INSPECTION REPORT Health Protection PKUR-CHNTSH

PREMISES NAME White Spot #145		Tel: (604) 597-6657 Fax: (604) 597-6127
PREMISES ADDRESS 7207 120th St Delta, BC V4C 6P5		INSPECTION DATE August 26, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		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

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Standing cooler in take out area used for dipping sauces and pre-portioned salads had an ambient air temperature of 10 C. Zoo stick sauce at 4 C - ok. Coleslaw at 7 C. Corrective Action(s): Re-locate potentially hazardous foods to a cooler that is able to maintain a temperature of 4 C or below. Adjust temperature of cooler so that it is at 4 C or below. Violation Score: 3

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

Comments

Routine Inspection Kitchen -All coolers were 4 C except for sandwich cooler (at 6 C but all food was kept at 4 C by placing on ice) and breakfast cooler (at 5.5 C). Coolers were being opened and closed at the time of inspection. -All freezers (except 2 door standing freezer closest to dishwashing area, under counter freezer near fryer and ice cream freezer) at -18 C. Ensure 2 door standing freezer and under counter freezer can maintain a temperature of -18 C or below. Ice cream freezer is ok. -Dipper well with running water available at ice cream station. -Hot held foods all registered at >60C. -Cooking temperature of meats verified using a thermometer. ***Note: thermometer must be sanitized between uses. Probing foods without sanitizing can cause cross contamination.. -Sanitizer solutions in buckets and in spray bottles registered at 200 ppm for quats. Wiping cloths stored in sanitizer solution - good. -Hand washing sinks equipped with hot and cold running water, soap and single use towels. -High temperature dishwasher registered at >71 C on the plate surface during the final rinse. -Meat slicer kept in a clean condition. -No signs of pest activity. Pest control services in place. Take-out/Drive-in Area -Hot holding units: phone in order hot holding unit at 65 C; on-line orders hot holding unit at 55 C and was empty - ensure it is at 60 C when in use. Manager adjusted temperature setting. -Hand washing sinks equipped with hot and cold running water, soap and single use towels. -Cooler by door at <4 C. -Ice cream freezer at - 20 C. Servery -Soups hot held at >60C -Coolers were below 4 C. -Sanitizer bucket registered at 200 ppm quats. -Hand washing sinks equipped with hot and cold running water, soap and single use towels. Bar -Bar glass washer registered at 12.5 ppm for iodine. -Hand washing sinks equipped with hot and cold running water, soap and single use towels.