INSPECTION REPORT Health Protection KSTE-B8QVKA

PREMISES NAME Boathouse Restaurant (Port Moody)		Tel: (604) 931-5300 Fax: (604) 931-5370
PREMISES ADDRESS 2770 Esplanade St Port Moody, BC V3H 0C8		INSPECTION DATE January 24, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jason Ocenas		NEXT INSPECTION DATE 3 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: An accumulation of dust was observed around the coffee station, including behind the coffee unit, in cabinets below [Date to be corrected by: January 31, 2019] Corrective Action(s): Clean this area thoroughly. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observation #1: Faucet in bar area cannot turn on hot water (only cold) [Date to be corrected by: January 31, 2019] Observation #2: Hot water dipper well for fudge sauce? etc. does not work. Water was room-temperature. [Date to be corrected by: January 31, 2019] Corrective Action(s): Corrective Action #1: Fix the faucet Corrective Action #2 Fix the hot water dipper well Violation Score: 3

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

Comments

Temperature logs reviewed from up until the 14th of January 2019, manager said that recent logs are stored online and computers have been down recently *please e-mail EHO at e-mail below with pictures of current temperature logs - keep at least 2 weeks worth of hardcopy logs on site for EHO to review All coolers operating at </= 4C; freezers operating at </= -18C; Hot-holding at >/= 60C *Note: tops of prep coolers temperature tends to run very high (>10C) - discussed with manager policy to only fill up containers high enough up to be used in 2 hours; or discard product. Place ice underneath containers. Also: ensure that coolers are monitored and service regularly Ventilation hoods free of grease and dust; serviced regularly Quats sanitizer in buckets and spray bottles at 200 ppm *Note: All wiping cloths must be soaked in sanitizer when they are not in-use In-use utensils stored in ice water All handsinks equipped with hot and cold running water, liquid soap and paper towel *Soap dispenser had fallen off the fall in prep kitchen section (corrected during inspection) High-temperature dishwasher reached >71C at the plate level upon final rinse cycle (min/max probe thermometer) Low-temperature bar glasswasher had >12.5 ppm iodine at the glass level upon final rinse cycle (min/max probe thermometer) Staff will be attending FoodSafe course February ~4, 2019 Foods stored 6" off the ground, covered and labelled *Note: Observed many labels that were already past there "use before" date. Ensure FIFO is in effect. No signs of pests observed Note: it is unclear when the ice machine was last cleaned or professionally serviced. Ice machines must be cleaned and sanitized every 2-3 months to prevent the growth of mould, which can contaminate the ice. Please look into this issue and e-mail the EHO along with photos of current temperature logs EHO e-mail: kelsey.stele@fraserhealth.ca