INSPECTION REPORT Health Protection JELR-BDBQYN

PREMISES NAME Oceanside Yacht Club & Public House		Tel: (604) 317-7607 Fax: (604) 510-5703
PREMISES ADDRESS 14995 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE June 20, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Main kitchen Coolers - Walk in air temperature is at 4 C. Recommend that you provide two thermometers in the walk in. Line coolers are at less than 4 C - good. Temperature records are being kept. Reheat sauces quickly on stove to 74 C. Hot holding au jus today is at >60C. Defrosting - food is being defrosted in cold running water - good. Hand washing - keep the sink in the back prep room accessible. If two food prep sinks are needed, then install another small hand sink that will be used only for hand washing. Liquid soap and paper towels are provided in kitchen and in staff washroom. Quats sanitizer is being used for counters etc. ***Note: Tongs are being stored in quats sanitizing solution. Follow directions and allow to air dry (wash, rinse, sanitize, and air dry). If there is no time to air dry, you can store tongs on the cook line (separate utensils for cooked and raw) in a cold ice water bath and change frequently (eg every 30-60 minutes) and then wash utensils/sanitize utensils in dishwasher. Check your sanitation plan. Tongs/utensils are being put through the dishwasher every 2 - 4 hours. Commercial dishwasher has a final sanitizing rinse of about 100ppm chlorine. Clean staff washroom more regularly (eg daily). Food Safe trained staff are on site (Kitchen Manager recently renewed). Keep copies of Food Safe certificates, food safety plan, and sanitation plan on site for review. Amend if necessary. Pest control monitoring is in place. Clean behind chest freezer. Bar Hand washing sink has liquid soap and paper towels. Glassware washer appears to have a final rinse of about 12.5 ppm iodine. Note: The final rinse (cold water rinse on the left side of machine) is the sanitizing rinse. Take your sample from the final rinse water and record concentration daily (daily records are being kept). Bar cooler for whipped cream and dairy is at 4 C. Keep opened cans of pineapple juice / apple juice in non-metal containers unless used right away. Floor in glassware washer room has been replaced - good. Clean up water promptly. Contact Fraser Health Tobacco Enforcement Officer about resuming tobacco sales (inspection required).