INSPECTION REPORT Health Protection JELR-B25QK8

PREMISES NAME Charlie Don't Surf		Tel: (604) 538-1869 Fax: (604) 538-4418
PREMISES ADDRESS 15011 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE June 27, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Preet Grewal		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Salad 2 door cooler air and food temperature is at 6C. Corrective Action(s): Check this cooler and make sure that all potentially hazardous foods are kept at 4 C or colder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glassware washer final rinse is 0ppm. Machine was not in use yet this morning but was run 2 times and no sanitizer came through after being primed. Bottle has sanitizer in it but it is not reaching the dishes/utensils. Corrective Action(s): Glassware will be washed in the main commercial dishwasher until the glassware washer automatic chlorine feed is at least 50ppm. Check chemical levels and residuals daily. 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

Routine check: Coolers are all at 4 C or colder with the exception of the salad cooler (6C) - see above. Hand washing stations have liquid soap and paper towels. Finger coverings/disposable gloves are also available for use when needed. Hot holding gravy and 2 soups are above 60C. Produce is either pre-washed and ready-to-eat or washed on site. Shellfish tags are kept for 90 days. No raw shellfish on menu. Chlorine sanitizer is in the spray bottles for sanitizing counters, cutting boards and surfaces. Glassware washer - see above. Main dishwasher has a 50ppm final chlorine sanitizing rinse. Pest management is in place - no concerns noted. Cleaning - continue to follow your written cleaning schedule. Add more frequent cleaning of the staff washroom sink. Power washing of floor is scheduled for tomorrow - good. Food Safe refresher course information given to manager. Certificates obtained more than 5 years ago require updating. Future: Bar counter is very worn. Ceiling of walk in is worn - seal so it can be cleaned. One tile is broken on the kitchen floor.