INSPECTION REPORT Health Protection DSEA-BJ5VBY

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 November 21, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gerry Gough		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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Milk products in the server station mini cooler found to be stored >4C Corrective Action(s): moved products to a working cooler. ensure that all potentially hazardous foods are kept <4C at all times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 2 issues; -chef knife in knife holder found to be crusted with food debris -mechanical slicer's sharpener housing and blade guard underneath it found to have food debris Corrective Action(s): Ensure that both items are cleaned thoroughly after use. slicer must be fully disassembled, cleaned, and sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris and leaking water, as well as broken glass noted underneath bar area counters particularly around the beer tap glasses counter and main drink service area (ice well, pop wand, etc) Corrective Action(s): Ensure that a deep clean of the bar area is conducted on a more frequent basis. 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 (4C), grill prep cooler (4C), appy prep cooler (4C), grill area drawer coolers (4C), salad prep cooler (3C), oyster cooler (2C), double upright cooler (3C), salsa cooler (2C), and bar cooler (1C) measured < 4 degrees C =Upright freezer (-14C), dessert freezer (-1C) and walk-in freezer (-15C) =chowder hot holding (64C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 80.6 C at the dish surface (minimum 71 C required for proper sanitizing) =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