INSPECTION REPORT Health Protection JELR-BRHTFD

PREMISES NAME Dock's Fish & Chips		Tel: (604) 536-3625 Fax:
PREMISES ADDRESS 15061 Marine Dr White Rock, BC V4B 1C5		INSPECTION DATE July 14, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Balvir Kaur Bhuller		NEXT INSPECTION DATE 1 Month
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 No 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: Large upright cooler air and food temperature is at 14 C. This cooler is only being used to store vegetables and other lower risk foods. Coleslaw dressing is to be refrigerated at 4 C as per label. Corrective Action(s): Keep all potentially hazardous food, including foods labelled refrigerate after opening, at 4 C / 40 F or colder. Remove the coleslaw and store in an alternate fridge at 4 C. The large upright cooler is scheduled for servicing for tomorrow as per operator. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Food handler is using the back area sink with spray nozzle to wash hands. Corrective Action(s): Use the designated hand washing sink to wash hands. Turn off faucet with paper towels to avoid contaminating hands. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Large upright cooler is scheduled for servicing. Corrective Action(s): Email copy of report to Fraser Health. Violation Score: 3

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

Comments

Fridge temperatures: Large cooler - see above. Drawer cooler is only being used to store batter (batter temperature 12 C but it is made frequently throughout the day - every 2 hours). Undercounter cooler used to store tartar sauce in small single use containers - ok as these are only in the cooler for short time periods and vinegar is a main ingredient (no raw eggs). Small prep cooler and beer cooler - both are at 4 C / 40 F or colder. Hand washing sink is available with hot/cold water, liquid soap, and paper towels in dispensers. See above. Dishwasher has a final chlorine sanitizing rinse. Chlorine 50ppm detected on plate after the final rinse. Glassware washer is not in use - good. Chlorine sanitizer in spray bottle was at 200ppm - ok. Follow directions on label for safe use of all chemicals. Operator has a valid Food Safe Certificate. Covid-19 safety plan - Operator has removed some seating and has constructed barriers between tables that are not separated by 2 metres. For other tables without a plexiglass barrier, a 2 metre (6.5 feet) separation between tables or backs of chairs is required. Operator has masks that are worn by servers or in kitchen when 2 m separation from non-family members cannot be achieved. Copy of report left with operator. Small single sample of tartar sauce obtained for testing.