INSPECTION REPORT Health Protection 254533

PREMISES NAME Main Beach Boat Rentals & Concession		Tel: (604) 858-2628 Fax:
PREMISES ADDRESS 103 1st Ave Cultus Lake, BC V2R 4Y3		INSPECTION DATE July 29, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sita Piers		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 55

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Burger patties in hot holding unit surface temperature 27°C, staff said that they take the patties and source straight from the fridge into the hot holding unit. Corrective Action(s): -Food must be heated to 74°C internal temperature before placed in the hot holding unit. -The hot holding unit is not capable of reheating food quickly enough and to a temperature that is foodsafe -Instructed operator to quickly reheat food, operator did so on the grill. Violation Score: 25 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Mini cooler on the counter next to coffee machine was not closed properly overnight - ambient temperature rached 20°C Corrective Action(s): -All milk, cream voluntarily discarded by operator. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No sanitizer was present during inspection. →Operator was using vinegar water to sanitize surfaces. Vinegar water is not effective in killing germs. 2. Manager stated that they air dry dishes after rinse and do not sanitize. Corrective Action(s): 1. Instructed operator to make a bleach sanitizer at 100 - 200ppm. 2. Dishes, equipment, and utensils must be sanitized after rinse than air dried. →Manager will inform staff and ensure that sanitation is done. Violation Score: 25

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Handwashing station fully equipped with hot and cold running water, liquid soap, and paper towel. -All coolers < 4°C -All freezers < -18°C -Hot holding for sausages > 60°C -Three compartment sink available for manual dishwashing -No signs of pests observed, discussed use of fly strips. -Staff has FoodSafe -Hot dipper well in use at > 60°C. *Please start a temperature log, check and record temperatures of cooler and freezers twice a day.