INSPECTION REPORT Health Protection 257021

PREMISES NAME Tidewaters Pub		Tel: (778) 855-5973 Fax:
PREMISES ADDRESS 101 - 10190 River Rd Delta, BC V4C 2R3		INSPECTION DATE May 8, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Pal & Jasmine Saini		NEXT INSPECTION DATE May 22, 2023
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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At time of inspction no sanitizer spray bottle or bucket present in bar area. Pathogenic bacteria can grow on food contact surfaces and spread to the public if sanitizer step is skipped. Corrective Action(s): Staff placed a bucket of sanitizer solution of 100ppm bleach (chlorine) with a wiping cloth in bar area. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wahing statin near walkin cooler had no paper towels. Inadequate hand washing can cause cross contamination of pathogenic bacteria or virus and spread to the public. Corrective Action(s): Staff supplied the hand was station with paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bowls observed in food product meant for scooping product. Cross contamination can occur if bowl is contaminated with pathogenic bacteria. Corrective Action(s): Keep all scoops outside of food product. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chemical dispenser for sanitizer solution was not dispensing sanitizer chemcial. Without adequate sanitizer, pathogenic bacteria can grow and spread to the public Corrective Action(s): In the interim use 100ppm bleach (chlorine) solution for sanitizing surfaces. 1/2 teaspoon unscented 5% bleach mixed with 1 litre of water. SErvice or repair chemical dispense. Follow up with local health inspector once chemical ddispnser can dispense the appropriate amount of sanitizer. Verify with test streps. Date To Be Corrected by May 22, 2023 Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Cleaner spray bottles and bleach solution buckets were not labelled. Chemical spray bottles could be mistaken as sanitizers when they are cleaner solution in bottle, therefore missing sanitizer step. Corrective Action(s): Label all chemical bottles and buckets Violation Score: 3

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

Comments

cooler temperature in kitchen (registered at 3C (ambient air) Both prep insert coolers temperature registered at 4C(internal) for potentially hazardous food items. Under counter cooler units registered at 3C(ambient air) Walk in cooler temperature registered at 4C ambient air and 3C internal for potentially hazardous food item Walk in freezer temperature registered at -18C Under counter freezer temperature registered at -25C Hot holding soup and gravy at 65C and 71C (internal) low temperature dish washer set up for mechanical ware washing Sanitizer registered at 100ppm chlorine and temperature registered at 42.9C during final rinse cycle at plate surface Sanitizer bucket with wiping cloth present, 100ppm chlorine Hand washing stations (except 1 see code 401) supplied with hot and cold water, soap and paper towel General sanitation satisfactory at time of inspection Ice machine ins satisfactory condition, scoops stored outside Glass ware washer registered 12.5 ppm iodine in bare under counter coolers and display cooler in bar registered at 4C Food Safe Level 1 or equivalent requirement met at time of inspection Equipment temperature logs maintained Back exterior door closed at time of inspection Pest traps noted around the facility No signs of obvious pests Recommendation: Maintain temperature logs of food products as per food safety plan