INSPECTION REPORT Health Protection JTUG-CJ2UCE

PREMISES NAME Bow & Stern		Tel: (604) 776-3474 Fax:
PREMISES ADDRESS 2551 Montrose Ave Abbotsford, BC V2S 3T4		INSPECTION DATE September 7, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jonathan Smith		NEXT INSPECTION DATE September 12, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Bucket of QUATS sanitizer at the handwash station near the grill line is 50 ppm. Spray bottles at the front of house and inside the kitchen is 50 to 100 ppm. Sanitizer concentration is insufficient to remove bacteria from wiping cloths/food contact surfaces 2. Wiping cloths used for cleaning the front of house are not stored inside sanitizing solution of adequate concentration. Bacteria will grow on wiping cloths, which can be transferred to food contact surfaces if they are not kept in an adequate sanitizing solution. 3. Staff member was observed manually washing the french fry cutter. Staff said they clean the french fry cutter by using sanitizer then soap and water after. Corrective Action(s): 1. Ensure the concentration of QUATS sanitizer inside buckets and spray bottles is 200 ppm at all times. Staff replaced the buckets and spray bottles with 200 ppm QUATS sanitizer from the dispenser 2. Ensure all wiping cloths are stored inside 200 ppm QUATS sanitizer when not in use. Alternatively, wiping cloths may be used once to clean food contact surfaces then placed inside the "dirty bin". Staff placed the wiping cloths inside a container that has 200 ppm QUATS sanitizing solution 3. Ensure all staff are aware of the manual cleaning and sanitizing procedures. Staff must follow the following steps: - Remove debris from the french fry cutter - Clean the french fry cutter with soap and warm water - Sanitize the cutter, then air dry Sanitizing step is ineffective if debris and grease are still present on the french fry cutter. The staff member was educated to sanitize the french fry cutter after cleaning. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A sieve and a whisk was inside the hand wash sink across the cook line at the time of inspection Corrective Action(s): Ensure hand wash stations are free from obstruction to facilitate frequent hand washing practices. Staff removed the sieve and whisk from the hand wash sink. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A box of gatorade was stored on the ground in the dry storage room. Corrective Action(s): Food must be stored at least 6 inches (15 cm) above the floor. This facilitates proper cleaning and minimizes the chance of pests contaminating the food. Staff moved the box of gatorade on the ground. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings are observed on the floors in the following areas: - Behind the ice machine located in the basement - Behind the 2 chest freezers in storage room that has hot water tank - In between dry storage racks located in basement Corrective Action(s): Clean rodent droppings by using the following steps. Prepare bleach solution by using 1.5 cups bleach in 1 gallon of water. Wear gloves and spray rodent droppings with bleach solution until wet. Let it soak for 5 minutes. Use paper towels to remove the droppings then discard. Clean and disinfect the floors with bleach solution, especially hard to reach areas on a regular basis. **Date to be corrected by**: Today Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Interior of the prep cooler doors across the cookline is covered with styrofoam. Styrofoam is stained and has grooves and ridges. Gaskets have wear and tear on the doors. Corrective Action(s): Replace the interior of the prep cooler door with a material that is smooth, non-porous and easy to clean. Styrofoam cannot be easily cleaned and sanitized if there is food splatter on it. Bacteria can hide among the grooves on the styrofoam. **Date to be corrected by: ASAP** Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light covers are missing at the cookline. Corrective Action(s): Ensure all light bulbs are protected with a shatterproof cover to avoid accidental contamination of food from glass fragments if the light bulb shatters. **Date to be corrected by: 1 week** Violation Score: 1

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

Comments

Routine inspection conducted: - Hand wash stations are equipped with hot and cold running water, liquid soap, and paper towels - All coolers are 4C and below - All freezers are between -14C to -18C - Hot holding units are 60C and above - Temperature of high temperature dishwasher reached 71C at the plate level after final rinse cycle - Concentration of chlorine in the low temperature dishwasher is 50 ppm at the plate level - Concentration of QUATS sanitizer from the dispenser is 200 ppm - Ventilation hoods are maintained in a sanitary condition - General sanitation of the kitchen on the main floor is satisfactory, though attention is needed with cleaning the basement, especially hard to reach areas Please send a copy of the latest pest control report to the undersigned. Follow-up inspection to be conducted next week.