INSPECTION REPORT Health Protection JELR-BGZSXW

PREMISES NAME Marine Cafe		Tel: (778) 957-4288 Fax:
PREMISES ADDRESS 102 - 14909 Marine Dr White Rock, BC V4B 1C2		INSPECTION DATE October 16, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jean-Pierre Briot		NEXT INSPECTION DATE October 21, 2019
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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Ice cream scoops are being stored in stagnant water. Corrective Action(s): Since there is no dipper well with running water, use a clean ice cream scoop each time. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There are no paper towels at the staff hand washing sink. Corrective Action(s): Remove cloth hand towels from the hand washing sink area. Paper towels were provided during the inspection. Use disposable paper towels to dry hands. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There is spilled food on floor in food storage area and grease on walls. New wooden counter at front area (near window) has not been sealed. Corrective Action(s): Thoroughly clean all surfaces (walls, equipment, floor, etc.) today. Follow a written cleaning schedule (what you do during the day, at the end of the day, every week, every month, etc. Seal the wooden counter so that it is impervious to moisture and can be kept clean (by March 2020).. Violation Score: 9

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

Comments

Food Safe - operator is available and has Food Safe level 1. *** If operator is away, at least one person per shift is to have a valid Food Safe (or equivalent) certificate. Keep copies of Food Safe certificates on site. Keep copies of your food safety plan and sanitation plan on site. There are to be no grease-laden vapours in kitchen - check with other agency requirements. Hand washing - see above. Coolers are at 4 C or colder. Check your thermometers every day to verify that the fridges are at 4 C/ 40 F or colder. Chlorine sanitizer - Reviewed procedures. Soak the wiping cloth in a bucket with chlorine sanitizer (use 1 tsp bleach in 1 liter of water and change the chlorine solution every 4 hours). Wash, rinse, sanitize, and air dry the cutting boards, knives, and food contact surfaces every 4 hours if used throughout the day. Dishwasher - a final hot water sanitizing rinse (180 F+ measured on your gauge and 160 F measured inside of the machine) was reached. Cleaning - improve cleaning - see above.