INSPECTION REPORT Health Protection JAHN-B38NXX

PREMISES NAME White Spot #660		Tel: (604) 468-4145 Fax:
PREMISES ADDRESS 101 - 2310 Ottawa St Port Coquitlam, BC V3B 7Z1		INSPECTION DATE August 1, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jas Dhillon		NEXT INSPECTION DATE August 07, 2018
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Ice scoops in both ice machines (one in the front area, one across from the dishwashing area) are stored in a sanitary manner. One was observed to be lying on ice in the ice machine (front area) and the other one was observed to be lying on top of the ice machine (across from the dishwashing area) without any protection from contaminaiton. Corrective Action(s): Store ice scoops in a sanitary manner by storing in a container. DATE TO BE CORRECTED BY: IMMEDIATELY Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed accumulation of food debris in the shelves below line coolers. Area around the backdoor is not organized. Corrective Action(s): General cleanliness needs to be improved. Organize the back area neer the backdoor. Remove all unwanted carboard boxes to declutter the area. Shelves shall be cleaned and sanitized throughout the kitchen. DATE TO BE CORRECTED BY: August 7th 2-18 Violation Score: 3

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

Comments

- The facility is equipped with hot & cold running water - Handsinks are stocked - 200ppm QUAT sanitizer in place - Temperatures of refrigeration units meet regulatory requirements (<4C cooler,s <-18C freezers) - Temperature log is in place - High temp dishwasher achieved sanitizing temperature (>71C at plate's surface) - Hot holding soup measured >60C in the front area - Hot holding gravy measured >60C in the kitchen - Foods are dated and stored off of floor - Raw meats stored on the bottom shelf in the walk-in cooler - Meat slicers are dismantled & sanitized after each use - Keep partially cooked potatoes refrigerated before use - Glasswasher measured minimum requirements for iodine concentration. Maintain between 12.5-25ppm iodine at all times. - Pest control in place. No pest activity noted at the time of inspection ATTENTION: - It was noted that staff just changed ice bath as per Food Safety Plan (change ice bath every 4 hours). As the weather is getting hotter, the frequency of changing ice bath should increase. Also, the internal temperature of pooled egg measured 8C even with the ice bath just being changed. Ensure that pooled egg is discarded after 2 hours. Do not put it back into fridge. - More sanitizer bottles are required in the kitchen. Observed 2 bottles in the food premises. One in the front area and one in the kitchen. The one in the kitchen was almost empty. Ensure that sanitizer is replenished consistently. Also, cloths shall be stored in a bucket with sanitizer, not on the counter when not in use. - It is the owner's responsibility to ensure that kitchen staff holds a valid FOODSAFE certificate. The certificate expires every 5 years.