INSPECTION REPORT Health Protection AHEN-CKJTT7

PREMISES NAME White Spot #629		Tel: (604) 585-2223 Fax: (604) 585-6661
PREMISES ADDRESS 10181 152nd St Surrey, BC V3R 4G6		INSPECTION DATE October 25, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) John McGibbon		NEXT INSPECTION DATE 5 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: A small amount of rodent droppings were present in the cabinet below a handsink near the front service area. Corrective Action(s): Clean and sanitize the affected area to remove the rodent droppings; Correct today. Continue with pest control measures: -Monitoring for signs of pest activity and cleaning and sanitizing all affected areas -Sealing any potential entry points -Pest control program to service mechanical traps -Cleaning the floors and equipment to prevent potential breeding grounds for pests and regular removal of garbage -Keeping the doors closed between use to prevent entry points. -Checking received goods to ensure no damage and signs of pest activity. -Covering food to protect it from potential contamination. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Door seals of the small white freezer appeared non-intact in a few places. Corrective Action(s): Replace the door seal of the white freezer with an intact seal to facilitate a tight seal to be formed when the freezer door is closed; Correct within 3 months. Violation Score: 3

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Staff were properly washing their hands. Walk-in-cooler and other refrigeration units containing cold potentially hazardous food were at or below 4 degrees C. Note: Refrigerated drawers below the cook line were not in use (empty of food). Ensure this unit is maintained or below 4 degrees C prior to re-stocking it with cold potentially hazardous food. Walk-in-freezer (measured at -22 degrees C) and other freezer temperatures were satisfactory. Note: One small freezer near the backdoor was not in use (empty of food) and it was unplugged. If this freezer is to be used for food storage, ensure it is at or below -18 degrees C prior to stocking it with food. Refrigeration units were equipped with thermometers. Hot-held soups were at or above 60 degrees C. Dishwasher final rinse chlorine sanitizer residual was at 50 ppm. Iodine bar glasswasher final rinse sanitizer residual was at 12.5 ppm. Chemical test strips were available on-site. 200 ppm QUATS sanitizer was available in the sanitizer pails. Ice machine and ice bin were in a clean condition. Scoops were stored separately. Pest control program was in place on a monthly basis via Terminix. Most recent service date was on October 6, 2022. Dry goods were covered and stored off the floor. Manager on-site had valid FOODSAFE Level 1 refresher course training (expiration date: June 14, 2023). Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, feel free to contact the district Environmental Health Officer.