INSPECTION REPORT Health Protection JELR-BSE2CN

PREMISES NAME West Beach Bar and Grill		Tel: (604) 541-7655 Fax:
PREMISES ADDRESS 1101 Elm St White Rock, BC V4B 3R9		INSPECTION DATE August 11, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Achhar Singh Parmar		NEXT INSPECTION DATE August 19, 2020
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] No No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Tables are not being sanitized between customers. They are cleaned with an orange detergent. Wiping cloths are dry and are not sanitized. Corrective Action(s): Sanitize wiping cloths and sanitized the dining tables and commonly touched surfaces between customers. An effective sanitizer is 1 tsp domestic chlorine bleach in 1 litre of water to make a 100-200ppm chlorine solution. If using quats sanitizer, use as per label. Follow directions for safe use of all chemicals. Violation Score: 15

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: In main kitchen, sanitizer spray is in a spray bottle. Label has worn off. Corrective Action(s): Accurately label spray bottle to show contents. Violation Score: 3

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

Comments

1. See above regarding sanitizing of tables and other commonly touched surfaces such as menus. 2. Submit a copy of your written Covid-19 Safety Plan to Fraser Health. Keep this on your website if you have a website. Customer contact information is being kept. 3. Submit a copy of your dining area floor plan, including distances between tables/customer chairs. Note that there is to be a 2 metre (6 foot) separation between backs of customers. Move or remove tables/chairs if the 2 meter separation cannot be achieved. See WorkSafe BC website for Covid-19 information on barriers and information for restaurants. Barriers can be constructed to allow an increase in seating. 4. A glassware washer has been installed and the walk in cooler has been relocated. Provide updated floor plans for the kitchen as well. Include information on hand washing sink locations. Today: - Coolers (walk in, 2 prep coolers, and domestic cooler) were all at 4 C or colder. - In main kitchen, the wiping cloths were stored in a 100ppm chlorine solution and the sanitizing spray in spray bottle was at 100-200ppm. - Liquid soap and paper towels were provided at the double sink and at the hand sink in the bar area. - Main dishwasher had 50ppm chlorine in final rinsewater. - Glassware washer final rinse has 12.5ppm iodine. Copy of this report reviewed and left with operator.