INSPECTION REPORT Health Protection BWOI-CCZS4F

PREMISES NAME Kingfishers Waterfront Bar & Grill		Tel: (604) 463-0094 Fax: (604) 465-9312
PREMISES ADDRESS 23840 River Rd Maple Ridge, BC V2W 1B7		INSPECTION DATE March 30, 2022	TIME SPENT 1.2 hours
OPERATOR (Person in Charge) Ted Hume		NEXT INSPECTION DATE April 06, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Oyster tags not on site. Corrective Action(s): Review and ammend food safety plan to ensure tags are retained and kept in a secure location Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Wire rack shelving inside both walk in coolers observed with food spillage build up Underside of both ticket dispensers observed with food splatter build up. Underside of counter above food preparation surface opposite the deep fryer observed with food splatter build up. Cooler unit opposite the deep fryer observed with dust accumulation on fan units and mould on ceiling surfaces. Spilled food product observed on floor below the ice machine Corrective Action(s): Clean as directed Violation Score: 15 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Floor damage observed in several locations in the kitchen. Corrective Action(s): Repair floor to prevent a tripping hazard. Violation Score: 1

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

Comments

Inspection due to complaint of food borne illness *Make correction to menu adding the standard warning that "The consumption of raw oysters poses an increased risk of foodborne illness". Monitoring logs being maintained All cold holding equipment cold holing at <4c Dishwasher at 71c (At plate level). Soap dispensed into wash cycle Ice machine is clean Liquid soap and paper towels at hand wash stations