INSPECTION REPORT Health Protection VCHN-DAKU5W

PREMISES NAME Onyx Steakhouse and Lounge		Tel: (604) 542-0334 Fax: (604) 531-0331
PREMISES ADDRESS 1225 Johnston Rd White Rock, BC V4B 3Y8		INSPECTION DATE October 31, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nicholas Popoff		NEXT INSPECTION DATE 6 Months
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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal food product temperature for the left preparation cooler ~10 degrees C. Lower section ambient air temperature at ~10 degrees C. Corrective Action(s): Relocated all cold potentially hazarodous foods to the walk in cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: At the time of inspection scoops and other dispensing utensils observed stored directly in dry products. Corrective Action(s): Store all scoops and other dispensing utensils outside of dry products and in a sanitary manner at all times. Correct immediately. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Internal food product temperature for the left preparation cooler ~10 degrees C. Lower section ambient air temperature at ~10 degrees C. Corrective Action(s): Adjust left preparation cooler temperature setting to a colder setting or service if required. Ensure unit is capable of maintaining 4 degrees C or less. Correct immediately. Violation Score: 3

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

Comments

Routine inspection: Bar: Bar glass washer registered 12.5 to 25ppm iodine during the final rinse cycle. Service area hand sink provided with liquid soap and paper towels. Kitchen: Hand sink provided with liquid soap and paper towels. Dishwasher registered 50ppm chlorine during the final rinse cycle. 200ppm quats dispensed from the chemical dispensing station. 200ppm quats available for use in spray bottle. Right preparation cooler inserts and drawer sections at or below 4 degrees C. Back area both preparation cooler inserts and lower sections at or below 4 degrees C. Freezer in hallway at or below -18 degrees C. Downstairs freezers and outside shed freezer at or below -18 degrees C. Staff has FOODSAFE level 1 or equivalent. Walk in cooler at or below 4 degrees C. Reminder to monitor and record temperatures of all coolers, freezers, hot holding, and dishwasher final chlorine rinse concentration. Reminder to pay the outstanding permit fee.