INSPECTION REPORT Health Protection VCHN-CDNP78

PREMISES NAME Tidewaters Pub		Tel: (778) 855-5973 Fax:
PREMISES ADDRESS 101 - 10190 River Rd Delta, BC V4C 2R3		INSPECTION DATE April 20, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Pal & Jasmine Saini		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 = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Two knives observed stored in spacing between the preparation cooler along main food preparation line. Corrective Action(s): Store all utensils in a sanitary manner at all times. Stored knives in a container, tray, or on a magnetic strip. Kitchen staff has rewashed the knives in the dishwasher. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At the time of inspection hand sink by dishwashing area paper towel dispenser empty. Corrective Action(s): Kitchen staff does not have access to key to open dispenser. Paper towels placed next to hand sink in the interim. Ensure paper towels are placed in dispensers. Hand sinks to be provided with liquid soap and paper towels at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Under the counter freezer on right hand side of preparation line ambient air temperature ~ -8 degrees C. Corrective Action(s): Monitor and ensure -18 degrees C. Service if required. Correct by April 27, 2022. Violation Score: 3

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

Comments

Routine inspection: Dishwasher registers 50ppm chlorine during the final rinse cycle. 200ppm quats available for use in labeled spray bottle. Walk in cooler at 3 degrees C. Walk in freezer at -16 degrees C. Preparation coolers inserts and lower sections at or below 4 degrees C. Hot holding at or above 60 degrees C. Observed sauce being cooled in two separate containers. To further facilitate cooling consider using an ice bath and or/cooling wands. FOODSAFE requirements met at time of inspection. Temperature monitoring records maintained and available for review. Bar hand sink provided with liquid soap and paper towels. Bar glass washer registers 12.5 to 25ppm iodine during the final rinse cycle. Under the counter cooler and both upright cooler at or below 4 degrees C.