INSPECTION REPORT Health Protection DSEA-BMSULX

PREMISES NAME Boathouse Restaurant (New Westminster)		Tel: (604) 525-3474 Fax: (604) 525-7734
PREMISES ADDRESS 900 Quayside Dr New Westminster, BC V3M 6G1		INSPECTION DATE March 17, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gerry Gough		NEXT INSPECTION DATE March 20, 2020
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Low temperature glasswasher measured 0 ppm iodine at the glass surface at the time of inspection. Corrective Action(s): Directed operator to run all glassware through the kitchen dishwasher until the glasswasher has been repaired. Operator must start testing and recording sanitizer concentration results daily Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink at the salad station was not draining properly. when used, the floor around the sink would flood. Currently there is one other handsink in the back of house to use. Corrective Action(s): ensure that handwashing is conducted thoroughly and when contaminated. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff member handle raw beef burgers for the grill and continue handling dishware. Corrective Action(s): Directed staff member to wash hands and discussed handwashing when handling raw meat. Hands must be washed with liquid soap and warm water, and dried with a paper towel. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: tile cracked and missing at floor drain in front of the grill Corrective Action(s): replace the tiles and ensure that the floors are maintained in good working order Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (2C), grill prep cooler (3C), appy prep cooler (3C), grill area drawer coolers (2C), salad prep cooler (2C), oyster cooler (1C), double upright cooler (2C), and bar cooler (2C) measured < 4 degrees C =Upright freezer (-18C), dessert freezer (-5C) and walk-in freezer (-19C) =Chowder hot holding (67C) and roasted potato hot holding (69C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 79.5 C at the dish surface (minimum 71 C required for proper sanitizing) =Low temperature dishwasher had a final sanitizer concentration of 0 ppm iodine at the glass surface (minimum 12.5 ppm iodine required for proper sanitizing). Repair glasswasher. =Wiping cloths stored in sanitizer solution approximately 200 ppm QUATS =General sanitation was satisfactory at the time of inspection, with exception to the violation noted above =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Ice machine was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection =Sushi rice acidity measured at approximately pH of 4.0 - 4.5