INSPECTION REPORT Health Protection JELR-BHFTNG

PREMISES NAME West Beach Bar and Grill		Tel: (604) 541-7655 Fax:
PREMISES ADDRESS 1101 Elm St White Rock, BC V4B 3R9		INSPECTION DATE October 30, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Achhar Singh Parmar		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep/line cooler (Beverage Air on right side closer to sinks) has an air temperature above 4 C (9 C air temperature measured) and there is water accumulating on the bottom shelf. There is only a small amount of food in this cooler. Corrective Action(s): Do not store any potentially hazardous foods (fish, meat, poultry, etc.) in this cooler unless it can keep them at 4 C or colder. Thermostat was adjusted during the inspection. Clean cooler. Check temperature daily. Repair if necessary (water on bottom shelf was noted). Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There is accumulated food debris/dirt on floor of kitchen. Shelves under bar ice well require cleaning or refinishing. Corrective Action(s): Thoroughly clean kitchen, including floor in hard to reach areas. Clean under bar ice well and re-surface any surfaces that are not impervious to moisture and easy to clean. Add cleaning and sanitizing the ceiling of the ice machine to your cleaning schedule. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Today, operator is away. Both staff advise they have taken Food Safe but more than 5 years ago. Corrective Action(s): Keep copies of all Food Safe certificates on site. Food Safe certificates that are more than 5 years old have now expired and are no longer valid. When the operator is absent, at least one person per shift must have a valid Food Safe certificate. Violation Score: 1

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

Comments

Food Safe - see above. Keep copies of certificates on site. Food Safety Plan and Sanitation Plan must be available on site. Update your cleaning schedule. Hand washing - sink in kitchen and bar hand sink both have liquid soap and paper towels. Coolers - walk in, line cooler beside dry storage, and large domestic cooler are at 4 C or colder. Hot holding - is above 60 C. Produce - check packaging label or ask supplier as to whether lettuce is pre-washed/ready-to-use or if it should be washed before using.***Wash if it is not pre-washed/ ready to use. Cleaning - see above. ****Note that the spray bottle containing chlorine bleach is too strong. Use 1 tsp domestic bleach in 1 litre of water to make a 100-200 ppm chlorine sanitizing solution fresh every day. ****Wash, rinse, sanitize, and air dry all food contact surfaces every 4 hours. Store wiping cloths in a sanitizing solution. Include this as part of your sanitation plan. Dishwasher has a 50ppm final chlorine sanitizing rinse and hot water sufficient for cleaning. Cleaning - see above.