INSPECTION REPORT Health Protection DSEA-CNM2QX

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 January 31, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gerry Gough		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 4

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bar area's soda wand had mildew growth in the dispenser head Corrective Action(s): ensure that this unit is cleaned and sanitized on a more frequent basis. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle in the bar measured <50 ppm QUATS Corrective Action(s): ensure that the sanitizer concentration is tested daily and refill bottles as necessary to maintain 200 ppm QUATS Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 3 issues: -bar area glasswasher measured 0 ppm iodine at the dish surface -kitchen area high temperature dishwasher measured 63C at the rinse cycle after several cycles -banquet area mini kitchen low temperature dishwasher measured <50 ppm chlorine at the dish surface. Bottle of sanitizer feeding the machine was old Corrective Action(s): Technician serviced bar area and kitchen dishwashers, converting the high temperature dishwasher to a low temperature one temporarily. Repair the machine ASAP. Banquet area dishwasher's sanitizer was replaced, measured 100 ppm chlorine by the end of the inspection Glasswasher was serviced and repaired, measured <50ppm iodine by the end of the inspection Operator must develop and follow dishwasher and glasswasher monitoring procedures. low temperature dishwashers must be minimum 50ppm chlorine at the dish surface, low temperature glasswashers using iodine must measure 12-25 ppm iodine at the dish surface, and high temperature dishwashers must measure 71C at the dish surface during the rinse cycle (82C/180F at the gauge) Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 2 issues: -back of house handsink's hot water was leaking and operator had turned off the hot water supply -cold side handsink was not draining properly and missing paper towels a plumber has been called to rectify the issue Corrective Action(s): Ensure that the handsinks are repaired ASAP. all handsinks must be supplied with hot/cold running water, liquid soap, and paper towels. 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

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (2C), grill prep cooler (4C), appy prep cooler (3C), grill area drawer coolers (2C), salad prep cooler (2C), oyster/greens drawer cooler (3C), double upright cooler (2C), and bar cooler (1C) measured < 4 degrees C =Upright freezer (-20C), dessert freezer (-3C) and walk-in freezer (-22C) =Chowder hot holding (67C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 63.0 C at the dish surface (minimum 71 C required for proper sanitizing). Technician serviced the unit and temporarily has converted it to a low temperature dishwasher that measured 100 ppm chlorine at the dish surface at the end of the inspection. Booster unit to be serviced within 24 hours =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). Technician serviced the unit: measured 25 ppm iodine by the end of the inspection. =Wiping cloths stored in sanitizer solution approximately 200 ppm QUATS with the exception to the violation noted above =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 =Permit posted in a conspicuous location =Sushi rice acidity measured approximately 5.0 stored in the prep cooler. Note that this is not an acceptable pH level for room temperature holding of sushi rice. Adjust recipe to ensure that sushi rice is maintained < pH of 4.5 note: banquet kitchen upstairs has a handsink, double door cooler (liquor only), and a low temperature dishwasher. Glasswasher was tested at the time of inspection.