INSPECTION REPORT Health Protection JELR-BLZTZH

PREMISES NAME Dock's Fish & Chips		Tel: (604) 536-3625 Fax:
PREMISES ADDRESS 15061 Marine Dr White Rock, BC V4B 1C5		INSPECTION DATE February 21, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Balvir Kaur Bhuller		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fish and batter (small volume) made earlier today are being stored in a cooler that is not working. Fish and batter food temperatures are at 14 C. Corrective Action(s): Fish and batter were discarded during the inspection. All higher risk (potentially hazardous foods) are to be stored at 4 C/ 40 F or colder. If the food temperature is above 4 C for more than 2 hours, discard food (as per your food safety plan). Make batter in small volumes and keep on ice if keeping beside the deep fryer during busy times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Wiping cloths and counters are not being sanitized. Corrective Action(s): Use a sanitizer (such as 100ppm or 1 tsp plain domestic bleach in 1 liter of water) to sanitize counters, food contact surfaces, and equipment that cannot go through the dishwasher. Sanitize clean wiping cloths in a sanitizing solution (such as 100-200ppm chlorine). Correct immediately. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Operator advises she renewed her Food Safe certificate last year. Keep copies on site. Keep copies of your food safety plan and sanitation plan on site and follow standard procedures (see above regarding fish and batter). Coolers are at 4 C or colder with the exception of the ***drawer prep cooler which is not working and cannot be used***. Use other coolers for food storage. Gravy - Cooked 1 hour ago and is being put in the cooler. Hand washing sink has hot/cold water, liquid soap and paper towels in dispenser. See above regarding sanitizer and wiping cloths. Cleaning - ok. Pest monitoring is in place. Glassware washer is empty and will not be used (as per operator) - good. The dishwasher at the back of kitchen is being used for glassware, dishes, cutting boards, and utensil cleaning and has warm water for washing and a final 50ppm chlorine sanitizing rinse - good.