INSPECTION REPORT Health Protection JELR-BLPTVF

PREMISES NAME Charlie Don't Surf		Tel: (604) 538-1869 Fax: (604) 538-4418
PREMISES ADDRESS 15011 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE February 11, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Preet Grewal		NEXT INSPECTION DATE February 18, 2020
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: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Watermelon pieces are being kept at room temperature. Corrective Action(s): Store cut watermelon at 4 C or colder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Spray bottle with chlorine sanitizer - 0ppm detected. Knives are being stored in room temperature water (not changed frequently). Cutting boards are washed and sanitized at night. Wiping cloths are changed frequently but are not sanitized when in use. Corrective Action(s): Amend your sanitation plan to include the following: 1. If knives are stored in water, store in ice water (4 C or colder) and change when ice has melted or about every 30 minutes. 2. Knives, utensils, and cutting boards are to be washed, rinsed, sanitized, and air dried every 4 hours if used throughout the day. 3. Make a fresh solution of sanitizer daily (100-200ppm chlorine or 1 tsp bleach in 1 liter of water). This can be in a spray bottle or also in a bucket to sanitize the wiping cloths (Corrected - now 200ppm in bucket and spray bottle). 4. When cleaning the ice machine, clean the inside ceiling as well. Violation Score: 15

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fish and poultry are being defrosted in water - water is now at 10 C. Corrective Action(s): Defrost/thaw frozen food in cold running water OR in cold water changed every 30 minutes OR in the cooler at 4 C or colder. Fish and poultry have been put in the cooler at 4 C. Amend your written food safety plan procedures. Defrost hamburgers in fridge. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Filters above cooking equipment require cleaning. Floor in hard to reach areas, staff washroom require improved cleaning. Corrective Action(s): Filters were cleaned during inspection. Clean floor along walls. Clean staff washroom and laundry room more frequently. Keep staff washroom door closed (self closer may be required). Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden shelves in the glassware washer area and white surface above the dish counter (near soup crock pots) are worn and difficult to clean. The ceiling near the staff washroom is unfinished plywood. Corrective Action(s): Surfaces are to be smooth, impervious to moisture, and easy to clean. Repair/replace wooden surfaces in glassware washer /server area. Plywood ceiling is to be sealed. Correct by March 31, 2020. Violation Score: 3

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

Comments

Food Safe - Staff advise they have Food Safe certificates that are less than 5 years old. Keep copies on site. Reminder to renew certificates before they expire. Certificates expire after 5 years. Operator has Food Safe Level 1 and is on site today - Refresher course was taken in 2018 - good. Food Safety Plan - Keep copies on site and update if your procedures have changed. Posters given during inspection. All coolers are at 4 C or colder and temperature records are being kept - good. Hot holding gravy and soup - at 60 C or hotter - good. Hamburgers are fully cooked. Defrosting food in water - see above. Reviewed procedures for washing produce. Hand washing sinks have liquid soap and paper towels. Use non-latex gloves (some people can have allergies to latex). Sanitation plan and cleaning schedule - keep copies on site. Update procedures (see above). Wiping cloths, knives in warm water - see above. Glassware washer and main dishwasher both have a final sanitizing rinse of 50ppm chlorine - good. Cleaning - filters above the cooking equipment have a build up of grease - cleaned during the inspection. ***Staff washroom door open - Keep the door closed and ventilation on. Pest control program, including licenced pest control and monitoring is in place. Reviewed report during inspection.