INSPECTION REPORT Health Protection BWOI-D2VU2P

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 February 28, 2024	TIME SPENT 0.8 hours
OPERATOR (Person in Charge) Ted Hume		NEXT INSPECTION DATE 5 Months
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: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Knife holder observed in kitchen cannot be properly cleaned and disinfected due to its design. Corrective Action(s): Remove knife holder from premises. Recommend using magnetic strips to hold the clean knives. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Several ceiling fluorescent light fixtures observed to be damaged Several fluorescent light bulbs observed not working Corrective Action(s): Replace damaged fluorescent light fixtures Replace burned out fluorescent bulbs Violation Score: 3

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

Comments

Monitoring logs being maintained Oyster tags being kept by month in a binder Health warning observed on menu for the consumption of raw oysters Dishwasher at 73c (At plate level). Final rinse pressure gauge observed working. Soap dispensed into wash cycle All cold holding equipment cold holding at <4c ***Canned Salsa observed in the upstairs store room stored at room temperature. The Salsa was canned on site in September, 2023. No meat used in the salsa, only vegetables. The Salsa cannot be used for restaurant service until I have reviewed the recipe and your written food safety plan detailing how the Salsa was canned. Chef stated it has not been used for restaurant service yet. A ph test of the Salsa will be required. I have provided a list of food testing labs in the lower mainland that can provide this service.