Eats @ the Pier
1 6th St, New Westminster · Restaurant
9 inspections
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Spray bottle labelled for QUAT sanitizer did not have QUAT inside, but an orange cleaner.
- QUAT sanitizer measure 200ppm at dispenser.
- Corrective Action(s):
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: 1. Two main fans observed to be dusty.
- 2. Food debris and grease observed on the lower shelving and floor of the cookline.
- 3. Ventilation hood observed to have grease accumulation
- 4. Surfaces of coolers doors, tables, sides of equipment observed sticky and grimy.
- 5. Clutter of used oil jugs and cardboard kept through out the kitchen.
- Corrective Action(s): 1. Please take down the fans and deep clean. Please ensure all the fans are dust free.
- 2, 3, 4 - Please deep clean the kitchen and ensure there is no grease or debris accumulation.
- 5. Please declutter the kitchen, do not store any items not related to the business here. Please ensure all garbage and recycling is kept in an organized manner - have a dedicated space for it.
- To be corrected by: July 15, 2024
- Violation Score: 9
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Personal items (speakers) observed to be placed ontop of food prep counter
- Corrective Action(s): Ensure personal items are not kept ontop of food prep areas as it is a potential source of contamination. Operator relocated personal items at the time of inspection.
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation (CORRECTED DURING INSPECTION): Back door left open at the time of inspection.
- Corrective Action(s): Operator closed back door at the time of inspection. Do not keep back door open as it is a potential entrance for pests
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Sandwich prep cooler observed to be at 13C. Diced onions had an internal temperature of 12C and sliced tomatoes had a internal temperature of 12C. Both onions and tomatoes were prepared in the morning (5 hours ago).
- Corrective Action(s): Operator discarded onions and tomatoes at the time of inspection.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Kitchen hand washing station access obstructed.
- Corrective Action(s): Operator removed obstruction at the time of inspection.
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Sandwich prep cooler observed to be at 13C.
- Corrective Action(s): DO NOT USE COOLER to store any potentially hazardous food until it has been repaired/replaced AND inspected by the EHO.
- Date To Be Corrected: Immediately
- Violation Score: 9
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation (CORRECTED DURING INSPECTION): QUATs sanitizer stored in spray bottle that denotes "multi purpose surface sanitizer".
- Corrective Action(s): Operator labeled sanitizer spray bottles at the time of inspection. Ensure the food grade sanitizers are labeled correctly.
- Violation Score: 3
- 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): sandwich prep cooler: inserts @ 10C
- bottom @ 10C
- Corrective Action(s): 1) Ensure cold potentially haardous food items are held at temperatures at or below 4C / 40F at all times
- 2) Ensure temperatures are checked and recorded daily for cold holding units.
- Note: Cooler was adjusted at time of inspection
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Gravy hot held at 55C. reheated.
- Corrective Action(s): Ensure that gravy is hot held over >60C at all times. check throughout the day.
- 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): Bleach sanitizer solution replaced with QUAT solution however not used by staff for countertops and cutting boards.
- Corrective Action(s): Ensure that QUAT sanitizer is checked daily to be 200 ppm QUAT using test strips.
- Have 1 spray bottle of QUAT sanitizer solution available for sanitizing countertops, cutting boards, and other food contact surfaces.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): 2 issues;
- -Back handwash station blocked with coffee urn.
- -Front handwash station did not have liquid soap
- Corrective Action(s): Do not put ANYTHING in the handwash sinks. They are to be available for handwashing at all times.
- All handsinks to be stocked with liquid soap, paper towels, and hot/cold running water at all times.
- highly recommend installing a wall mounted soap dispenser at both handsinks as they are poorly designed to accommodate the soap pumps used currently.
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °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): REPEAT OBSERVATION: staff are sanitizing dishware in the 2nd compartment then rinsing in the third compartment of the sink.
- Corrective Action(s): discussed proper manual warewashing procedures, provided manual warewashing diagram.
- Post diagram at sink and ensure that all staff follow steps AS SHOWN on the diagram.
- 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): Bleach sanitizer solution measured 0 ppm chlorine in 1 spray bottle and one other spray bottle measured >400 ppm chlorine
- Corrective Action(s): Remade. ensure that bleach sanitizer solution is made fresh daily. suggested making solution in a large batch in 3 compartment sink and filling bottles from there.
- For 3 compartment sink, use approximately 1/4 cup bleach for 3/4 sink of water to make 100 ppm chlorine solution
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): A sanitizing step is not being carried out during dishwashing. Remember the following dishwashing steps:
- 1) Wash with soapy water
- 2) Rinse with clear water
- 3) Sanitize - if bleach is used then 1 tbsp bleach per gallon of water
- 4) Air dry
- Corrective Action(s):
- Violation Score:
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Grease has accumulated under the fryer.
- Corrective Action(s):
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]