INSPECTION REPORT Health Protection DSEA-CZSVM3

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 January 24, 2024	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Gerry Gough		NEXT INSPECTION DATE January 26, 2024
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: High (≥30) Total Score = 43

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 2 issues: -appy prep cooler measured 8C ambient temperature. Raw fish and cut veggies to be moved to working neighboring cooler units. -top drawer of packaged steaks in the grill area drawer cooler measured 14C. Staff indicated that the steaks were moved into the cooler unit but the drawer may not have been fully closed during lunch rush. Corrective Action(s): -Steaks moved to working cooler unit. -Do not use this cooler unit for holding potentially hazardous foods until it has been repaired and is capable of holding contents <4C at all times of operation. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Deli slicer found to have food debris in sharpener housing and on bladeguard Corrective Action(s): Ensure that the deli slicer is fully disassembled, cleaned and sanitized after every use. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Mechanical dishwasher unable to consistently sanitize dishware at 71C (160F) at the dish surface. Several cycles run. Corrective Action(s): Technician called. Operator will manually wash dishware in the back area 2 compartment sink until unit is repaired. Unit must be repaired before Jan 26 14:00. Violation Score: 15

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Cockroaches (live and dead) observed throughout the kitchen area (dead American cockroaches in the dish pit monitoring traps, 1 live German adult cockroach in the corner of the kitchen under the fire extinguishers, 3 German adult cockroaches caught in sticky traps under the 2 compartment sink, 3 cockroaches caught in sticky trap under the hotel pan storage green wire shelves). Corrective Action(s): Pest control records reviewed. Facility has consistently been combatting cockroaches in the past few months. Treatments have been consistent. Follow pest control technician's recommendations. Ensure that deep cleaning is focused on areas of pest activity. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food splatter and debris build up noted in the following areas: -under various counter top passes in the prep area, hot line, and the dish pit -above the entry to the high temperature dishwasher -under the 2 comp sink in the prep area (behind p trap) -on the wire conduits throughout the premises (above the prep line, at the hot line pass, etc) Corrective Action(s): Clean the above noted areas and ensure they are done on a more frequent basis. Violation Score: 9

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 (2C), appy prep cooler (7C), grill area drawer coolers (3C), salad prep cooler (1C), oyster/greens drawer cooler (4C), double upright cooler (2C), and bar cooler (2C) measured < 4 degrees C =Upright freezer (-20C), dessert freezer (-11C) and walk-in freezer (-19C) =Bisque hot holding (78C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 63.7 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 to be inspected in the next routine inspection =Wiping cloths stored in sanitizer solution approximately 200 ppm QUATS =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, though some cleaning required in the crushed ice machine's ice well =Staff hygiene satisfactory at the time of inspection, staff FOODSAFE level 1 verified to be valid to November 2027. =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