INSPECTION REPORT Health Protection ANAN-BAMP9U

PREMISES NAME White Spot #117		Tel: (604) 421-4600 Fax:
PREMISES ADDRESS 4075 North Rd Burnaby, BC V3J 1S3		INSPECTION DATE March 26, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Louise Greene		NEXT INSPECTION DATE 6 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 = 14

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sausage in th APW Wyott Countertop cooler was at 11 degC. Staff said that she had recently turned on the cooler. Corrective Action(s): Move foods into the cooler once it has been on for a while and is able to maintain a temperature of 4 degC or below. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gravy temperature was 47 degC. The gravy pans were double stacked. Corrective Action(s): Gravy must be heated over the stove above 74 degC first and then placed in the warmer. Do not double stack pans or have the warmer temperature setting higher to compensate (all foods in the unit must be 60 degC or higher). Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some general cleaning required. Corrective Action(s): The fan grate in the small walk-in cooler needs to be cleaned. Some cleaning required under and around cooking equipment on the line. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: There's a hole in the wall of the men's staff washroom. Corrective Action(s): Seal the hole. Violation Score: 1

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

Comments

-all other coolers are below 4 degC -all freezers at -18 C or less -all handsinks were stocked with liquid soap, paper towel and hot/cold running water -high temperature dishwasher reached 74 degC at plate level -Glasswasher in bar area had iodine-based sanitizing solution at 12.5 ppm -Temperature logs are being maintained -200ppm Quats available for sanitizing. REFRESH ALL SANITIZER BUCKETS EVERY 2-3 HOURS OR MORE OFTEN IF NEEDED.