INSPECTION REPORT Health Protection JELR-BMFVSF

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 March 6, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Nicholas Popoff		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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Demi-glace/jus is being stored in large volumes and is not cooling quickly. Corrective Action(s): Use an ice water bath to cool large volumes quickly. Food temperature is to go from 60 C - 20 C in 2 hours or less and from 20 - 4 C in 4 hours or less. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Caulking around hand sink in staff washroom is cracked and difficult to clean. Corrective Action(s): Seal the wall area behind the staff washroom sink so it is smooth and easy to clean (repeat request). Correct by April 1, 2020. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Drawer cooler air and food temperatures are at 6.7C. Potentially hazardous foods are not stored overnight in this cooler but are stocked prior to service (fish, meat, poultry, shellfish). Corrective Action(s): Potentially hazardous foods in this cooler can only be stored for 2 hours. Bring small amounts from the walk in cooler to be used within 2 hours (time tracking required). Adjust or service this cooler so it can store potentially hazardous foods for longer than 2 hours. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Today, operator is not on site. There are no kitchen staff on site who have a valid Food Safe Level 1 certificate. Corrective Action(s): Operator (NP) must have a valid (less than 5 years old) Food Safe Level 1 (or equivalent) certificate. When the operator is away, at least one person per shift must have a valid certificate. Provide copies of updated certificates by April 1, 2020 (repeat violation). Violation Score: 1

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

Comments

Food Safety training - see above. Keep copies of your Food Safety Plan and Sanitation plan on site (easy to access for staff training). Information on food safety plans, sanitation plans, and shellfish safety was previously given to operator via email. Kitchen coolers - satisfactory with the exception of the drawer line cooler - see above. Bar cooler - good. **Seafood in the basement beer walk in at 4/5C - follow directions on label for safe storage (keep frozen). This food is not on menu at this time. No hot holding during inspection. Oyster tags are being kept for 90 days. Raw oyster warning is on the menu. Chef is aware of food recalls (oyster). They did not carry recalled oyster. **Reviewed cooling of soup broth (demi glace) - use an ice water bath, ice wand, or put in small volumes to cool quickly (or larger surface area). Cooling of curry sauce - good. Hand washing sinks have hot/cold water, liquid soap and paper towels in dispensers - good (staff washroom, kitchen, server hand sink). Quats in spray bottle - 200ppm - good (kitchen and bar). Commercial dishwasher final sanitizing rinse is 50 ppm chlorine - good. Bar glassware washer - 0ppm iodine detected but then machine was primed and 12.5ppm detected after being run. Check sanitizer concentration daily and record. Sanitizer is required to kill viruses and other pathogens that could be on glassware. **Upstairs meeting room - not in use today. Glassware washer turned off. Before next use, check sanitizer concentration for upstairs glassware washer. Kitchen is clean and well organized. Outside storage room - door closed and locked (not checked today). Basement - ok. No evidence of pests. Monitor regularly.