INSPECTION REPORT Health Protection DSEA-CEYTUQ

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 1, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gerry Gough		NEXT INSPECTION DATE June 09, 2022
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 = 19

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Sushi rice left on the counter and tested with pH strip ( about 5pH). Sushi rice was made at around 11AM and left out on counter for 4 hours. Corrective Action(s): Operator was instructed to discard sushi rice. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Three sanitizer buckets from different areas (back of kitchen, front of kitchen and bar area), filled with QUATS, was tested. Each test strip yielded about 50ppm. Corrective Action(s): Operator corrected at time of inspection. QUATS sanitizer was re tested was in appropriate concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Mice (plump, fluffly) was found on sticky trap in dry storage. Under first storage rack close to door. Corrective Action(s): Operator was made aware of catch. ECO Lab comes in one time a week to check premises. Continue to monitor for mouse droppings and mice in traps. Maintain overall good sanitation on premises. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Hood vent over cooking line had visible oil build up. Corrective Action(s): Clean hood vent over cooking line to decrease oil build up Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Robo Coupe was found to have dried pieces of left over food stuck to it. Due to general use, plastic was also becoming rough around the edges. Corrective Action(s): Clean and sanitize Robo coupe to remove food debris. Sand off excess plastic. Correct by June 15, 2022 Violation Score: 3

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 (1C), grill prep cooler (4C), appy prep cooler (4C), grill area drawer coolers (3C), salad prep cooler (4C), double upright cooler (3C), and bar cooler (4C) measured < 4 degrees C =Upright freezer (-18C), and walk-in freezer (-10C) =Gracvy hot holding (60C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 71.0 C at the dish surface (minimum 71 C required for proper sanitizing) =Low temperature dishwasher had a final sanitizer concentration of 25 ppm iodine at the glass surface (minimum 12.5 ppm iodine required for proper sanitizing) =Wiping cloths stored in sanitizer solution approximately 100 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 was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection