Bayside Marina

2509 Blind Bay Rd Blind Bay BC V0E 1H1 · Restaurant - Food Service

9 inspections

1. MonitoringMay 13, 2025

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Burger station cooler was noted to be ~ 9.6 °C. Other coolers were all satisfactory Delfield: 3.4 C; Kool it prep cooler: 3.6 C; glass door cooler: 3 C; Liebheer cooler: 2.8 C; Ebi freezer: -11 C. Bar cooler:3.6 C
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): CMA undercounter high temp dishwasher is broken. Manual dishwashing is in place at 2 comp sink until machine is replaced on Friday this week. Manual process must include washing, rinsing and sanitizing with appropriate sanitizer concentration (e.g. 100ppm chlorine).
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Cross connection is in place at pot sink. Remove garden hose & sprayer and replace with proper faucet / sprayer unit. In interim, ensure spray nozzle is kept above water level to prevent back siphonage.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): refill soap and paper towel dispensers at kitchen hand sink. Provide paper towels for hand drying at bar sink.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
   • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): food safety plan from last year needs to be updated with new menu items and a copy of the plan maintained on site so it is available for staff. Please provide copy of completed plan for review.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • F3.3C Written food handling procedures must identify all critical control points.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
2. MonitoringMay 22, 2024

   0 infractions

3. MonitoringJul 14, 2023

   1 infraction

   • F2.1 Does the facility have proper monitoring supplies?
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
4. MonitoringJul 20, 2022

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): 1. Meat in cooler beside stove was measured at 13°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Any hazardous food that is above 4°C for more than 2 hours must be discarded. Repair/replace the cooler so that it holds food at 4°C or below, or store food in smaller containers in this fridge so it gets used within 2 hours. 2. Creamers in Salesman brand cooler at the bar were measured at 11°C. Cream was moved to the other fridge that was holding the correct temperature. Do not store hazardous foods such as dairy products in this fridge unless it can hold 4°C or below. 3. Fridge with "Staff Only" stickers on it was measured at 6°C. This fridge was holding hazardous foods, so it must be at 4°C or below. Adjust the fridge so that it holds food at this temperature.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Many flies were observed in the kitchen. Flies must be controlled as they may contaminate the food they land on. Obtain fly traps and don't let dirty rags sit too long in the kitchen as the flies were congregating there.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Ice scoop in bar was being stored directly in the ice with the handle touching the ice. Ice scoops must be stored in a sanitary manner, such as a container next to the ice to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Handwashing sink in the kitchen was not functioning. Handwashing stations must be available for proper handwashing to prevent the spread of disease and food borne illness. Repair/replace this handwashing sink.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
5. MonitoringJun 9, 2021

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • Thermometers in cooler #5 and #6 did not display accurate temperatures. All thermometers must be accurate within 1C to monitor for safe temperatures.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): • Food Safety Plan must be available on-site
6. MonitoringAug 31, 2020

   5 infractions

   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Many flies were observed in the kitchen area during the inspection.
     • F2.2C The premises must be maintained free of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): No sanitizer available in the kitchen area. Sanitizer dispenser does not seem to be in good working order.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): There is grease build up on the baffle filters, deep fryers and behind the cooking equipments.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Food safety plan not available.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • F3.3C Written food handling procedures must identify all critical control points.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation plan not available
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
7. MonitoringJul 25, 2017

