Ships-A-Hoy Fish & Chips
A-5860 Beach Ave Peachland BC V0H 1X7 · Restaurant - Food Service
10 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Observed the exterior of the ventilation hood to have a buildup of grease. Clean the ventilation hood by December 16, 2025, to remove all grease buildup. Ensure the ventilation hood is cleaned weekly to prevent accumulation. 2) Observed several boxes of potatoes stored in the staff bathroom. Please move the potatoes from the staff bathroom to the kitchen area where other foods are stored. See section 2.10 of the Food Retail and Food Services Code for more details on appropriate storage areas for foods and food contact surfaces.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Observed no Sanitation Plan onsite. This infraction remains outstanding from previous inspections. Provide EHO with a Sanitation Plan for review/approval by December 16, 2025, to resolve this infraction.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): This infraction remains outstanding from previous inspections. Please provide EHO with a facility sanitation plan for review/approval by May 1 to resolve this infraction.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator has signed up for an online course and just needs to attempt the exam. Please email a photo of the FOODSAFE certificate to EHO once obtained.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
3 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed a plumber on-site completing the installation of a handwashing sink in the kitchen area. Please send a photo to EHO once installation is complete.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): This infraction remains outstanding from previous inspections. Please provide EHO with a facility sanitation plan for review/approval by March 28 to resolve this infraction.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator has signed up for an online course and just needs to attempt the exam. Please email a photo of the FOODSAFE certificate to EHO once obtained.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A) No chlorine test strips were available on-site for the food contact surface sanitizer. Chlorine test strips are necessary for ensuring that sanitizer concentrations are at safe and effective levels. Send a photo of the chlorine test strips to the EHO by December 23, 2024. F2.1B) The refrigerators and freezers in the facility are missing internal thermometers, which are necessary for accurately monitoring the storage temperature of potentially hazardous foods. Ensure thermometers are provided for these units by December 23, 2024.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Through discussion with the operator, it was determined that kitchen surfaces are not being properly sanitized. After food contact surfaces have been washed, they must be sanitized with either bleach sanitizer solution (100ppm - 200ppm) or a quaternary ammonium sanitizer solution (200ppm - 400ppm) to eliminate potential pathogens. All equipment, utensils and surfaces must air dry after being sanitized to ensure adequate sanitizer contact time. This is a REPEAT infraction, previously observed on February 8, 2022, and June 23, 2022.
- 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): Observed the countertops and other food contact surfaces throughout the facility to be covered with dirty towels. Towels are not acceptable materials for food contact surfaces as they are absorbent and are not easily cleanable materials and can lead to cross-contamination of foods. Ensure dirty towels are removed from all food contact surfaces.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7D) The facility has one adequate handwashing station located at the very front, behind the ice cream counter. The kitchen/preparation area, where the breading and cooking of fish occur, does not have an accessible handwashing station. Please install a separate handwashing sink with hot and cold running water under pressure, properly plumbed in place by April 1, 2024. Confirm the final location of the hand sink prior to installation. F2.7E) The designated handwashing station at the front of the facility was filled with ice cream scoops and other kitchen utensils. Handwashing sinks must remain easily accessible at all times to ensure proper hand hygiene practices are not prevented.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): The operator was unable to confirm possession of a valid FOODSAFE certificate. Please locate your FOODSAFE certificate and keep a copy on-site for future verification. If your FOODSAFE certification has expired, please renew it and provide the EHO with a copy to confirm compliance with FOODSAFE training requirements. This is a REPEAT infraction, previously observed on February 8, 2022, and June 23, 2022.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No temperature logs available for review during inspection.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Through discussion with operator it was determined that kitchen surfaces are not being properly sanitized. After food contact surfaces have been washed they must be sanitized with either bleach sanitizer solution (100-200ppm) or a quaternary ammonia sanitizer solution (200-400ppm). All equipment, utensils and surfaces must air dry after being sanitized to ensure adequate sanitizer contact time.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed cardboard boxes on the cooking line being used for disposal of batter scraps from the deep fryers. Cardboard is not an acceptable material for reuse in kitchens as it is absorbent and can not be properly sanitized.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Designated handwashing station at the front of the facility was obstructed by kitchen equipment at time of inspection. Hand-sinks must remain easily accessible at all times to ensure proper hand hygiene practices are not prevented.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan available at the premises to review.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator not able to confirm currently valid FOODSAFE certification at time of inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): A separate hand washing sink is not available to support proper handwashing practices for multiple staff and multiple services (ie. ice cream service).
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
2 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Improper handwashing procedures were observed.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No temperature log sheet was available for review at time of inspection.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- 15 - Are there handwashing stations available and properly supplied?
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- 1 Observation, Low Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Operator agreed to start using proper 4 step method of wash, rinse, sanitize and air dry and to use 1 oz/ 30 ml regular bleach per gallon on water in sanitizing sink. Also, operator made up a sanitizing solution of 2.5 ml regular bleach per 500 ml of water in labeled a spray bottle.
- 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?