INSPECTION REPORT Health Protection JELR-AP6QFE

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 July 11, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Preet Grewal		NEXT INSPECTION DATE 1 Month
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Coolers, especially salad prep (drawer cooler) require cleaning. There is an accumulation of food debris in this cooler. Ice machine requires improved cleaning (possible mold on ceiling). Ice is not contaminated. Corrective Action(s): Wash, rinse and sanitize coolers, including ceiling of insert cover and around inserts, daily. Clean and sanitize the ice machine and put this on your routine cleaning schedule. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Routine cleaning has improved. Some areas still require attention. Corrective Action(s): Clean server/plating area (under the shelf), fan covers and ceiling in the walk in cooler, and other surfaces more regularly. Clean all coolers daily. Surfaces are to be impervious to moisture and easy to clean. Violation Score: 9

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

Comments

Routine check: Coolers are being checked and temperature records are available - good. Today coolers are at 4 C or colder. For walk in cooler, ensure adequate air flow to the back, keep door closed, and try not to stack food unless previously cooled. Hot holding >60C. Cooling of hot foods - operator advises that these are cooled using an ice/cold water bath. Cover once cold. Frozen foods are being thawed in cold water and then stored in walk in. For any shellfish, keep tags for 90 days. No raw oysters on menu. Hand washing station in kitchen and in bar have liquid soap and paper towels. Keep paper towels in the dispenser to facilitate proper hand washing by kitchen and bar staff. Chlorine sanitizer is used on cutting boards. Dishwasher in main kitchen and glassware washer both have a chlorine sanitizing rinse. Pest control and monitoring is in place.