INSPECTION REPORT Health Protection JELR-BMEVN6

PREMISES NAME Marine Cafe		Tel: (778) 957-4288 Fax:
PREMISES ADDRESS 102 - 14909 Marine Dr White Rock, BC V4B 1C2		INSPECTION DATE March 5, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jean-Pierre Briot		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A very small volume of food in the small cooler in the back storage room (cooked potatoes, feta cheese) is being stored above 4 C (food and air temperature 8C). Corrective Action(s): Potentially hazardous foods (cheese, cooked vegetables, dairy, etc.) are to be stored at 4 C or colder. Food moved to larger cooler during inspection. Thermostat was adjusted. Provide an accurate thermometer to check verify that the temperature goes down to 0 to 4 C or only use to store lower risk foods. Violation Score: 5

Non-Critical Hazards: Total Number: 2

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Some cleaning is required under shelves and along baseboards. Corrective Action(s): Clean shelves and clean floors, especially along baseboards and in hard to reach areas. Follow a written, routine cleaning schedule. Remove any unneeded items. Wooden surfaces are to be impervious to moisture (utensil drying rack should be replaced as it is wooden). Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Operator has Food Safe however that person is away today. Chef on site requires Food Safe (one person has to have it when business is open). Corrective Action(s): Chef requires Food Safe Level 1 (or equivalent) for when operator is absent. Obtain certificate by May 1, 2020. Violation Score: 1

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

Comments

Food Safe training - see above. Food Safety Plans and Sanitation plan/cleaning schedule - keep these at restaurant. Update your written cleaning schedule as needed. Coolers - see above. Large prep cooler, small cooler at front area, and domestic cooler in the back area - temperatures are satisfactory. No hot holding. Produce (strawberries,etc.) are washed with cold running water on site. Spinach and some food items are pre-washed and ready-to-use. Hand washing sink has liquid soap, paper towels and hot/cold water. Chlorine sanitizer (bleach/water at 200ppm chlorine) is in a labelled spray bottle and is used to sanitize counters, cutting boards, wiping cloths etc. Wiping cloths can also be stored in a sanitizing solution. Dishwasher has a hot water final sanitizing rinse (180 F at gauge and >160 F measured inside of the machine) - good. Clean grease trap regularly. Maintain dishwasher as discussed (check with manufacturer). Check with other agencies regarding menu. Pre-cooked bacon is to be used if using bacon. Food storage/dishwashing room - this room is primarily used for food storage and dishwashing (original approval). Ceiling is ok today - add cleaning ceiling to the routine cleaning schedule.