Fraser Health Authority



INSPECTION REPORT
Health Protection
MLOO-CZTUTJ
PREMISES NAME
West Beach Bar and Grill		Tel: (604) 541-7655
Fax:
PREMISES ADDRESS
1101 Elm St
White Rock, BC V4B 3R9		INSPECTION DATE
January 25, 2024		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Achhar Singh Parmar		NEXT INSPECTION DATE
February 08, 2024
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16
Critical Hazards: Total Number: 2
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): 1. Two knives were stored in the gap between the two prep coolers.
2. Dried debris observed on fry cutter.
Corrective Action(s): 1. Store knives in an area that can be cleaned and sanitized properly, such as a magnetic strip.
2. Clean and sanitize the fry cutter.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was not available in the kitchen.
Corrective Action(s): Prepare 100-200 ppm bleach sanitizer by mixing 1/2 tsp household bleach per 1L water. Ensure this is available while kitchen is operating and it is being used to sanitize food contact surfaces regularly.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
304 - Premises not free of pests [s. 26(a)]
Observation: Rat droppings observed under shelving in the dry storage room.
Corrective Action(s): Clean up droppings and sanitize affected surfaces. Contact pest control. Continue to monitor for pest activity.
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Dry storage shelves were lined with aluminum foil.
Corrective Action(s): Remove aluminum foil because it cannot be effectively cleaned and sanitized. Clean and sanitize the shelves directly on a regular basis.
Violation Score: 3

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

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels
- Coolers are ≤ 4°C, freezers are ≤ -18°C
- Low temperature dishwasher is available. 50 ppm chlorine residual detected.
- Glasswasher is available. 12.5 ppm iodine residual detected.
- 200 ppm bleach sanitizer is available
- Ventilation hood is maintained
- Premises is well lit
- Permit is posted

Note:
- Keep pest control reports and FOODSAFE certificates on-site for review
- Ensure temperature (2x per day), dishwasher (1x per day), glasswasher (1x per day) logs are maintained.
- Obtain new test kit for the glasswasher. Current one has expired in 2021.
- Contact health inspector before performing renovations to the restaurant