INSPECTION REPORT Health Protection MBEK-C3ZPTQ

PREMISES NAME White Spot (Morgan Crossing)		Tel: (604) 560-5550 Fax: (604) 560-5552
PREMISES ADDRESS 15877 Croydon Dr Surrey, BC V3S 2J6		INSPECTION DATE June 14, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Paul Gilley		NEXT INSPECTION DATE June 25, 2021
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: Almost no detectable sanitizer measured from quats sanitizer dispenser located in dishwashing area. Note: Sanitizer in all sanitizing buckets was measured at 200 ppm quats. It was stated that aforementioned sanitizer dispenser is not in use. All equipment, utensils, and food contact surfaces currently sanitized either in high temperature dishwasher or using sanitizer from back area dispenser (near prep area). Corrective Action(s): Sign was posted by management at time of inspection indicating aforementioned dispenser is out of order. Ensure sanitizer dispenser is capable of dispensing sanitizer at concentrations required for effective sanitizing of food contact surfaces (i.e. 200 ppm or as per manufacturer's directions). Date to be corrected by: June 25, 2021. Violation Score: 3

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

Comments

Routine inspection conducted. Coolers at 4 degrees C or less. Freezers at -12 to -20 degrees C. Hot holding internal food temperatures at 60 degrees C or more. Remote continuous temperature monitoring system in place for cold holding units. In addition, manual temperature checks are performed. Temperature logs maintained. Probe thermometers available for internal food temperature checks. In use utensils stored in ice. Ice cream dipper well functional and in use. Observed proper cooling and thawing procedures in use. Hand washing sinks are unobstructed and supplied with warm running water (mixed valve), liquid hand soap, and single use paper towels. Quaternary ammonium compounds (quats) sanitizer available at 200 ppm in buckets and from back area dispenser. High temperature dishwasher measured 73 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C at the utensil surface). Bar glass washer measured at 25 ppm iodine in rinse residual. Utensils and equipment stored in sanitary condition. Separate designated areas available for chemical storage and staff personal belongings. No signs of pest activity observed at time of inspection. FOODSAFE requirements met at time of inspection. Permit posted at front. COVID-19 safety plan on site.