Fraser Health Authority



INSPECTION REPORT
Health Protection
JELR-BAHSRM
PREMISES NAME
Barrique Kitchen & Wine Bar		Tel:
Fax:
PREMISES ADDRESS
1 - 15223 Pacific Ave
White Rock, BC V4B 1P8		INSPECTION DATE
March 22, 2019		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Josiah Tam		NEXT INSPECTION DATE
2 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		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): Large 2 door cooler (in back kitchen storage area) is maintaining a temperature above 4 C (6.9 C air and food temperature).
Corrective Action(s): Thermostat was adjusted during inspection and is now at 4 C or colder. Temperature has come down to 4. All potentially hazardous foods are to be stored at 4 C or colder. Provide two thermometers for this cooler and check several times throughout day.
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Coolers are at 4 C or colder with the exception of 2 door upright cooler - see above.
Sous vide - carrots are being cooked as per the guideline temperature and your food safety plan. Keep temperature records.
Reviewed reheating requirements for sous vide items (as per guideline). Reheat quickly after removing from fridge as per sous vide guideline.
Produce is washed or pre-washed and ready to eat - reviewed storage requirements.
Hand washing station has liquid soap and paper towels.
Quats sanitizer (200ppm) is in spray bottle - good.
Commercial dishwasher has a chlorine sanitizing rinse - 50ppm + chlorine - good.
Food Safe certificates expire after 5 years. Check your certificates and recertify if necessary (<5 years).