INSPECTION REPORT Health Protection DSEA-BD2UBJ

PREMISES NAME Boathouse Restaurant (New Westminster)		Tel: (604) 525-3474 Fax: (604) 525-7734
PREMISES ADDRESS 900 Quayside Dr New Westminster, BC V3M 6G1		INSPECTION DATE June 11, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gerry Gough		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Condiment and topping inserts on the server side of the hot line were supposed to be on ice but ice water was not touching food products. Corrective Action(s): refilled ice water to cover inserts. ensure that all inserts on ice are touching the sides of the containers to sufficiently keep contents <4 degrees C Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: 2 issues; -fruit flies noted in the bar and around the back food prep area (storage for food slicers and presses) -rodent droppings noted in the corner of the dry storage room as per previous inspection Corrective Action(s): Remove the rodent droppings and clean and sanitize area thoroughly. Continue to clean and sanitize above the bar and below it on a regular basis. consider using a 100 ppm chlorine bleach solution (mix 1 tsp bleach with 1 liter water) for sanitizing surfaces. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Grouting between floor tiles in poor condition in kitchen but particularly around the bar. Floor and wall joint along the walk-in freezer is in poor condition (gaps noted to be trapping food and debris) Corrective Action(s): Clean tiles and have grouting re-finished in both the kitchen and the bar due: 3 months Violation Score: 5

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (3C), grill prep cooler (4C), appy prep cooler (4C), grill area drawer coolers (3C), salad prep cooler (4C), double upright cooler (2C), salsa cooler (2C), and bar cooler (0C) measured < 4 degrees C =Upright freezer (-10C), dessert freezer (-10C) and walk-in freezer (-9C) =chowder hot holding (69C) and hollandaise hot holding (64C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 70.8 C at the dish surface (minimum 71 C required for proper sanitizing) =Wiping cloths stored in sanitizer solution approximately 200 ppm QUATS =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Ice machine and deli slicer was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection =Sushi rice acidity measured at approximately pH of 4.0 - 4.5 Operator is addressing pooling water under the high temperature dishwasher. ensure that the areas of the wall that have been cut out in the staff room and (unrelated) receiving area are repaired.