INSPECTION REPORT Health Protection ECAO-BR6N44

PREMISES NAME White Spot #606		Tel: (604) 434-7542 Fax:
PREMISES ADDRESS 5550 Kingsway Burnaby, BC V5H 2G2		INSPECTION DATE July 3, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 = 11

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed a hanging towel at a cook's waist -indicated it used for wiping hands during busy periods Corrective Action(s): Remove the hanging towel. Workers are to wash hands at the designated areas when contaminated Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Open bulk food bag observed in dry storage room -there were old mouse droppings around the outside of the bag A container of oil stored under 2-compartment sink Corrective Action(s): Discarded the bulk food bag as a precaution Do not store foods under sinks as they have a tendency of leaking Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Old mouse droppings observed in some containers with bagged bulk food Corrective Action(s): Clean and disinfect - do so regularly before each refill keep the rodent proof containers shut tight after use Violation Score: 3

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

Comments

Temperature Controls: -Main Walk-in cooler 4 deg C -Vegetable Walk-in cooler 3 deg C -1-door Coldstream 4 deg C -Line coolers all at or below 4 deg C -small preparation cooler 3 deg C -front 1-door undercounter 3 deg C -front 2-door undercounter 4 deg C -Bar undercounters 4 deg C -Hollandaise sauce 62 deg C -Vegetable soup 64 deg C Daily temperature logs maintained for fridges Chemical Controls: -Main washer chlorine sanitizer residual >50ppm -Glasswasher iodine sanitizer residual >12.5ppm -QUAT sanitizer dispenser and buckets >200ppm Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation good including hard-to-reach areas -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath Professional pest control comes on a regular basis: Ecolab Pest Control -last work report reviewed for mid-June -no pest activity noted Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Reviewed COVID-19 protocol: -Face shields worn by all workers -Dining tables marked off by signs in order to 2m physical distance -Warning signs posted on doors and floors -Sanitizer dispensers provided at front entrance and washroom