Fraser Health Authority



INSPECTION REPORT
Health Protection
FEMI-B6WPKM
PREMISES NAME
Boathouse Restaurant (Port Moody)		Tel: (604) 931-5300
Fax: (604) 931-5370
PREMISES ADDRESS
2770 Esplanade St
Port Moody, BC V3H 0C8		INSPECTION DATE
November 26, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Jason Ocenas		NEXT INSPECTION DATE
2 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Sanitation Plan [s. 24]
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 205 noted on Routine inspection # RWOG-AS3UZE of Oct-12-2017
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (
Coolers were not reaching 4C/40F:
1) two of the bar coolers, directly behind the line - measured approximately 8C/47F
2) the under-the-counter cooler at the waitressing station - measured approximately 8C/47F
3) the drawers near the cookline closest to the ice machine - measured approximately 6C/43F)

Code 205 noted on Routine inspection # FEMI-B6VRGX of Nov-26-2018
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Temp of Cold PHF in both line coolers are >4 oC ( between 11 oC and 16 oC ) )
Comments

All noted issues are addressed. Noted a bit of temp variation in the two line coolers drawers (cold air circulation issues??) - no PHF noted in those with temp > 4oC

Continue checking temp of the two line coolers every 2 hrs- continue supplementing with ice and storing 1/3 in each inserts- send a report to the inspector attention via email : fatemeh.emami@fraserhealth.ca
*Facility is planing to organize a group course for FS level 1 training for staff -
Regarding operational issues - discussed training all staff based on FSP and SP - food handlers is to follow company's approved FSP and SP. Any back up manager should be trained in daily operation of the kitchen and bar.

As we discussed send an action plan to prevent the noted operational issues and prevent any public safety as a result of them no later then Nov 28-2018 via email fatemeh .emami@fraserhealth.ca