INSPECTION REPORT Health Protection LKIM-BMLQ6K

PREMISES NAME White Spot #629		Tel: (604) 585-2223 Fax: (604) 585-6661
PREMISES ADDRESS 10181 152nd St Surrey, BC V3R 4G6		INSPECTION DATE March 11, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) John McGibbon		NEXT INSPECTION DATE March 17, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 20

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution measured to be at 200ppm QUAT. CORRECTED DURING INSPECTION - Issue with the sanitizing dispensing unit. . NOTE: Staff were not following manufacturer's directions for utilization of testing strips. . Bellini dispensing machine has mould in spout. Item is currently cleaned and sanitized once every two weeks. . Meat slicer put away as "clean" under cover but was not clean. Food debris observed. . Corrective Action(s): Ensure testing occurs each day. Test with testing strips according to manufacturer's directions: lukewarm water and no longer than 10 seconds fully submerged. If staff leave test strips in solution for longer than 10 seconds or water is too hot the reading will not be accurate. Discuss with all staff. Have all staff review proper procedures for testing of sanitizer solution with testing strips. . Consult Manufacturer's manual for frequency of cleaning. Item may require cleaning and sanitizing on a more frequent basis. . Meat slicer is to be proper cleaned and sanitized prior to storage. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Broken glass observed in bottom of glass cooler in bar area. . Corrective Action(s): Ensure staff are thoroughly cleaning this area once glasses are broken . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Due to age of equipment and facility in general the equipment and storage areas are very difficult to clean. Ensure staff are cleaning even hard to reach areas. Accumulation of grease and food debris observed in cracks, crevices and under equipment. This includes the server area as well. . Corrective Action(s): Thorough cleaning of excess grease and food debris throughout is required. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: QUAT Dispensing unit requires servicing. Item malfunctioning at start of inspection . Due to the age of the equipment many items are in state of disrepair: - Cupboards are falling off hinges - Cooler seals continue to need repair/replacement (ongoing process - some have been replaced) - Laminate in cupboards has peeled exposing particle board - Cracks have food debris accumulating - Old equipment no longer in use preventing ease of cleaning - Broken tiles throughout - Faucets leaking in server station . Corrective Action(s): ECOLAB technician to service sanitizing dispensing unit. Technician serviced item 2 days ago according to invoice and item was dispensing at 300ppm QUAT. Ensure dispensing unit is serviced, 200ppm QUAT is achieved and maintained. The unit should not dispense QUAT at concentrations greater than 200ppm QUAT as they are no longer food grade and the unit should not be able to be adjusted by staff such that malfunctions are able to occur. . Systematic replacement/repair of items needs to occur. See above list. . Violation Score: 9

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Glasswasher achieving final sanitizing rinse of greater than or equal to 12.5ppm Iodine at the glass - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - EXCELLENT! STAFF OBSERVED TO WASH HANDS AFTER SOILING - EXCELLENT!! - All containers used to store lids/utensils/etc. in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection