INSPECTION REPORT Health Protection SJEN-CGNTVU

PREMISES NAME White Spot #117		Tel: (604) 421-4600 Fax:
PREMISES ADDRESS 4075 North Rd Burnaby, BC V3J 1S3		INSPECTION DATE July 25, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Louise Greene		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following areas: Today 1. Food debris noted under shelving racks in dry storage room 2. Fountain machine: tip of spouts noted to be sticky Corrective Action(s): -Sweep and swipe the floor under the shelving racks. -Clean the spout end using quat sanitizer daily. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

(Kitchen + Car hop kitchen + Server station) Handsinks fully equipped with liquid soap and paper Coolers @ 4 C or less Walk in cooler @ 3 C Freezer @ -18 C or less QUAT sanitizer @ 200ppm detected in sanitizer buckets. Sanitizer get refilled every 2 hours Dishwasher @ 50ppm Cl detected during final rinse cycle Dry storage room was maintained. All dry goods were kept off the floor. (Prep kitchen) Handsink fully equipped Coolers @ 4 C or less Meat slicer was maintained in sanitary condition. Parts get pulled apart during cleaning. QUAT sanitizer @ 200ppm available (Bar) Handsink fully equipped Coolers @ 4 C or less Glass washer @ 12.5ppm Iodine available QUAT saintizer @ 200ppm available NOTE: - Glass washer: check iodine level daily using iodine test strip. Iodine concentration must be at least 12.5ppm. - Burger patty storage (ice water bath): place adequate amount of burger patties that will be used up within 2 hours. Using ice water bath is not an ideal cold storage practice for storing high risk food items such as fresh beef patties for longer hours especially during hot weather.