INSPECTION REPORT Health Protection DSEA-B5GVWQ

PREMISES NAME Eats @ the Pier		Tel: (604) 777-5117 Fax: (604) 524 0942
PREMISES ADDRESS 1 6th St New Westminster, BC V3M 6Z6		INSPECTION DATE October 12, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jim Luu		NEXT INSPECTION DATE 12 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: staff are sanitizing dishware in the 2nd compartment then rinsing in the third compartment of the sink. Corrective Action(s): discussed proper manual warewashing procedures, provided manual warewashing diagram. Post diagram at sink and ensure that all staff follow steps AS SHOWN on the diagram. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution measured 0 ppm chlorine in 1 spray bottle and one other spray bottle measured >400 ppm chlorine Corrective Action(s): Remade. ensure that bleach sanitizer solution is made fresh daily. suggested making solution in a large batch in 3 compartment sink and filling bottles from there. For 3 compartment sink, use approximately 1/4 cup bleach for 3/4 sink of water to make 100 ppm chlorine solution 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

=BOH and FOH andwash stations stocked with liquid soap, paper towels, and hot/cold running water, however BOH handwash station's paper towel dispenser broken. repair ASAP =Undercounter cooler (3C), sandwich cooler (2C), and glass door cooler (2C) measured < 4 degrees C =Upright freezers (3X), undercounter freezers (1X) and chest freezer (1X) measured < -18 degrees C =Gravy hot holding (73C) measured > 60 degrees C =3 compartment sink with sink plugs available for manual dishwashing =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection, however sandwich cooler food products must be in dedicated food grade containers not open original packaging. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification not available, ensure that valid FOODSAFE level 1 certificates of staff are available for inspection. =Permit decal posted, however, actual operating permit was not available. locate permit and have it posted for public view. if unable to locate permit, contact Fraser Health billing dept at 604-918-7677 to order a new copy.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-B5GVWQ
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: no products to audit
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