INSPECTION REPORT Health Protection JELR-B9R2K9

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 25, 2019	TIME SPENT 3 hours
OPERATOR (Person in Charge) Preet Grewal		NEXT INSPECTION DATE February 26, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 69

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Tongs and other utensils are being stored in water by the grill. During the inspection, the water was dirty with food debris. Corrective Action(s): Tongs and utensils are to be washed, rinsed, sanitized, and air dried every 2 - 4 hours. If storing in water, replace with cold water every 30 minutes. Violation Score: 5 302 - 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). Corrective Action(s): 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. Violation Score: 25

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent (rat) droppings were found on the floor in the dry food storage area, under the prep sinks, under the glassware washer, on shelves in the dish rack storage area, and in the walk in cooler. Mouse droppings (and mice) were found in the laundry room. Operator has a contract with licenced pest control and has provided a copy of a recent invoice. Corrective Action(s): Premises must be kept free of pests. Check all food storage containers. Discard any food that may have been contaminated. Today, food appears to be in bins with lids. Consult with your pest control expert. Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Pests are entering the building. The operator has been working to seal all entrances. Corrective Action(s): Continue working to seal all entrances. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and rodent droppings noted on the floor. Prep coolers require cleaning. Corrective Action(s): Thoroughly clean all food storage, dishwasher, laundry, food preparation, washroom, and main kitchen areas. Eliminate all food and water sources for pests. Violation Score: 15

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

Code 205 noted on Routine inspection # JELR-B25QK8 of Jun-27-2018 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Salad 2 door cooler air and food temperature is at 6C. Correction: Check this cooler and make sure that all potentially hazardous foods are kept at 4 C or colder.

Comments

Please see the attached ORDER. The premises is to be closed to allow time to thoroughly clean the kitchen, repair the dishwasher and glassware washer, and to work on pest control management. Contact this office for an inspection before re-opening to the public. The premises is to be free of pests and maintained in a sanitary condition. Other inspection notes: Coolers area at 4 C or colder. Temperature records are being kept - good. Hot holding (gravy, soups) are at 60 C or hotter - good. Chlorine in spray bottle - >>400ppm. Ok but 200ppm is the required amount. Spray bottle is labelled - good. Reviewed storage for margarine.