INSPECTION REPORT Health Protection YTAN-AG7U76

PREMISES NAME White Spot #658		Tel: (604) 581-2912 Fax: (604) 581-6453
PREMISES ADDRESS 13580 102nd Ave Surrey, BC V3T 5C5		INSPECTION DATE November 30, 2016	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) John McGibbon		NEXT INSPECTION DATE December 14, 2016
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher had no sanitizer concentration detected at time of inspection. Staff had just switched to a new bucket of sanitizer. Corrective Action(s): Ensure to prime the sanitizer pump/tube each time after switching to new bucket of sanitizer. Showed staff how to prime the tubes. >50ppm chlorine detected after priming. Purchase test strips to monitor level of sanitizer after final rinse cycle of dishwasher. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in corner of main kitchen/cook line was lacking hand soap, soap dispenser removed from wall Corrective Action(s): Manager has already ordered new soap dispenser from ecolab. Supply hand sink with temporary liquid hand soap pump in the meantime. Install new soap dispenser by date of follow-up inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Dipper well tap was turned off at time of inspection; ice cream scoops were sitting in luke-warm, cloudy water. Corrective Action(s): Staff turned on dipper well tap and placed ice cream scoops for washing and sanitizing. Ensure dipper well is always turned on when storing ice cream scoops. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floors under equipment and equipment doors/handles in main kitchen cook line need thorough cleaning. Build-up of grease and food debris observed. Corrective Action(s): Thoroughly clean and sanitize areas mentioned above. Correct by: Dec. 14, 2016 Violation Score: 3

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

Comments

-** Ice machine interior to be cleaned and sanitized soon. - Cook line prep inserts stored on ice; **ensure to add enough ice to fully submerge inserts in ice. - Cook line undercounter coolers were measured to be 2-4C - Ice cream freezer in main cook line measured to be <-18C - Walk-in cooler measured to be 3C - Walk-in freezer measured to be -22C - Two-door upright freezer measured to be <-18C - Chest freezer measured to be -22C - Upright glass door cooler measured to be 4C - Mini cooler for condiments/coleslaw measured to be 3C - All hot holding units were above 60C - All other hand sinks supplied with liquid soap and paper towels - Quat sanitizer available at 200ppm in several sanitizer buckets and from main dispenser - Food storage organized, labelled and dated, covered - Coolers and freezers equipped with accurate thermometers