INSPECTION REPORT Health Protection JELR-BJB38T

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 November 26, 2019	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Nicholas Popoff		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature commercial dishwasher in main kitchen does not have a final sanitizing rinse (0 ppm chlorine detected on the utensils after running the machine several times, priming machine etc.) The water temperature is sufficient for washing but not for sanitizing. Ceiling of ice machine requires cleaning (build up noted on the ceiling of the ice machine). Corrective Action(s): The machine was serviced during the inspection and a part was replaced. A chlorine rinse (50ppm detected on the utensils after the final rinse) is now provided. The ice machine was being cleaned during the inspection (ice was removed). Violation Score: 25

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Staff washroom hand sink - faucet is loose and the caulking behind the sink is cracked and difficult to clean. Corrective Action(s): Reseal caulking behind the staff washroom sink. The sink must be maintained so it can be easily cleaned. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Food Safe Level 1 certificates expire after 5 years. Corrective Action(s): Provide copies of Food Safe certificates (keep copies on site at restaurant). The operator/owner is to have a valid Food Safe Level 1 certificate and, if the operator is absent, at least one person left in charge per shift is to have a valid Food Safe Level 1 certificate. Violation Score:

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

Comments

Food Safe - see above. Food Safety Plan - is available. Ensure that staff can access copy of plan and follow food safety plan. Keep temperature records. Add corrective measure "if potentially hazardous foods are at more than 4 C for more than 2 hours - discard food" to your plan. Check BCCDC website for shellfish information. Provided information to operator on Food Safety and Saniation Plans. Sanitation plan - keep copy on site. Keep records for dishwasher sanitizer concentration checks. Use test strips. Main kitchen - Coolers are at 4 C or colder. - Hot holding/cooking - >74 C - Hand washing sink has hot/cold water, liquid soap and paper towels in dispensers. - Sanitizer - quats in spray bottle 200ppm. - For shellfish - keep tags for 90 days. (Raw oyster warning is on the menu). - Keep door to back freezer storage building closed. ***Monitor for pests in this area and in kitchen. - Floor of kitchen and hallway has been replaced and basement storage room floor has been sealed - good. - Walls have been re-painted - good. - Dry storage - good - no food spills. - Dishwasher - see above. Bar - Cooler is at <4C. - Glassware washer has a final sanitizing rinse (iodine detected). - Server hand sink has liquid soap and paper towels. Upstairs bar - Hand sink has liquid soap. Provide paper towels in dispenser before next use. - Provide a sanitizer in the upstairs bar before next use. - Glassware washer has a final sanitizing rinse (iodine).