Vancouver Coastal Health

In Compliance - Food

Temperature log sheet is in use & up to date

Sanitation Plan has been implemented and is in use.

Foodsafe or equivalent training requirement has been satisfied.

Food handling practices appear to be satisfactory.

Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F).

Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).

Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F).

Mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C / 160 degrees F for 10 seconds, measured at the dish; or >82 degrees C/179 degrees F, measured at the manifold).

Mechanical glass washing procedure is satisfactory (final rinse iodine concentration is between 12.5 ppm and 25 ppm in rinse water >24 degrees C/75 degrees F).

Handwashing facilities are satisfactory.

No pests observed at time of inspection.

Sanitation of premises is good.

Maintenance of premises is good.

Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.

Inadequate Cooling and/or Refrigerated Storage of Potentially Hazardous Food(s)

As this is a high heat location, caution is to be taken when storing potentially hazardous food items. Ensure that the food items are maintained at 4C or less. The clams were removed during the inspection and a metal tray was placed over the unit to keep the other items (anchovies, garlic) cold. All potentially hazardous food items may need to be placed inside of a cooler during non peak times, in addition to storing half of the food items in the inserts.

OBSERVED: Temperature of baby clams in the cooling unit between the deep fryer and the grill was at 8C.

Inadequate Cooling and/or Refrigerated Storage of Potentially Hazardous Food(s)

OBSERVED: The small cooler containing milk and cream at the upstairs bar was at a temperature of 9C.

It was stated that this cooler is used frequently. Based on the size of the cooler and the frequent use, it appears that it is difficult to maintain a temperature of 4C or less. If the cooler is to be used, all food items must be maintained at a temperature of 4C or less. The milk and cream were re-located into another cooler during the inspection.

Inadequate Cooling and/or Refrigerated Storage of Potentially Hazardous Food(s)

CORRECTED: Prep table cooler and low boy cooler were measured at 4C

Inadequate Cooling and/or Refrigerated Storage of Potentially Hazardous Food(s)

OBSERVED: Cream sauces in squeeze bottles stored inside of a metal inserts in the cooling unit at 7C

Although the sauces are in metal inserts in the cooling unit, they are stored in plastic bottles, making it difficult for the cold air to penetrate. As discussed, the sauces are to be stored inside of an ice water slurry or another method to ensure that they remain at 4C or less. The sauces were placed in an ice water slurry during the inspection.

Improper Cleaning, Sanitizing of Equipment and Utensils

Ensure that the pop gun base is thoroughly cleaned and sanitized, using a cleaning pipe as well. At the end of the night, the base is to be completely dried. As this sink contains ice used for consumption, if the base cannot be thoroughly cleaned, the ice for consumption must be stored inside of a food grade container to prevent contamination from the base.

OBSERVED: a small accumulation of dirt and mold on the pop gun base at the bar upstairs

Improper Cleaning, Sanitizing of Equipment and Utensils

CORRECTED: Mold from the ice machine upstairs have been cleaned.

Improper Cleaning, Sanitizing of Equipment and Utensils

Thoroughly clean and sanitize all pop gun holsters within the bars. Ensure that this is completed regularly.

OBSERVED: Mold accumulation inside of the pop gun holster at the bar downstairs

Food Not Protected - General

Bottles or other beverages must not be stored inside of the ice as they may pose as a risk for contamination. Store the wine bottles inside of a separate ice bath. The bottles were removed from the ice during the inspection.

OBSERVED: Wine bottles stored inside of the ice used for consumption at the upstairs bar