INSPECTION REPORT Health Protection ADIG-D3PVBT

PREMISES NAME White Spot #650		Tel: (604) 856-0344 Fax:
PREMISES ADDRESS 3070 264th St Aldergrove, BC V4W 3E1		INSPECTION DATE March 25, 2024	TIME SPENT 2.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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: High (≥30) Total Score = 40

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Arugula - yellow, wilted, discoloured in 2 salad coolers. Cook discarded when mentioned, thank you. Corrective Action(s): Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Cooked mushrooms in oil, bolognese sauce (meat sauce) and items required to be refridgerated sit in ice wells from open to close, are changed between shifts or until these items are used up. Depending on the day, this is between 2-6hrs. Surface temperatures between 15.4-22.3C depending on the item. Internal temperature 4.6-10.6C. Ice is not at the level of the food. Ice was changed during the inspection and items were stirred. Corrective Action(s): Ensure any items identified that have been higher than 4C for more than 2hrs are discarded (Immediately) Facility must change the type of cold holding equipment (not ice wells) to ensure all potentially hazardous items are covered to be protected and maintained at 4C or lower at all times. (Date to be corrected by: 2 months) Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Three large knives with food residue were found on magnetic strip on wall. Prep has been completed for the day at this station. 2. Large prep knife also in ice cream dipper well. This knife is a multi-purpose knife for various food items. Corrective Action(s): 1. All food contact items must be clean and sanitized before/after use. 2. Place knife somewhere else. Ensure it is cleaned/sanitized after cutting meat items before cutting other ready to eat items at this station. Ensure it is cleaned and sanitized at least every 2hrs otherwise. Date to be corrected by: Immediately. Violation Score: 15

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Hand sink next to prep station has no water. Staff use prep sink station and/or sink around the corner. Corrective Action(s): Ensure all hand sinks are working as per your approved facility plans. Date to be completed by: Today. Violation Score: 5

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

Comments

Food Handler Hygiene -Hand wash stations are fully supplied with hot and cold running water, liquid soap and paper towels in dispensers -Operators had clean clothing for food preparation -Staff and Public washrooms appear clean and are fully supplied for hand hygiene Food Safety -Food in cold holding Freezers are below -18C -Hot holding food items are at or above 60C -Cooling - Temperatures are being monitored; cooling is done in small batches -Approved Food Source - receipts of food ingredients are from an approved source -Food is stored mostly in covered containers; food storage is organized in coolers to prevent contamination Maintenance and Sanitation -Dishwasher - 50-100ppm Chlorine sanitizer (100ppm measured) -Glasswasher - has between 12-25ppm Iodine measured -Sanitizer bottles/buckets - have 200ppm Quats (400ppm Quats) -Storage of chemicals is separate and away from food -Pest control - Operators have a pest control contractor in place and there are no signs of pests at the time of inspection. Pest control report reviewed. Administration -Valid operating permit is posted in public view -Staff is certified in food safety