   7 infractions

   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Observed thawing two packages of steaks at room temperature in the handwashing sink. Steaks were still frozen. Steaks were moved to the food preparation sink and thawed under cold running water at the time of inspection. CDI - Corrected During Inspection. Reminded staff of some proper thawing methods e.g. under refrigeration at 4C or colder or under cold running water. Note: - Temperatures logs are not available. Temperatures for all cold-holding units should be monitored and recorded. - Please ensure accurate thermometers are available in all cold-holding units. NSF-certified thermometers are recommended.
   • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Observed food handler eating and washed hands using the spray nozzle at the warewashing sink. Reviewed proper handwashing procedures with food handler and reminded that hands must be washed in designated handwashing sink to prevent contamination of cleaned hands and/or food. Hands must be washed under warm water with soap for at least 15 seconds, rinse and dry with single use paper towel. Reusable cloths must not be used to dry hands as this could re-contaminate cleaned hands. Effective handwashing by food handlers protects them and others against a number of communicable diseases. In addition, proper use of handwashing facilities is essential to personal cleanliness and to reduce the likelihood of contamination of food. It has been documented that improper handwashing is a major contributing factor in outbreaks of foodborne illness. Food handler re-washed hands in handwashing sink at the time of inspection. CDI - Corrected During Inspection.
     • F1.5B - Employees must exhibit cleanliness and good personal hygiene.
   • F2.2 - Is the premises free from a pest infestation?
     • Observation(s): At the time of inspection, quite a few flies were observed in the kitchen area. Back door was kept open during inspection. Back door must always be kept closed unless during delivery. Re-iterated to operator that if back door was to be kept open, a screen door must be in place. If screen door does not help with the number of flies, a professional pest control should be hired to address this issue.
     • F2.2A - The premises must be maintained free of pests.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Used wiping cloths were not stored in sanitizing solution. Cloths were continuously in use without being properly cleaned and sanitized. Wiping cloths in continuous use must be stored in sanitizing solution at sufficient concentration, otherwise should only be used once. Bucket of sanitizing solution was available. In addition, test strip should be used to verify the concentration.
     • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): 1. Observed storing baguettes in a garbage bag in a cold-holding unit. Garbage bags are not made of food-grade material and must not be used to store food as the bag may contain toxic chemical/colouring. Please ensure food-grade containers/bags are used. 2. Observed using a garbage bag as the lid for the ice machine at the bar area. Outstanding infraction from last inspection. Immediate action is required. 3. At the time of inspection, back door was open and there was no screen to protect against entry of pests. A screen door must be installed. Outstanding infraction. Immediate action is required.
     • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
     • F3.4L - The premises must be protected against entry of pests.
   • F3.5 - Are there handwashing stations available and properly supplied?
     • Observation(s): Handwashing station was obstructed at the time of inspection. CDI - Corrected During Inspection.
   • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Food safety plan must be updated to include all potentially hazardous foods and detailed step-by-step procedures for cooling, thawing, reheating etc.
     • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
     • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
     • F3.7C - Food safety management procedures must identify all critical control points.
     • F3.7D - Food safety management procedures must include critical limits for all critical control points.
     • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
8. MonitoringApr 27, 2016

   4 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): 1. Temperatures of line cooler opposite reach-in freezer in the kitchen was measured at ~6C (on the top with inserts) and ~10C (on the bottom). No thermometer is available in this cooler. Also no temperature log was provided. Therefore potentially hazardous foods (including cut up lettuces) were discarded at the time of inspection. Please do not store any potentially hazardous foods in this cooler until it is repaired and capable of maintaining at 4C or colder. 2. All cold holding unit storing potentially hazardous foods must have accurate thermometer. NSF-certified thermometers are recommended.
     • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
     • 4.2 - Accurate thermometers must be provided to monitor equipment.
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Observed used wiping cloths not stored in a bucket of sanitizer solution in the kitchen. Wiping cloths in continuous use must be stored in bucket of approved sanitizer solution e.g. Quaternary Ammonium (Quats) at 200ppm or chlorine at 200ppm. Note: - 200ppm of Quats should be made according to manufacturer's instructions. - 200ppm of chlorine can be made by adding 5mL of unscented household bleach to 1L of water.
     • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): 1. Observed using a garbage bag as the lid for the ice machine. Operator informed that he is looking into purchasing a new ice machine. Also discussed that glass should not be used to break the ice and a proper ice scoop must be used. Additionally, the ice scoop must be cleaned and sanitized on a regular basis. 2. At the time of inspection, back door was open and there was no screen to protect against entry of pests. If back door is to be left open, please install a screen door.
     • 14.12 - The premises must be protected against entry of pests.
   • 15 - Are there handwashing stations available and properly supplied?
     • Observation(s): Paper towel was not available in the kitchen at the time of inspection. New roll of paper towel provided. CDI - Corrected During Inspection Note: - Please note that paper towel should be provided at the bar handwashing station as well.
9. MonitoringSep 24, 2014

   0 infractions