INSPECTION REPORT Health Protection JELR-B9RQ6S

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 February 26, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Preet Grewal		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Several possible entrances for rodents have been sealed. Premises has been thoroughly cleaned. Corrective Action(s): Continue to monitor for pest activity, seal entrances, keep premises clean, and keep premises free of pests. Provide next pest control report to Fraser Health. Future work (as per operator) is to replace the flooring in the dishwashing area. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JELR-B9R2K9 of Feb-25-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Glassware washer was run 3 times and there was no final sanitizing rinse (maximum water temperature inside of the machine was 43C and there was 0 ppm chlorine measured after the final rinse). The main dishwasher was run 4 times and there was no final sanitizing rinse (54C water temperature and 0 ppm chlorine measured after the final rinse). Correction: All dishes and utensils must be washed, rinsed, sanitized, and air dried. The glassware and main kitchen dishwashers must have a final sanitizing rinse. For low temperature dishwashers using chlorine, 50ppm chlorine must be detected on the dishes after the final rinse. Provide test strips and check chlorine concentration daily.

Comments

Premises may re-open. The following work has been completed: - Entire premises, including kitchen, food storage rooms, dishwashing area, and laundry room have been thoroughly cleaned. - The floor in the kitchen has been power washed. - All food appears to be in pest-proof bins. Reviewed food storage with operator. - Coolers have all been cleaned. - Utensils, plates, counters, and food contact surfaces have been cleaned and sanitized. - The glassware and main kitchen commercial dishwashers are providing a 50 ppm chlorine final sanitizing rinse. - Reviewed tong and utensil storage on the cooking line. Ongoing procedures: 1. Add checking the dishwasher and glassware washer chlorine sanitizing rinse levels to your sanitation plan checklist. Provide chlorine test strips and check daily. 2. Wash, rinse, sanitize, and air dry tongs and other utensils on the cooking line every 2 - 4 hours. Add this to your sanitation plan. 3. Continue with regular cleaning, deep cleaning, and follow a routine written cleaning schedule. Maintain the premises in a sanitary condition. 4. Continue to monitor for pests, keep premises clean, remove sources of water, seal entrances, and repair any damaged materials (all surfaces to be in good repair and impervious to moisture). 5. Continue with licensed pest control. Provide copies of next 2 reports to Fraser Health.