INSPECTION REPORT Health Protection JELR-B8VUJZ

PREMISES NAME Dock's Fish & Chips		Tel: (604) 536-3625 Fax:
PREMISES ADDRESS 15061 Marine Dr White Rock, BC V4B 1C5		INSPECTION DATE January 29, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Balvir Kaur Bhuller		NEXT INSPECTION DATE February 05, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glassware washer is not in use- ok. Main dishwasher has no sanitizing rinse (0 ppm chlorine detected after the final rinse, even after priming). Corrective Action(s): Immediately follow the following steps: 1. Wash all utensils and bowls using dishwashing soap and warm water. 2. Rinse with clean water to remove soap. 3. Soak for 2 minutes in a sanitizing solution (use 100-200ppm chlorine which is 5 capfuls of domestic bleach in 1/3 buspan of water OR use 1 tsp bleach in 1 litre of water). 4. Air dry. Violation Score: 25

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Commercial dishwasher has no sanitizing rinse, even after priming. The detergent line may also be blocked. Corrective Action(s): Stop using plates, mugs, and utensils for customers. Use only disposable plates, mugs, and cutlery for customers until the dishwasher is fixed. The dishwasher must properly wash, rinse, sanitize (50ppm chlorine) all dishes and utensils. Provide test strips to verify the chlorine concentration. Violation Score: 3

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

Comments

Keep copy of your Food Safe certificate on site. Renew Food Safe if your certificate if >5 years old. Coolers are at 4 C or colder with the exception of the drawer cooler which is used to store only a small amount of fish (fish temperature is <4 C) and batter (batter temperature is 8 C and is to be discarded after 2 hours). Keep daily temperature records and use accurate thermometers to measure the temperatures. Glassware washer is not in use and operator advises will not be used. See above regarding the main dishwasher. Hand washing sink has liquid soap and paper towels in dispensers. Use a chlorine sanitizing solution to sanitize wiping cloths. Replace burned out light bulbs in back kitchen area to improve lighting. Lighting covers or plastic tube covers are recommended as discussed.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JELR-B8VUJZ
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: Oil, margarine and non-dairy topping all in compliance.
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