray bottles - ok. Main kitchen dishwasher has a chlorine final sanitizing rinse. Glassware washer room - floor and bottom part of wall has been tiled so area is easier to clean - good. *** Check hoses to make sure that there are backflow prevention devices on plumbing (where hose attaches to the hosebib)..