INSPECTION REPORT Health Protection JELR-AGF2MV

PREMISES NAME Hemingway Waterfront Public House Ltd		Tel: (604) 897-3141 Fax: (604) 510-5703
PREMISES ADDRESS 14995 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE December 7, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) James Bailey		NEXT INSPECTION DATE December 09, 2016
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: 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): The dishwasher in the main kitchen is not providing a final sanitizing rinse (0 - 5 ppm chlorine detected), Corrective Action(s): Immediately ensure that you manually sanitize all dishes and utensils after they are washed and rinsed (eg use quats sanitizer 200ppm as per directions on label OR use chlorine 100-200ppm (1 tsp in 1 litre water) and soak for 2 minutes and air dry). Mechanical dishwasher can be used to sanitize only when it can provide a final rinse of 50ppm or as per machine specifications. Violation Score: 25

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The floors in the back food preparation room, small walk-in cooler and the glassware washer room in the front bar area are worn with exposed wood, exposed concrete and uneven areas. The ceiling in the back food preparation room is not easy to clean due to exposed pipes (water and sewer pipes) and wiring. Corrective Action(s): All surfaces, including the ceiling in the food preparation kitchen and all floors, must be impervious to moisture and easy-to-clean. Floors are to be smooth but not slippery. Provide plans by January 7/17 and a timeline for repair. Ensure that repairs/renovations meet other agency requirements. Ensure that there is sufficient lighting in all preparation areas of the kitchen. Lights are to have covers or bulbs can be covered with plastic tubes. The back room used for dry food and freezer storage is to be organized and food is to be up off of the ground to facilitate cleaning. Violation Score: 9

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

Comments

Routine check. Do not store knives and utensils on the cooking line in stagnant dirty water. If using quats sanitizer, follow directions on label regarding use on utensils that will not be rinse prior to contact with food. Cloth is being used on corner of prep sink table in the back prep room. For safety, repair sharp edges of table and ensure that the surfaces can be cleaned. Hand washing stations ok. Ensure that bar tending staff have easy access to hand sink. Coolers - temperatures 4 C or colder. NOTE: The prep cooler by the wall across from the hot holding area is <4 C below but > 4 C for upper inserts. Do not block airflow to the inserts. Hot holding > 60C.