INSPECTION REPORT Health Protection JELR-B7CVVA

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 December 11, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE December 14, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 72

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Upper inserts for line coolers: some potentially hazardous foods are not at 4 C or colder (food temperatures about 7-9 C). Corrective Action(s): Keep potentially hazardous foods at 4 C or colder. Keep lids for line /prep coolers closed when not busy. Bring food out in small in small volumes to be used in 2 hours or less. Ice can also be used for under the insert. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat slicer used yesterday has food debris on the blade, blade guard, etc. It has not been cleaned since its last use. Utensils are being stored in warm water (32 C) on the cook line and are not being sanitized. Ice machine ceiling has substance on the ceiling (possibly mold). Corrective Action(s): Immediately wash, rinse, and sanitize the entire meat slicer, including the back of the blade and blade guard. Clean, rinse, and sanitize after each use and every 4 hours if used continually. Re-sanitize prior to the next use if it has been left incovered. Do not store utensils in warm stagnant water. Use cleaned and sanitized utensils or store in cold water with ice and change frequently (every hour, using different storage for utensils used for raw and cooked foods). Clean and sanitize the ceiling of the ice machine on a routine basis (add to your cleaning schedule). Do this when the ice machine has been emptied.. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Commercial dishwasher: There is no detectable chlorine residual on plates after the final dishwashing rinse (0 ppm). Water temperature is not above 71 C (not ok for sanitizing but ok for washing and rinsing). The automatic feed line appears to be above the chemical level and the chemical level in the container is low. Quats sanitizer in spray bottle is at 0-10 ppm. Corrective Action(s): Corrected during inspection: The line was adjusted and primed and is now at 50ppm. Check and record daily and do not let line run dry. Keep accurate records. Change sanitizer and verify that the quats level is at 200ppm or as per manufacturer's recommendations on the label (corrected: 200ppm quats solution in bucket to be used for wiping cloths and on food contact surfaces). Check daily. Violation Score: 25

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Pineapple juice is in an open metal can in bar fridge. Corrective Action(s): Transfer pineapple (acidic food) to a non-metal food grade container once open. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door is open. Some holes in the freezer storage room noted where rodents can enter. Pest control report reviewed with manager. Corrective Action(s): Keep doors closed. Seal areas where pests may enter. Keep all food in pest proof storage containers. Keep items at least 6 inches up off of the floor. Continue to monitor for pests. Continue with licenced pest control. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food, grease, and/or other debris noted under the dishwasher, sinks, under the cooking equipment and in hard to reach areas. Corrective Action(s): Deep clean the kitchen and all food storage areas. Clean bar and staff washroom. Clean floors along floor /wall junctions. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Continental line cooler by dishwasher door seal does not work properly. Corrective Action(s): Fix the door seal so that the door will remain tightly closed. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Quats spray bottle in the bar area has 0ppm quats. Bottle is not labelled. Automatic quats feed may not be working. Corrective Action(s): Label spray bottle to show contents. Check the automatic feed and maintain the quats concentration as per manufacturer's recommendations (200-400ppm as per label). Violation Score: 3

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

Comments

Coolers are at 4 C or colder. Gravy hot holding is at 60 C or hotter. Cooling of hot cream sauce is being done with an ice wand. Reviewed procedures - good. Hand washing stations have liquid soap and paper towels. Glassware washer in the bar has an iodine sanitizing rinse. Food Safe - reminder that Food Safe certificates expire after 5 years. If taken prior to 2013, an online Food Safe Refresher course is required to renew your certificate. See www.foodsafe.ca. Keep food safety plans, sanitation plan, and cleaning schedule on-site and follow. Know ingredients (eg for sauces etc.) so that customers can be provided with accurate ingredient information.