Fraser Health Authority



INSPECTION REPORT
Health Protection
JELR-AYFV5Z
PREMISES NAME
Dock's Fish & Chips		Tel: (604) 536-3625
Fax:
PREMISES ADDRESS
15061 Marine Dr
White Rock, BC V4B 1C5		INSPECTION DATE
May 4, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Balvir Kaur Bhuller		NEXT INSPECTION DATE
May 11, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Low (≤15) Total Score = 5
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: Drawer cooler air and batter temperature is at 9 C. Fish temperature is 4 C (ok).
Corrective Action(s): If air temperature of drawer cooler cannot stay below 4 C, discard batter and any potentially hazardous foods that have been above 4 C for more than 2 hours. This cooler only is to have small volumes of food to be used quickly (within 2 hours). Use new, clean insert for fresh batter. Keep lid down and cover on to keep cold air inside.
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Hand washing sink and triple sink: Both have hot and cold running water.
Liquid soap and paper towels are provided. Paper towels are to be in the dispenser.
Large upright cooler, small prep cooler are at 4 C or colder.
2 door line cooler is at 4 C.
Drawer cooler - air temperature is above 4 C but fish temperature is 4 C and batter is at 9 C (same as air temperature) - see above.
Glassware washer has a 12.5 ppm iodine for the final sanitizing rinse - good.
Main kitchen dishwasher has a 50ppm chlorine final sanitizing rinse - good.
Check chemical sanitizers and fridge temperatures daily.
Food Safe certificates that were obtained before 2013 now expire July 2018. An online refresher course is required if your Food Safe Level 1 is expiring. Check www.foodsafe.ca .