INSPECTION REPORT Health Protection JPAK-B5KUKJ

PREMISES NAME Bow & Stern		Tel: (604) 776-3474 Fax:
PREMISES ADDRESS 2551 Montrose Ave Abbotsford, BC V2S 3T4		INSPECTION DATE October 15, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jonathan Smith		NEXT INSPECTION DATE October 17, 2018
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Refer to Code #308 Sliding door cooler at the entrance of the kitchen measured to be at ~12 C when probe thermometer was used to measure for more than 30 minutes. The cooler had several perishable food items such as cheesecake and sauces. Corrective Action(s): Required operator to move all perishable items (potentially hazardous foods) to the walk-in cooler at 4 C or lower. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Obsered a few items in the walk-in cooler without covers/lids and the fan cover had dust accumulation which needed to be cleaned Corrective Action(s): Required operator to provide covers for all food products at all times and have the fan cover cleaned. Date to be corrected by: 2018 Oct 17 2018 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Grease and food debris accumulation under cooking equipment in the kitchen 2. Empty bottles and cans in the corner of the bar noted Corrective Action(s): 1. Required operator to clean and sanitize under and between cooking equipment in the kitchen 2. Remove the bottles and cans to facilitate easier cleaning Date to be corrected by: 2018 Oct 17 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cooler at the entrance of the kitchen was measured at ~12 C. The cooler had beverages and some perishable food items in the it. Required operator to remove all potentially hazardous food items out and into the walk-in cooler Corrective Action(s): Required operator to replace/repair the cooler to good working order so that it can maintain 4 C or lower at all times. Date to be corrected by: 2018 Oct 17. Violation Score: 9

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

Comments

Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks Bleach sanitizer on site and in use; detected >200 ppm of residual chlorine. Ensure to have 100~200 ppm of chlorine residual for all sanitizers (1/2 teaspoon of bleach for 1 litre of water) Chlorine based glasswasher in good working order; detected 50 ppm of residual chlorine after final rinse cycle Other than noted above, all kitchen coolers at 4 C or lower All kitchen freezers at -18 C or lower (including chest freezers downstairs) aAl kitchen hot holding units are at 60 C or above High temperature dishwasher in good working order; detected 72 C at plate level after final rinse cycle Washrooms are maintained in sanitary conditions Bar coolers at 4 C or lower No sign of pests noted at the time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-B5KUKJ
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: 0.15 hour Specific comments:
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