INSPECTION REPORT Health Protection VCHN-BGBPZJ

PREMISES NAME White Spot #145		Tel: (604) 597-6657 Fax: (604) 597-6127
PREMISES ADDRESS 7207 120th St Delta, BC V4C 6P5		INSPECTION DATE September 24, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Soup in warmer at driver thru internal food product temperatures ~48 degrees C. Corrective Action(s): Instructed staff to reheat soup to over 74 degrees C. for 15 secods on the stove. Ensure all hot potentially hazardous foods are stored at or above 60 degrees C. Violation Score: 5

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: Significant improvements made to overall operation - thank you. Hand sinks at the main food preparation line, bar, and drive thru provided with liquid soap and paper towels. New paper towel and soap dispensers installed. A new designated hand sink has been installed in the back preparation area. Notices also put up stating designated hand sinks are for hand washing purposed only and not to be instructed - good. 200ppm quats available for use in containers. Wiping cloths stored in solution when not in use. 200ppm quats dispensed from chemical dispensing station. Bar glass washer registers 12.5 to 25ppm iodine during the rinse cycle. High temperature dishwasher 74 degrees C at the plate surface during the final rinse cycle. Observed improved organization in the dishwashing area. Walk in cooler at 3 degrees C. Walk in freezer at -16 degrees C. Ice wand available for use and in use for cooling items. Preparation coolers (2 long and 1 small) along the making cooking line inserts and lower section at or below 4 degrees C. Preparation cooler for seafood inserts and lower section at or below 4 degrees C. Under the grill coolers for storing raw potentially hazardous foods at 0-2 degrees C. General sanitation is good. Small under the counter cooler at 2-3 degrees C. Hot holding at or above 60 degrees C. Ice cream freezer at -15 degrees C. Upright cooler at 3 degrees C. Upright 2 door freezer at -18 degrees C. Serving area preparation cooler at or below 4 degrees C. Drive thru 2 door cooler at 4 degrees C. Upright cooler for sauces at or below 4 degrees C. Temperature monitoring records maintained and available for review. FOODSAFE requirement met at time of inspection. Permit posted in bar.