INSPECTION REPORT Health Protection JELR-BMDVRU

PREMISES NAME Dock's Fish & Chips		Tel: (604) 536-3625 Fax:
PREMISES ADDRESS 15061 Marine Dr White Rock, BC V4B 1C5		INSPECTION DATE March 4, 2020	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Balvir Kaur Bhuller		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small volume of fish (about 7 pieces) and batter in drawer line cooler is being held above 4 C (air and fish temperature is at 10 C/50 F). Fish was defrosted in morning and put in drawer cooler about 4 hours ago. Fish has now been at a temperature above 4 C for more than 2 hours. Corrective Action(s): Immediately keep all fish at 4 C/ 40 F or colder in alternate fridge. Follow your food safety plan. Either repair drawer cooler so it can keep fish and batter at 4 C or keep fish in alternate fridge and replace batter with fresh batter in clean container every 2 hours. Provide Fraser Health with an update. This is a repeat violation. Failure to comply will result in an Order or ticket. Violation Score: 5

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JELR-BLZTZH of Feb-21-2020 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Wiping cloths and counters are not being sanitized. Correction: 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.

Comments

Follow up inspection. Bleach is available for use to sanitize wiping cloths. Poster provided. Use 1 tsp bleach (use unscented plain bleach) in 1 litre of water to make a fresh solution daily. Food Safe Certificate is available on site - Operator (BKB)- good until 2024. Drawer cooler - time track and supplement with ice - see above. Glassware washer not in use. All utensils and glassware are washed in back area commercial dishwasher.