INSPECTION REPORT Health Protection LKIM-CFFQHU

PREMISES NAME R+D Kitchen by White Spot		Tel: (604) 416-4604 Fax:
PREMISES ADDRESS F18 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE June 2, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Lucas Scott, GM		NEXT INSPECTION DATE 4 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 = 16

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Staff had failed to store tongs for raw meat in designated ice bath. CORRECTED DURING INSPECTION - staff realized error independently of EHO and corrected the violation. . Corrective Action(s): Ensure tongs are stored on line in ice baths, changed frequently and designated raw tongs for raw meat/seafood/vegetables, designated cooked tongs for cooked items. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Grill line hand sink blocked with container lid upon arrival of EHO. . Corrective Action(s): Ensure handsinks are available for use at all times during the day. Do not block the hand sink. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Garbage receptacle is currently stored directly next to storage shelving unit where clean dishes are stored. This has the potential to contaminate the clean dishes. Staff beverages stored directly above food preparation areas. Corrective Action(s): Find a more suitable location for garbage receptacle or construct a partition between garbage receptacle and dish storage area that would prevent the possibility of garbage from contaminating clean dishware. Find a more suitable, designated area for storage of staff beverages that will not have the potential to directly contaminate food preparation areas. White Spot #164 has a constructed shelf tucked away from food preparation areas specifically for staff beverages. An item such as this would be suitable for the space. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning and organizing required. Facility is limited in space and therefore staff storage space is limited.. . Corrective Action(s): - Clean and organize the back storage area: Contain staff items; Ensure food intended for staff consumption is not stored in this area; Remove milk crates used for storage on floor - Remove ladder from back storage area - Clean meat slicer and ensure it is properly washed, rinsed, sanitized at the end of use - Clean Ice machine scoop storage container . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 Degrees Celsius at the dish - Glasswasher achieving final sanitizing rinse of greater than or equal to 12.5ppm Iodine at the glass - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT and 272-700 DDBSA / 704-1875 ppm Lactic Acid - Test strips available for use - Ice machine in good sanitary condition - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Blenders in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - FoodSafe Certified staff present during inspection - Staff described strategies for minimizing allergen contamination by use of designated equipment NOTE: Currently "Souv Vide" food preparation has not been approved by local Health Authority Vancouver Coastal Health therefore these items on the originally proposed menu are being cooked in traditionally approved methods.