Fraser Health Authority



INSPECTION REPORT
Health Protection
JELR-B2DVGP
PREMISES NAME
Onyx Steakhouse and Lounge		Tel: (604) 542-0334
Fax: (604) 531-0331
PREMISES ADDRESS
1225 Johnston Rd
White Rock, BC V4B 3Y8		INSPECTION DATE
July 5, 2018		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Nicholas Popoff		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): As per manager, the drawer cooler was repaired last Saturday. Today, the air and food temperatures are above 4 C (air 11 C and food 10 C).
Corrective Action(s): Food such as cream sauce and any potentially hazardous foods stored in this cooler more than 2 hours were discarded during the inspection. Heating pan under the cooler was turned off and air temperature went down to 5C. Do not store any potentially hazardous foods in this cooler unless it can keep them at 4 C or colder.
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 205 noted on Routine inspection # JELR-B24U2U of Jun-26-2018
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Drawer cooler (food 9.5C/ air 12C), Walk in cooler (food 5.9C/air higher - new food delivery), salad prep cooler >4C (adjusted during inspection), large 2 door General cooler (food temperature >4C/ air temperature 5.8 C).)
Comments

Follow up inspection:
The walk in cooler, large 2 door General cooler and salad prep cooler are all keeping food at 4 C or colder - good.
Item 205 from previous inspection corrected with the exception of the drawer prep cooler - see above.

Letter dated June 25/18 to be given to owner/operator.