INSPECTION REPORT Health Protection ANAN-BMSSQY

PREMISES NAME White Spot #117		Tel: (604) 421-4600 Fax:
PREMISES ADDRESS 4075 North Rd Burnaby, BC V3J 1S3		INSPECTION DATE March 17, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Louise Greene		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Eggs were being stored on top of the counter along prep line. Corrective Action(s): Refrigerate the eggs as discussed. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some general cleaning required. Corrective Action(s): Clean the outside of all the cooler doors, under and behind the cooking equipment. Violation Score: 3

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

Comments

-Coolers are below 4 degC; foods in all the inserts under the toaster oven are at or below 4 degC. -all freezers at -18 C or less -all handsinks were stocked with liquid soap, paper towel and hot/cold running water -high temperature dishwasher reached 78 degC at plate level -Glasswasher in bar area had iodine-based sanitizing solution at 25 ppm -Temperature logs are being maintained -200ppm Quats available for sanitizing. -Manager has FS level 1 certification -As per our discussion, the sink by the walk-in cooler and the bar sink are for hand-washing use only. Do not use these sinks for washing vegetables, etc. -Dining room is closed for the time being.