INSPECTION REPORT Health Protection JELR-B9U3EU

PREMISES NAME Onyx Steakhouse and Lounge		Tel: (604) 542-0334 Fax: (604) 531-0331
PREMISES ADDRESS 1225 Johnston Rd White Rock, BC V4B 3Y8		INSPECTION DATE February 28, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Nicholas Popoff		NEXT INSPECTION DATE March 07, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Main kitchen low temperature dishwasher does not have a final sanitizing rinse (0 ppm chlorine detected after the final rinse even after priming). Corrective Action(s): Technician called and is fixing the machine during inspection. Use dishwasher when a final sanitizing rinse of 50ppm is detected. Check daily. Violation Score: 25

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food and grease noted under equipment in the kitchen. Exhaust hood requires cleaning. Dry storage and coolers require cleaning. Corrective Action(s): Clean up all food spills. Clean floor, shelves, coolers, and equipment. Clean dry food storage areas. Remove unneeded items from outside food storage room. Violation Score: 9

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

Comments

Coolers are at 4 C or colder (kitchen, walk in, bar area). The drawer line cooler food temperature is at 4 C - keep doors shut as much as possible. Hot holding - not observed during the inspection. Reviewed procedures for hollandais/bernaise sauces. Shellfish - keep tags for 90 days (eg weekly or with invoices) in case they are needed. Raw oysters - warning is on the menu. Hand washing sinks (kitchen, bar, upstairs meeting room, and staff washroom) have liquid soap and paper towels in dispensers. Disposable gloves are also available. Recommend non-latex gloves (in case there are allergies). Glassware washer in bar has iodine sanitizing rinse. Glassware washer upstairs - not in use (chemical sanitizer bottle replaced during inspection). Main kitchen dishwasher - see above. Pest control program - Entrances have been sealed and monitoring is in place. Food is in pest proof bins and up off of floor. Improve cleaning - see above.