Fraser Health Authority



INSPECTION REPORT
Health Protection
JELR-BRWPSH
PREMISES NAME
The Ocean Beach		Tel: (604) 385-9977
Fax:
PREMISES ADDRESS
14995 Marine Dr
White Rock, BC V4B 1C3		INSPECTION DATE
July 27, 2020		TIME SPENT
2 hours
OPERATOR (Person in Charge)
Antonio Veltri		NEXT INSPECTION DATE
1 Month
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: Moderate (16-29) Total Score = 25
Critical Hazards: Total Number: 3
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Small undercounter fridge (one door) is for short term food storage. Air and food temperature were at 6 C (air and cooked chicken). Temperature records from this morning show <4 C (using infrared thermometer). The walk in cooler air and food temperature are at about 7 C (far wall under compressor). The front area of the walk in air temperature is at 4 C. Temperature records show < 40 F.
Corrective Action(s): Check temperatures for the above two coolers twice per day using an accurate indicating thermometer. All potentially hazardous foods must be stored at 4 C or colder. Store potentially hazardous foods in the walk in cooler in the coldest location in the cooler. Adjust the thermostat if necessary. Technician was available on site during the inspection.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Quats sanitizer in the sanitizer bottle in kitchen had 0ppm quats concentration. After re-filling, the quats sanitizer bottle still had 0ppm. The line may be blocked or feeding detergent.
Corrective Action(s): Check to ensure that the automatic quats sanitizer dispenser is dispensing quats sanitizer at 200 ppm or as per directions on the label. In the meantime, the quats sanitizer in the glassware washer room can be used as per directions on the label (2 mL of solution in 1 liter of water). Use your test strips to verify concentration of 200ppm for food contact surfaces. Corrected during the inspection (200ppm detected).
Violation Score: 15

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Hand sink in the main cooking kitchen is supplied with cold water only.
Corrective Action(s): Supply hot water to this hand sink and in the meantime, food handlers are to wash hands using warm water at double sink. Hot water supply line was adjusted during inspection and hot water is now provided at the kitchen hand sink.
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

Covid-19 safety plan and latest provincial order (July 23, 2020) reviewed with operator. No stand up customer areas. Hand sanitizer stations available for customers. Customers are served at tables.
Coolers - see above.
Hot holding - soup is at >>60 C.
Defrosting - frozen food is being defrosted in prep sink in cold water. ** Change cold water every 30 minutes and put items in cooler at 4 C once defrosted.
Cooling of hot foods - 2 large prep sinks are available for cooling large volumes of hot sauces in cold water. Do this for ribs as well to bring down food temperature before storing in cooler.
Hand washing stations for staff are provided with liquid soap and paper towels. These are located in the bar service area, glassware washer room, prep kitchen, and main kitchen.
Sanitizer for food contact surfaces - see above.
Glassware washer in bar - final sanitizing rinse is >50ppm chlorine - good.
Dishwasher in main kitchen - >50 ppm chlorine - good.
Pest control monthly contract is in place.
Copy of this report reviewed and left with operator.