INSPECTION REPORT Health Protection JAHN-AXGPSH

PREMISES NAME Bow & Stern		Tel: (604) 776-3474 Fax:
PREMISES ADDRESS 2551 Montrose Ave Abbotsford, BC V2S 3T4		INSPECTION DATE April 3, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jonathan Smith		NEXT INSPECTION DATE April 05, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazaroud foods (salad dressing, crab etc) were stored in small containers on ice as one of the fridges had been malfunctioning. The foods measured at 10C. These foods had been taken out less than 2 hours ago. Staff noted that foods had been stored in this manner for the last few days since the fridge broke. Staff was directed to move all potentially hazardous foods to walk-in cooler which measured below 4C. Corrective Action(s): The fridge located next to the grill, where foods for immediate use are stored, shall be repaired immediately. DATE TO BE CORRECTED BY: April 5th 2018 NOTE: Food containers shall be immersed in ice bath, not merely on top of ice, to ensure that proper temperatuare is maintained. NOTE: Foods left at >4C shall be discarded, not put back into a fridge, after 2 hours. Ensure that all potentially hazarouds foods are stored at or below 4C at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Observed cut potatoes in one compartment and dirty dishes in the next comparment of a two compartment sink in the dishwashing area. Corrective Action(s): Do not wash/prep foods with dirty dishes around. Violation Score: 3

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

Comments

- Handsinks are maintained with hot & cold running water, liquid soap and paper towels - 100-200ppm chlorine available at sanitizer bottles - Two high-temp dishwashers achieved >71C at plate's surface - Temperatures of all working refrigeration units met regulatory requirements (<4C for coolers, <-18C for freezers) - Temperature log is in use - Hot holding measured >60C - Foods are properly covered and labelled - Foods are thawed in cold water - Dry storage room was kept in a satisfactory manner (de-cluttered and foods stored off of floor) - Pest activity is minimal (observed 1 old dropping in the dry storage room near the chest freezer) - Foods in the walk-in cooler are stored in a manner that prevents cross-contamination - staff have FOODSAFE training NOTE: Ice machine requires cleaning

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JAHN-AXGPSH
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment