INSPECTION REPORT Health Protection MUPN-ARJSWZ

PREMISES NAME White Spot #660		Tel: (604) 468-4145 Fax:
PREMISES ADDRESS 101 - 2310 Ottawa St Port Coquitlam, BC V3B 7Z1		INSPECTION DATE September 25, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jas Dhillon		NEXT INSPECTION DATE October 02, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop found laying in ice that is used for customer's drinks in bar area. Corrective Action(s): Ensure ice scoop handle is kept out of the ice to prevent contaminating the ice. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Multiple small flies found throughout kitchen area and were most prevalent in the dish pit. Heavy build up of food in between tiles in main line kitchen area and build up of dirt and biofilm on walls and on floor in hard to reach areas of dish pit and kitchen which is linked to pest issue. Corrective Action(s): Regular pest control in and attempting to address issue however a deep clean of the premise is required to reduce the food source for the flies. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Heavy build up of food in between tiles in main line kitchen area and build up of dirt and biofilm on walls and on floor in hard to reach areas of kitchen and dish pit which is linked to pest issues noted. Reviewed several areas of concern that require deep cleaning with manager. Corrective Action(s): (1) Do a deep and thorough cleaning of entire kitchen, including (but not limited to) between cooking equipment, where the floor meets the wall and low down on walls behind equipment in line area, dish pit walls under counter and under/around all equipment (such a kegs and gas cylinders) that is not regularly moved. Due: 1 week (October 2nd, 2017). (2) Re-grout between tiles in the main kitchen area or replace flooring with another material that is easier to clean and maintain. Violation Score: 9

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

Comments

Manager stated that there is the possibility again of the restaurant under going a significant renovation in the near future. Ensure plans are submitted prior to starting construction if there are any structural changes or changes in flow/layout of restaurant. Reminder: In the line cooler in the waitressing area, keep the top area filled with inserts to keep the cold air inside the unit. Other observations: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Food up off floor ≥6”, ready to eat foods stored above raw foods, foods date stamped and FIFO principle followed √ Hand wash stations fully stocked √ Quats sanitizer available at 200ppm √ High temperature dishwasher sanitizing at ≥71°C √ Thermometers present √ Temperature logs maintained √ Staff with FoodSafe present √ No concerns noted with staff hygiene or food handling at time of inspection