INSPECTION REPORT Health Protection KSTE-B6AUKS

PREMISES NAME Kingfishers Waterfront Bar & Grill		Tel: (604) 463-0094 Fax: (604) 465-9312
PREMISES ADDRESS 23840 River Rd Maple Ridge, BC		INSPECTION DATE November 7, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ted Hume		NEXT INSPECTION DATE November 28, 2018
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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There was no paper towel at the kitchen handsink near the back door. Staff replaced the paper towel at this handsink upon recognition that it was empty. Paper towel is required to dry clean, wet hands since wet hands will more easily pick up pathogens and debris than dry hands. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple food items were stored in an open-state such that they were not protected from contamination. All foods must be sufficiently protected from contamination (e.g. sources such as rodents, insects, dust and debris from above). [Date to be corrected by: immediately] Corrective Action(s): Ensure that all foods are protected from contamination. Scoops for food products should not be stored in the food product (e.g. flour scoop). Bags of food that are used throughout the day (e.g. flour, rice, sugar) should be stored in containers that are easily sealable. All foods in the cooler should be stored covered and with dated labels (FIFO). Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back kitchen door was left open. The screen for it was rolled up and taped to the wall. This door serves as an entrance for pests to the food facility. [Date to be corrected by: immediately] Corrective Action(s): Ensure that the back door does not allow entrance of pests. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Observation #1: Icemaker machine lid is broken [Date to be corrected by: Wednesday, November 28, 2018] - Observation #2: The two end bulb in the fume hood are not working. Food preparation areas must be provided with sufficient lighting for cooking and cleaning purposes [Date to be corrected by: Wednesday, November 28, 2018] Corrective Action(s): - Correction #1: Obtain and install a working icemaker machine lid - Correction #2: Provide sufficient lighting in the fume hood Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottles containing Quats sanitizer were not labelled to identify the contents. [Date to be corrected by: immediately] Corrective Action(s): Ensure that all sanitizer bottles are labelled to identify the chemical solution Violation Score: 3

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

Comments

General Comments High temperature dishwasher reached 72.6C at the plate level upon final rinse cycle (min/max probe thermometer) All coolers operating at </= 4C. *Monitor the prep cooler All freezers operating at </= -18C Cooler temperatures log maintained by staff Hot-holding soup at >/= 60C All (other) handsinks were equipped with hot and cold running water, liquid soap and paper towel Sanitizer spray bottles contained 200 ppm Quats No signs of pests observed UV fly light in operation Please ensure that staff are aware of in-use utensil storage, as had been discussed by the health inspector on the inspection dated September 22, 2017 [3 Options: (1.) Stored in ice water at </4C and water changed every 2 hours; (2.) Stored in hot water >/= 60C and water changed every 2 hours. (3.) Stored on a clean and sanitized surface and the utensil and surface are cleaned and sanitized every 2 hours]