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The Ocean Beach

14995 Marine Dr, White Rock · Restaurant

10 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection quats sanitizer in spray bottle for the back food preparation area concentration 0ppm.
      • Corrective Action(s): Ensure a 200ppm quats sanitizer solution is prepared and available for usein the back food preparation area. Follow manufacturer instructions on dilution. Verify concentration using test strips.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops and other dispensing utensils stored directly in dry products.
      • Corrective Action(s): Store all scoops and other dispensing utensils are stored outside of dry products. Store these scoops and other dispensing utensils in a sanitary manner. Correct immediately.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Quat sanitizer bottles measured at least 400 ppm.
      • 2. Trays with small containers of ketchup were stacked on top of each other in the walk-in cooler. Bottom of tray is in contact with ketchup below.
      • Corrective Action(s): 1. Dilute Quat sanitizer to 200 ppm. Follow manufacturer's instructions when preparing the sanitizer to avoid chemical contamination of food contact surfaces.
      • 2. Do not stack trays of ketchup on top of each other.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cutting board on prep cooler next to the dishwasher is stained.
      • Corrective Action(s): Clean stains on this cutting board. Replace cutting board if the stains cannot be removed. Correct as soon as possible.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Perishable foods items (chopped vegetables, cheese, etc) stored at 12°C in prep cooler.
      • Corrective Action(s): Discard these food items if stored for more than 4 hours. Otherwise move to a working cooler capable of maintaining food at 4°C.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed dried potato skin on potato cutter.
      • Corrective Action(s): Clean and sanitize potato cutter. Ensure this is done after each use.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ambient temperature of prep cooler is approximately 12°C.
      • Corrective Action(s): Service this cooler so it is able to maintain 4°C or less. Do not store any perishable food in this cooler until repaired. Correct as soon as possible.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Tongs etc stored in sanitizer. Do not store in sanitizer as this will contaminate food.
      • Corrective Action(s):
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings noted behind chest freezer in back room.
      • Clean and continue monitoring.
      • Corrective Action(s):
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Meat slicer has accumulation of food French Fry potato cutter has accumulation of food.
      • Corrective Action(s): Ensure the above mentioned equipment is cleaning thoroughly after each use. Follow manufactures Instructions for dismantling meat slicer. Date to be corrected by Immediately.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) Wiping clothes not stored in sanitizer solution when not in use.
      • 2) In use utensils in kitchen stored in water at room temperature. In bar utensil stored in soda water.
      • Corrective Action(s): 1) Ensure wiping cloths are stored in a sanitizer solution when not in use as leaving them out allows for growth of pathogens.
      • 2) In use utensils are to be stored in either container of water at or below 4C or 60C or above utensils must be washed/sanitized every 4 hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both hand sinks in kitchen area not free of obstruction (Blocked by rice cooker and garbage can).
      • Corrective Action(s): Designated hand sinks should always be free of obstruction and easily accessible. Relocate garbage can storage and rice cooker immediately.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Back door has a gap that may permit entry of pests.
      • 2) In bar dish washing area and dish pit in main kitchen alot of pooling of water observed. Date to be corrected by 1 week.
      • Corrective Action(s): 1) Install door sweep on back door so no gaps. Ensure back door always remains closed when not in use.
      • 2) Clean up pooling water on bar dish washing area and dish pit in main area. Pooling of water may attract pests. Repair/service dish washer if needed if leaking. Date to be corrected by 1 week.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: In bar dishwashing area pooling of water is leaking to mold growth on floor. In man kitchen accumulation underneath/behind equipment observed.
      • Corrective Action(s): Clean dish washing area in bar, if dish washer leaking, repair/service dish washer. Ensure to focus cleaning effects behind/underneath equipment.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small undercounter fridge (one door) is for short term food storage. Air and food temperature were at 6 C (air and cooked chicken). Temperature records from this morning show <4 C (using infrared thermometer). The walk in cooler air and food temperature are at about 7 C (far wall under compressor). The front area of the walk in air temperature is at 4 C. Temperature records show < 40 F.
      • Corrective Action(s): Check temperatures for the above two coolers twice per day using an accurate indicating thermometer. All potentially hazardous foods must be stored at 4 C or colder. Store potentially hazardous foods in the walk in cooler in the coldest location in the cooler. Adjust the thermostat if necessary. Technician was available on site during the inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer in the sanitizer bottle in kitchen had 0ppm quats concentration. After re-filling, the quats sanitizer bottle still had 0ppm. The line may be blocked or feeding detergent.
      • Corrective Action(s): Check to ensure that the automatic quats sanitizer dispenser is dispensing quats sanitizer at 200 ppm or as per directions on the label. In the meantime, the quats sanitizer in the glassware washer room can be used as per directions on the label (2 mL of solution in 1 liter of water). Use your test strips to verify concentration of 200ppm for food contact surfaces. Corrected during the inspection (200ppm detected).
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink in the main cooking kitchen is supplied with cold water only.
      • Corrective Action(s): Supply hot water to this hand sink and in the meantime, food handlers are to wash hands using warm water at double sink. Hot water supply line was adjusted during inspection and hot water is now provided at the kitchen hand sink.
      • Violation Score: 5