Fraser Health Authority



INSPECTION REPORT
Health Protection
PKUR-CNPUC3
PREMISES NAME
White Spot #145		Tel: (604) 597-6657
Fax: (604) 597-6127
PREMISES ADDRESS
7207 120th St
Delta, BC V4C 6P5		INSPECTION DATE
February 3, 2023		TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Routine Inspection

Kitchen
-All coolers at 4 C or below.
-Freezers ranged from -10 C to -18 C (ensure freezers are able to maintain a temperature of -18 C).
-Dipper well with running water available at ice cream station.
-Hot held foods registered at >60C.
-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 is sanitized between uses.
-No signs of pest activity. Pest control services in place.


Take-out/Drive-in Area
-Hot holding units kept at 60 C or above.
-Hand washing sinks equipped with hot and cold running water, soap and single use towels.
-Both coolers at 4 C or below.

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- 25 ppm for iodine.
-Hand washing sinks equipped with hot and cold running water, soap and single use towels.

**Cleaning in the spaces between equipment can be improved.**