INSPECTION REPORT Health Protection DSEA-CTEUBW

PREMISES NAME Boathouse Restaurant (New Westminster)		Tel: (604) 525-3474 Fax: (604) 525-7734
PREMISES ADDRESS 900 Quayside Dr New Westminster, BC V3M 6G1		INSPECTION DATE July 4, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gerry Gough		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 2 issues: -bar area frozen drink dispenser is not routinely sanitized -mechanical slicer found to have food debris build up in the blade and sharpener housing Corrective Action(s): Ensure that the slicer is fully disassembled, cleaned, and sanitized immediately after use Reviewed BUNN brand frozen drink dispenser cleaning procedure with bar manager. Ensure that the unit is fully disassembled, cleaned, and sanitized properly using an approved sanitizer solution. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (1C), grill prep cooler (3C), appy prep cooler (3C), grill area drawer coolers (4C), salad prep cooler (3C), oyster/greens drawer cooler (4C), double upright cooler (2C), and bar cooler (2C) measured < 4 degrees C =Upright freezer (-10C), dessert freezer (-11C) and walk-in freezer (-7C) =Hollandaise hot holding (71C), and chowder hot holding (65C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 73.3 C at the dish surface (minimum 71 C required for proper sanitizing). =Low temperature dishwasher had a final sanitizer concentration of 25 ppm iodine at the glass surface (minimum 12.5 ppm iodine required for proper sanitizing) =Banquet area low temperature dishwasher measured 100 ppm chlorine at the dish surface (minimum 50 ppm chlorine required for proper sanitizing) =Wiping cloths stored in sanitizer solution approximately 200 ppm QUATS =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Ice machine was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection, EC FOODSAFE level 2 equivalent verified to be valid to 2026. =Permit posted in a conspicuous location =note: sushi rice is stored in the prep cooler as per FSP, pH no longer checked during inspections Shellfish tags are stored, information recorded and up to date in log book. Shellfish noted to be stored in bags of ice in walk-in cooler and prep coolers