INSPECTION REPORT Health Protection JELR-AP2UND

PREMISES NAME Onyx Steakhouse and Lounge		Tel: (604) 542-0334 Fax: (604) 531-0331
PREMISES ADDRESS 1225 Johnston Rd White Rock, BC V4B 3Y8		INSPECTION DATE July 7, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nicholas Popoff		NEXT INSPECTION DATE July 12, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Two door prep cooler by hand sink in the main kitchen air and food temperature is above 4 C (about 6 C). There is water dripping and accumulating at the bottom of this cooler. Walk in cooler and 2 door upright by back door both have air and food temperature at about 6 C. Corrective Action(s): Immediately ensure that all potentially hazardous foods are stored so that the food temperatures are at 4 C or colder. Adjust or service coolers as necessary. Keep lids down on prep coolers and keep door closed when possible. Check and record temperatures daily or several times through out day. Discard food if above 4 C for more than 2 hours. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Staff washroom - no soap in dispenser. Corrective Action(s): Provide liquid soap at the staff washroom hand sink. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Corrective Action(s): Clean dry storage shelves, floor and coolers (at the back fo the prep inserts). Organize the storage shed. Violation Score: 3

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

Comments

Two smaller coolers air temperature is below 4 C. Hand sinks in the kitchen and server areas have liquid soap and paper towels. Keep food safety plans and sanitation plan /schedule on site. Keep temperature records. Glassware washer and commercial dishwasher in kitchen have sanitizing rinses as required.