INSPECTION REPORT Health Protection JELR-ABBU5Z

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 June 27, 2016	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Larry Borden		NEXT INSPECTION DATE June 29, 2016
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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Upper deck: Three door apps prep /drawer cooler is not keeping food at 4 C (7-8 C). Bar cooler and salad prep coolers are also keeping food above 4 C. Sauces on ice and fish batter on ice food temperatures are also above 4 C. Drawer cooler by grill was not shut and air temperature is above 4 C. Although at the back of the unit the temperature did go down, the food temperature in the drawers was above 4 C. Corrective Action(s): Follow your food safety plan and discard any food that has been above 4 C (40 F) for more than 2 hours. Use more ice and bring food up to the upper deck kitchen more frequently and in smaller volumes to reduce times. Keep cooler doors closed as much as possible and keep twice daily temperature records for the upper deck coolers. Strongly recommend that additional equipment be provided to keep sauces and batter cold so that you are not reliant solely on ice. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Second floor dishwashing area - floor has a broken tile and is there is stagnant water. There is a lot of steam in this area due to the dishwasher. Corrective Action(s): Fix broken tiles in the second floor dishwashing area and keep floor clean. Ensure adequate ventilation. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Second floor appy cooler across from the deep fryer has an accumulation of water on the bottom shelf. The second floor bar cooler where milk is stored is not keeping a temperature of 4 C (5.5C). Upper deck 3 door /drawer appy cooler and bar cooler are not keeping food at 4 C. Corrective Action(s): Ensure that all equipment is working properly and coolers are keeping 4 C or colder. Violation Score: 9

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

Comments

Routine check: Hollandais sauce - discarded during inspection. Pay attention to time for length of room temperature storage and follow your food safety plan. Provide a copy of food safety plan to me. Quats sanitizer - follow your sanitation plan and provide a copy to me. Today it is at 400ppm. Do not overstock items in the drawer coolers. Daily temperature records are being kept. Shellfish tags are being kept. Ensure that you keep these for at least 90 days. Keep mussels on ice if not cold enough in cooler. Oyster warning is on menu. Oysters today on second floor are at 4 C. Main floor prep cooler walk-in is below 4 C. Provide test strips to verify the street level lounge glassware washer sanitizing rinse. Check daily. Main 2nd floor kitchen dishwasher has a hot water sanitizing rinse. Deck glasswasher has sanitizing rinse - iodine. Prep kitchen dishwasher has a hot water sanitizing rinse. Hand washing stations are available for staff.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JELR-ABBU5Z
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment