Boathouse Restaurant (New Westminster)
900 Quayside Dr, New Westminster · Restaurant
28 inspections
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Soda wands (2x) in the bar area found to have mildew growth in the dispenser nozzle
- Corrective Action(s): Cleaned and sanitized. Ensure that this is done on a more frequent basis.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Handsink at the oyster/salad station had a plugged/stuck handsoap dispenser
- Corrective Action(s): Repaired. Ensure that all handsinks are stocked with liquid soap, paper towels, and hot/cold running water
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: 1X dead cockroach noted in the air filtration cabinet above the food sinks. 3X dead/live cockroaches noted in sticky trap behind the countertop next to the back of house handsink.
- Various other traps checked. No other activity of pests noted
- Corrective Action(s): Ensure that the air filtration cabinet is cleaned on a recurring basis. Notify pest control of new activity around back of house handsink.
- Pest control services the facility on a monthly basis
- Violation Score: 3
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: 2 live cockroaches in bundled electrical wire behind the dessert freezer, 1 live cockroach noted on the door frame to staff area next to the dishwashing area.
- Numerous dead cockroaches noted under the dishwasher and behind the dishwasher booster heater.
- Numerous dead cockroaches noted under the hotel pans next to the walk-in freezer.
- Corrective Action(s): Ensure that these areas are followed up by pest control service.
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: OUTSTANDING: Bundled electrical wire found to have cockroach debris/droppings behind the dessert freezer. 2 live cockroaches noted in the bundled wire
- Corrective Action(s): Unbundle the wire and clean. Ensure that these wires are kept loose or routinely unbundled and cleaned
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: OUTSTANDING: Cleaning required around the slushie machine in the bar, on the wire racks in the dry storage, and around the air gap floor drain behind the ice machine and double door upright cooler.
- Corrective Action(s): Ensure that these areas are cleaned on a more frequent basis
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Par cooked roasted potatoes and cut zucchinis, as well as feta cheese in the top drawers of the hot line drawer coolers found to be held at 11C to 12C internal. All middle and lower drawers were holding food products at 2-3C
- Corrective Action(s): Discarded. Ensure that all cold potentially hazardous foods are kept <4C at all times.
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Hot water in the hot line bain marie unit was not filled enough to be touching the containers of food, roasted potatoes were hot held at 45C internal
- Corrective Action(s): Discarded. Ensure that staff monitor the water level in hot holding units to ensure that all food inserts/containers are minimum 50% submerged in the hot water
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Bar area margarita mix slushie machine found to have mildew growth in the dispenser nozzle.
- Crushed ice machine's ice bin found to have pink mildew growth
- Corrective Action(s): Clean and sanitize the above noted areas. This must be done on a more frequent basis
- Violation Score: 15
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Numerous fruit flies and cockroaches in various development stages observed throughout the premises
- Cockroaches noted particularly around the following areas:
- -in the electrical panel beside the ice machine
- -under milk crates beside the ice machine
- -behind the ice machine
- -in the kitchen utensil drawer under the microwave
- -under the back prep area countertops and thawing food sinks
- -under the back prep area handsink
- -in the clean air cabinet, also observed 3 cockroach eggs
- -in the dry storage shelves
- -in the bundle of 240V electrical supply wire behind the bread and dessert speed racks
- -behind the dessert upright freezer
- -under the dishwasher
- Fruit flies noted particularly in the following areas:
- -around and under the dirty dish countertop
- -under all countertop units in the kitchen
- -in the hallway to the office
- -in all areas noted above re: cockroaches
- Corrective Action(s): Closure order issued for pest infestation
- Thoroughly deep clean the kitchen. Pull all equipment from the walls and clean behind them.
- Clean and sanitize areas with standing water such as behind the dessert/bread speed racks and under the back of house handsink, as well as around the dishpit.
- Contact pest control and have them reset traps, provide more insecticide products to control pest infestation.
- Provide area health inspector with detailed pest report from technician's visit.
- Increase pest control service frequency to every 2 weeks or every week.
- Violation Score: 9
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Wet and dirty rag found under the thawing food sink. Rag was found to be infested with fruit flies.
- Food and debris build up noted behind ice machine, upright cooler and freezer units, and behind milk crates at the ice machine.
- Old folded papers noted in "clean air" cabinet above the thawing food sinks.
- Bundled electrical wire found to have cockroach debris/droppings behind the bread/dessert speed racks.
- Corrective Action(s): Clean the above noted areas and do not bundle wires in this area.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food debris build up noted in hard to reach areas throughout the kitchen, particularly in the following areas:
- -under the corner handsink at the salad station
- -behind the ice machine and upright freezer and cooler units
- -under milk crates around the ice machine
- -around the chemical bottles near the shrimp peeler
- -on the wire racks in the dry storage and in the corners of the storage unit
- -under the slush machine in the bar
- this is not an exhaustive list
- Corrective Action(s): Clean and sanitize the above noted areas. This must be done on a more frequent basis
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Hot line and grill line drawer coolers unable to keep top drawer contents <4C
- Oyster undercounter cooler measured 12C ambient temperature. Staff had removed all potentially hazardous foods
- Dessert prep cooler unable to maintain contents <4C without additional ice in the unit and on food products
- Corrective Action(s): Repair the above noted units. Do not use the drawer coolers' top drawers for storage of potentially hazardous foods
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: dead cockroach and cockroach droppings noted around bundled electrical wire next to the offline dessert freezer
- Corrective Action(s): Ensure that this area is cleaned thoroughly on a more frequent basis.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Crushed ice machine found to have mildew growth in ice well
- Corrective Action(s): Crushed ice was discarded. Ensure that the ice machine is cleaned and sanitized on a frequent basis.
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: multiple dead cockroaches found on the sticky traps in the upstairs banquet kitchenette
- Corrective Action(s): Follow pest control technician's recommendations and continue to clean and sanitize the area. Conduct a deep clean of the areas where pest activity is repeatedly observed.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Mold growth found along wall/floor seam in the dry storage, against the walk-in freezer
- Corrective Action(s): Clean the area on a more frequent basis, address any leaks or condensation
- Violation Score: 3
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: deli slicer found to have food debris in the sharpener housing and on bladeguard.
- Also observed: mildew build up around sinks and on the base of the soda wand nozzle.
- Corrective Action(s): Ensure that the deli slicer is fully disassembled, cleaned, and sanitized after every use. Ensure that bar area staff are supplied with a flashlight to help identify issues around mildew growth
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: REPEAT OBSERVATION: cockroaches (live and dead) observed in the kitchen and bar areas:
- -1X live cockroach between hot line wire conduits
- -1X-2X dead cockroaches noted in monitoring traps in the kitchen and the bar
- Professional pest control is servicing the unit weekly. With the exception of the live cockroach noted above, all other cockroaches were nymphs or not fully grown.
- Corrective Action(s): Ensure that pest control service's recommendations are followed. Continue with professional treatment services and eliminate the infestation.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: REPEAT OBSERVATION: grease debris build up noted on wire conduits throughout the premises (above the prep line, at the hot line pass, and in the bar)
- Also observed: Pooling water with food debris noted under the "dirty" side drain board of the high temperature dishwasher.
- Corrective Action(s): Clean the conduits as this is an ideal harbourage site for cockroaches.
- Ensure that the area under the high temperature dishwasher is kept clean/dry to prevent pests
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: OUTSTANDING: 1 dead cockroach noted on sticky trap above dishwasher
- Reviewed pest control reports, pest control is coming in every 5 days, spraying for cockroaches being done next week (1 done earlier this week)
- Mice droppings noted in electrical closet at expo and also around the extra dishware storage at the receiving doors.
- Corrective Action(s): Ensure that the above noted areas are cleaned on a more frequent basis. Manager and supervisors must audit cleaning work done.
- Continue cleaning of hard to reach areas such as electrical wire conduits, under countertops and pass throughs at the expo line, hot line, and around the dishwasher/dish pit.
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: hot line coolers (top drawer of grill) and prep cooler (appy area) unable to maintain contents <4C. Top drawer is not being used for storage (labelled), small containers of food used in prep cooler for the time being
- Corrective Action(s): Ensure that all potentially hazardous foods are kept <4C at all times. use small containers that can be used up quickly and also ice bath other food items.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: 2 issues:
- -appy prep cooler measured 8C ambient temperature. Raw fish and cut veggies to be moved to working neighboring cooler units.
- -top drawer of packaged steaks in the grill area drawer cooler measured 14C. Staff indicated that the steaks were moved into the cooler unit but the drawer may not have been fully closed during lunch rush.
- Corrective Action(s): -Steaks moved to working cooler unit.
- -Do not use this cooler unit for holding potentially hazardous foods until it has been repaired and is capable of holding contents <4C at all times of operation.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Deli slicer found to have food debris in sharpener housing and on bladeguard
- Corrective Action(s): Ensure that the deli slicer is fully disassembled, cleaned and sanitized after every use.
- Violation Score: 5
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation (CORRECTED DURING INSPECTION): Mechanical dishwasher unable to consistently sanitize dishware at 71C (160F) at the dish surface. Several cycles run.
- Corrective Action(s): Technician called. Operator will manually wash dishware in the back area 2 compartment sink until unit is repaired.
- Unit must be repaired before Jan 26 14:00.
- Violation Score: 15
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Cockroaches (live and dead) observed throughout the kitchen area (dead American cockroaches in the dish pit monitoring traps, 1 live German adult cockroach in the corner of the kitchen under the fire extinguishers, 3 German adult cockroaches caught in sticky traps under the 2 compartment sink, 3 cockroaches caught in sticky trap under the hotel pan storage green wire shelves).
- Corrective Action(s): Pest control records reviewed. Facility has consistently been combatting cockroaches in the past few months. Treatments have been consistent.
- Follow pest control technician's recommendations. Ensure that deep cleaning is focused on areas of pest activity.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food splatter and debris build up noted in the following areas:
- -under various counter top passes in the prep area, hot line, and the dish pit
- -above the entry to the high temperature dishwasher
- -under the 2 comp sink in the prep area (behind p trap)
- -on the wire conduits throughout the premises (above the prep line, at the hot line pass, etc)
- Corrective Action(s): Clean the above noted areas and ensure they are done on a more frequent basis.
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): 2 issues:
- -bar area frozen drink dispenser is not routinely sanitized
- -mechanical slicer found to have food debris build up in the blade and sharpener housing
- Corrective Action(s): Ensure that the slicer is fully disassembled, cleaned, and sanitized immediately after use
- Reviewed BUNN brand frozen drink dispenser cleaning procedure with bar manager. Ensure that the unit is fully disassembled, cleaned, and sanitized properly using an approved sanitizer solution.
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Bar area's soda wand had mildew growth in the dispenser head
- Corrective Action(s): ensure that this unit is cleaned and sanitized on a more frequent basis.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle in the bar measured <50 ppm QUATS
- Corrective Action(s): ensure that the sanitizer concentration is tested daily and refill bottles as necessary to maintain 200 ppm QUATS
- Violation Score: 5
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation (CORRECTED DURING INSPECTION): 3 issues:
- -bar area glasswasher measured 0 ppm iodine at the dish surface
- -kitchen area high temperature dishwasher measured 63C at the rinse cycle after several cycles
- -banquet area mini kitchen low temperature dishwasher measured <50 ppm chlorine at the dish surface. Bottle of sanitizer feeding the machine was old
- Corrective Action(s): Technician serviced bar area and kitchen dishwashers, converting the high temperature dishwasher to a low temperature one temporarily. Repair the machine ASAP.
- Banquet area dishwasher's sanitizer was replaced, measured 100 ppm chlorine by the end of the inspection
- Glasswasher was serviced and repaired, measured <50ppm iodine by the end of the inspection
- Operator must develop and follow dishwasher and glasswasher monitoring procedures. low temperature dishwashers must be minimum 50ppm chlorine at the dish surface, low temperature glasswashers using iodine must measure 12-25 ppm iodine at the dish surface, and high temperature dishwashers must measure 71C at the dish surface during the rinse cycle (82C/180F at the gauge)
- Violation Score: 15
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): 2 issues:
- -back of house handsink's hot water was leaking and operator had turned off the hot water supply
- -cold side handsink was not draining properly and missing paper towels
- a plumber has been called to rectify the issue
- Corrective Action(s): Ensure that the handsinks are repaired ASAP. all handsinks must be supplied with hot/cold running water, liquid soap, and paper towels.
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
- Observation (CORRECTED DURING INSPECTION): Sushi rice left on the counter and tested with pH strip ( about 5pH). Sushi rice was made at around 11AM and left out on counter for 4 hours.
- Corrective Action(s): Operator was instructed to discard sushi rice.
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Three sanitizer buckets from different areas (back of kitchen, front of kitchen and bar area), filled with QUATS, was tested. Each test strip yielded about 50ppm.
- Corrective Action(s): Operator corrected at time of inspection. QUATS sanitizer was re tested was in appropriate concentration.
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Mice (plump, fluffly) was found on sticky trap in dry storage. Under first storage rack close to door.
- Corrective Action(s): Operator was made aware of catch. ECO Lab comes in one time a week to check premises. Continue to monitor for mouse droppings and mice in traps. Maintain overall good sanitation on premises.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Hood vent over cooking line had visible oil build up.
- Corrective Action(s): Clean hood vent over cooking line to decrease oil build up
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Robo Coupe was found to have dried pieces of left over food stuck to it. Due to general use, plastic was also becoming rough around the edges.
- Corrective Action(s): Clean and sanitize Robo coupe to remove food debris. Sand off excess plastic. Correct by June 15, 2022
- Violation Score: 3
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 201 - Food contaminated or unfit for human consumption [s. 13]
- Observation (CORRECTED DURING INSPECTION): various liquor bottles at the bar found to have fruit flies in the liquor
- Corrective Action(s): discard the contaminated liquor. develop protocol to keep liquor protected when not in use and address the pest issues.
- Violation Score: 5
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Observation (CORRECTED DURING INSPECTION): Mashed potatoes reheated in the steamer and hot held in the steam table. product measured 25 to 35C internal. product is reheated from frozen in the steamer
- Corrective Action(s): Reheated. ensure that foods reheated in the steamer reach an internal temperature of 74C quickly
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Deli slicer found to have food debris around underside of blade as well as in the sharpener housing.
- Corrective Action(s): ensure that the slicer unit is fully disassembled and cleaned after use.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: various trays of rice and potatoes left uncovered in the walk-in cooler
- Corrective Action(s): ensure that all food products are protected from contamination. If a food product must be cooled, consider using partial covers or covering after cooling is complete.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Bar area found to have splatter on walls (under bar), debris underneath worktables, and sticky spilled drink reside on counter tops and around sinks
- Corrective Action(s): Ensure that the bar is cleaned thoroughly on a more frequent basis. develop schedule/protocol for deep cleaning as well.
- Violation Score: 3
- 201 - Food contaminated or unfit for human consumption [s. 13]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation (CORRECTED DURING INSPECTION): Low temperature glasswasher measured 0 ppm iodine at the glass surface at the time of inspection.
- Corrective Action(s): Directed operator to run all glassware through the kitchen dishwasher until the glasswasher has been repaired.
- Operator must start testing and recording sanitizer concentration results daily
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Handsink at the salad station was not draining properly. when used, the floor around the sink would flood.
- Currently there is one other handsink in the back of house to use.
- Corrective Action(s): ensure that handwashing is conducted thoroughly and when contaminated.
- Violation Score: 5
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): Observed staff member handle raw beef burgers for the grill and continue handling dishware.
- Corrective Action(s): Directed staff member to wash hands and discussed handwashing when handling raw meat.
- Hands must be washed with liquid soap and warm water, and dried with a paper towel.
- Violation Score: 5
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: tile cracked and missing at floor drain in front of the grill
- Corrective Action(s): replace the tiles and ensure that the floors are maintained in good working order
- Violation Score: 3
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Milk products in the server station mini cooler found to be stored >4C
- Corrective Action(s): moved products to a working cooler. ensure that all potentially hazardous foods are kept <4C at all times.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): 2 issues;
- -chef knife in knife holder found to be crusted with food debris
- -mechanical slicer's sharpener housing and blade guard underneath it found to have food debris
- Corrective Action(s): Ensure that both items are cleaned thoroughly after use. slicer must be fully disassembled, cleaned, and sanitized.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Debris and leaking water, as well as broken glass noted underneath bar area counters particularly around the beer tap glasses counter and main drink service area (ice well, pop wand, etc)
- Corrective Action(s): Ensure that a deep clean of the bar area is conducted on a more frequent basis.
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Condiment and topping inserts on the server side of the hot line were supposed to be on ice but ice water was not touching food products.
- Corrective Action(s): refilled ice water to cover inserts. ensure that all inserts on ice are touching the sides of the containers to sufficiently keep contents <4 degrees C
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: 2 issues;
- -fruit flies noted in the bar and around the back food prep area (storage for food slicers and presses)
- -rodent droppings noted in the corner of the dry storage room as per previous inspection
- Corrective Action(s): Remove the rodent droppings and clean and sanitize area thoroughly.
- Continue to clean and sanitize above the bar and below it on a regular basis. consider using a 100 ppm chlorine bleach solution (mix 1 tsp bleach with 1 liter water) for sanitizing surfaces.
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Grouting between floor tiles in poor condition in kitchen but particularly around the bar.
- Floor and wall joint along the walk-in freezer is in poor condition (gaps noted to be trapping food and debris)
- Corrective Action(s): Clean tiles and have grouting re-finished in both the kitchen and the bar
- due: 3 months
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Bar area undercounter cooler found to be holding contents >4 degrees C
- Corrective Action(s): Unit was turned down at the time of inspection. ambient temperature measured 1 degree C before the end of the inspection.
- Violation Score: 5
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation (CORRECTED DURING INSPECTION): Glasswasher in the bar found to have 0 ppm iodine at the glass surface at the time of inspection. Iodine bottle empty and sanitizer prime button was not operational
- Corrective Action(s): Restocked iodine into the glasswasher. measured 12.5-25 ppm iodine at the glass surface after
- ensure that the glasswasher sanitizer concentration is checked on a more frequent basis
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Salad area handwash station faucet does not allow for adequate flow of water for convenient handwashing.
- Corrective Action(s): Repair the faucet.
- all handsinks must be stocked with liquid soap, paper towels, and hot and cold water in adequate supply
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Observed areas the kitchen had droppings along the wall. Asked operator when cleaning was done and was advised that it was done in the past few days. Also advised that it could have been missed
- Corrective Action(s): Required operator to clean and sanitize the area immediately. Operator needs to initiate a checklist for opening and closing shifts to do a sweep around the facility to ensure that all areas are free of pest droppings.
- Date to be corrected by: immediately
- Violation Score: 9
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Observed holes in the wall around the facility
- Corrective Action(s): Required operator to fix the wall to ensure pest harbourage area is removed from the premises
- Date to be corrected by: April. 13. 2018
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Observed one of the coolers along the wall by grill area not maintaining 4 C or under. This specific unit had perishable food products in them. Measured internal temperature of the food to be at 10-12 C. Staff advised that they noticed it the day before but continued using the unit. This must be discontinued. If known to be not working properly, all staff and operators must not use that unit until repaired to hold all foods at 4 C or lower at all times.
- Corrective Action(s): Required operator to remove all items from the cooler. Display a "Do Not Use" sign until fixed. All perishable items were discarded at the time of inspection
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Mice droppings observed:
- 1. Numerous droppings in the shared back service area
- 2. In the staff office
- 3. A few along wall in the prep area.
- Corrective Action(s): Required operator to clean and sanitize all noted areas for sanitary and monitoring purposes. Pest report reviewed. Frequent visits are being made and did notice improvements.
- Date to be corrected by: April 6 2018
- Violation Score: 9
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Observed gaps in the back service door large enough for pests to enter premises.
- Corrective Action(s): Required operator to seal all door gaps to prevent pests from entering the premises. Recommended covering the gap at the end of the shift as a temporary measure.
- Date to be corrected by: April 9 2018
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Observed grease and food debris build up in grill area. Bar area required some cleaning as well in hard to reach corners
- Corrective Action(s): Required operator to clean and sanitize all areas to ensure food aren't readily available for pests
- Date to be corrected by: April 9 2018
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Observed one of the coolers along the wall by grill area not maintaining 4 C or under. This specific unit had perishable food products in them. Measured internal temperature of the food to be at 10-12 C. Staff advised that they noticed it the day before but continued using the unit. This must be discontinued.
- Corrective Action(s): Required operator to repair the unit. Do not use the unit until repaired
- Date to be corrected by: April 9. 2018
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Noted holes in the wall:
- 1. Under prep table
- 2. Dried goods bins damanged the wall behind in the dry storage room.
- Corrective Action(s): Required operator to repair the wall and recommeded to have a sturdy material cover on the wall to prevent future damages.
- Date to be corrected by: April 9 2018
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: No live roaches noted today. Good. Pest control scheduled weekly. Pest technician is placing 3 to 4 times as much bait as previous. Good.
- Corrective Action(s):
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Much better.
- Still some areas that require deep cleaning; however many areas of the kitchen have been deep cleaned and kitchen looks much better overall. Good. Deep cleaning schedule has been submitted.
- Some of the wire shelving, while less greasy than before, is still quite greasy. Deep cleaning wire shelves usually involves lots of detergent or degreaser and a scrub brush. Keep cleaning.
- Some areas behind equipment are still pretty dirty -ie steamers.
- Undersides of shelves, esp in dishwasher area, have a thick layer of grime built up and require scraping to help control pest problem.
- Keep up the good work; kitchen will be much easier to maintain going forward if regular deep cleaning continues.
- Corrective Action(s):
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: 1) Damaged grout and tile replacement is scheduled for this weekend. Good.
- 2) Leak under dishwasher is scheduled to be repaired - part on order. In the meantime try to control water accumulation; suggested placing pan below leak and changing frequently to prevent stagnant water build-up under dishwasher. Using a floor squeegee or wet vac, or dry mop may also help.
- Corrective Action(s):
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Walk in cooler is 7 degrees Celsius. Adjust or repair. Fridges must maintain 4 degrees Celsius or below.
- Corrective Action(s): Fridge was down to 5 Celsius by end of inspection.
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Shelves used for storing clean dishes are very greasy. Clean and sanitize all shelves and put dishes through dishwasher before using.
- Corrective Action(s):
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): No sanitizer was being used for environmental sanitizing. Dispenser tested and it is not dispensing any product. Sanitizer buckets were in use but no sanitizing chemical (quats) detected. Staff arre not checking sanitizer daily. Add sanitizer checks to your daily check sheet. Sanitizer made up manually at time of inspection.
- Corrective Action(s):
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Cutting gloves discussed. These were observed at stations; they were visibly very soiled, and no procedures in place to prevent cross contamination; staff might use the same pair of gloves for different foods or used contaminated gloves for multiple uses over several hours or even days; allowing potential bacterial growth. The use of disposable cutting gloves was discussed; this would be an acceptable solution so long as the above hazards were avoided.
- Corrective Action(s):
- Violation Score: 9
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Live adult and nymph, and several dead roaches noted under dishwasher. Also live nymphs noted on wall of dry storage room as well as adults and nymphs noted in trap by condenser drain.
- Several roach-specific traps noted throughout the kitchen - good.
- Pest control is being applied weekly. Dry flowable bait is being used in all cracks and crevices.
- Note product indicates that for heavy infestations at least 12 to 24 bait points should be used per 100 ft2 of treatment area. Only 3 g of product used (as per pest report) should provide only about 20 bait points. Since bar area, dishwasher area staff rooom and dry storage area all show evidence of activity the whole kitchen and adjoining areas should be treated. Rough guess of an approximate 1200 feet of surface area (adjust according to actual area measurements) indicates that at least 150 bait points should be used for effective treatment; or approximately 24 g of bait.
- Corrective Action(s):
- Violation Score: 15
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Floors and environmental surfaces still require a lot of cleaning. See #306.
- More bait should be applied according to manufacturer directions for effective treatment. See #304.
- Corrective Action(s):
- Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation:
- Corrective Action(s): Many environmental surfaces are very dirty. Wire shelving used for food and dish storage in the kitchen is very greasy and dirty. Walls are dirty throughout. Undersides of lower shelving units are caked with accumulated grease and dirt. Grout lines on floor are black with grease and dirt in most areas of the kitchen. Corners have accumulations of grease and dirt. Plasticized pages of recipe books are caked with grease and food debris. Hand washing stations are dirty. Fridges are dirty around seals, hinges and inside backs. Equipment is not being moved to clean underneath, even on shelves and tables. Corners of shelves are not getting scrubbed.
- While light cleaning may be carried out daily, you require a schedule for deep cleaning as well. Deep cleaning should include removing all items from surface to be cleaned, scrubbing or scraping away any grease or caked-on food debris, rinsing and sanitizing. Submit a schedule for deep cleaning all areas of kitchen and storage areas. Fridges and shelving should normally be deep cleaned once per week; Walls once per month; floors in high-traffic areas once per week and in lower traffic areas once per month. Note that power washing is not always enough; sometimes debris has to manually scraped away.
- Violation Score: 9
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: 1) Floors throughout kitchen and bar are in poor shape; grout is badly eroded and retains food debris and moisture. This exacerbates the pest problem. Correction order given; Re-grout floors throughout. This issue was first noted in May 2016. One month given for correction.
- 2) The dishwasher is leaking, pooling water underneath. Parts have been ordered for repair. Floors should be manually dried every night as much as possible to eliminate water source for roaches until repaired.
- Corrective Action(s):
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation: Gravy left cooling in adequate ice bath, not enough ice, no stirring.
- Moved to fridge.
- Corrective Action(s):
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Cockroach infestation noted.
- - live nymph found in dishwashing area, + a few dead adults in sticky trap.
- - several roaches various stages in sticky trap behind bar.
- Corrective Action(s):
- Violation Score:
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Floors are very dirty. See also #306. This provides ample food for cock roaches.
- Grout & floors in general area in poor condition.
- Pooling stagnant water noted in grout lines behind bar & under dishwasher. This provides ample water for roaches.
- No gel bait noted.
- No cockroach specific monitoring traps noted.
- These items are all key to eliminating the infestation.
- Corrective Action(s):
- Violation Score:
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food debris has accumulated behind & under equipment throughout Kitchen & bar.
- Clean floors thoroughly, including all grout lines.
- Pull out equipment & clean behind & under.
- Corrective Action(s):
- Violation Score:
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Floors, esp grout in very poor shape.
- Re-grout. This item has been outstanding for over a year.
- Corrective Action(s):
- Violation Score:
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions