INSPECTION REPORT Health Protection JELR-ABETAK

PREMISES NAME Hemingway Waterfront Public House Ltd		Tel: (604) 897-3141 Fax: (604) 510-5703
PREMISES ADDRESS 14995 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE June 30, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) James Bailey		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Corrective Action(s): Note that the 2 door upright freezer is only keeping food at about - 6 C and should be colder at - 18 C, . Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ceiling in the back kitchen prep area is difficult to clean. There are holes along the baseboard. Corrective Action(s): Provide plans by October 1, 2016 for future renovations that will include how the ceiling will be made easier to clean. The hole in the wall near the 2 door freezer requires fixing. The floor in this area also needs to be easy to clean. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # JELR-ABCUFJ of Jun-28-2016 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Food temperatures are above 4 C (40 F) in the small 1 door cooler by the dishwasher (10 C/50-52 F), 2 door cooler by the dishwasher (43 F), and large walk in cooler behind the bar (7.5 C/45 F). Fish batter is being kept at kitchen room temperature. All other coolers are at 4 C or colder.) Code 401 noted on Routine inspection # JELR-ABCUFJ of Jun-28-2016 Adequate handwashing stations not available for employees [s. 21(4)] (Bar area does not have paper towels available at the hand sink.)

Comments

Follow up inspection: Large walk-in cooler and 2 door sandwich prep cooler is now keeping food at 4 C or colder. Small 1 door cooler is empty and not needed at this time. Bar hand sink has liquid soap and paper towels. Ensure staff wash hands. Keep daily (or twice daily) temperature records. Provide more indicating thermometers for coolers. Follow you food safety plans and keep them on-site. Keep your sanitation plan on-site and review procedures regarding the safe use of quats sanitizer.