INSPECTION REPORT Health Protection 226131

PREMISES NAME White Spot #606		Tel: (604) 434-7542 Fax:
PREMISES ADDRESS 5550 Kingsway Burnaby, BC V5H 2G2		INSPECTION DATE July 20, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 27, 2017
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1-Door undercounter fridge in front waitress area: Internal temperature -orange juice 8.2 deg. C -grape juice 9.2 deg. C Note-temperature check in daily logs for morning show 3.9 deg. C Corrective Action(s): Transfer all perishable to another fridge adjust/service this unit Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping towels for food contact surfaces are being left on counters. Front waitress sanitizer bucket at 0 ppm Corrective Action(s): must be stored in your sanitizer buckets between uses --> place more buckets for practical use --> see handout provided for further information Violation Score:

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1 wire shelf in large Walk-in cooler - lowest tier too close to ground Corrective Action(s): adjust height to minimum >15cm to facilitate cleaning Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1-Door undercounter fridge in front waitress area: Internal temperature -orange juice 8.2 deg. C -grape juice 9.2 deg. C Note-temperature check in daily logs for morning show 3.9 deg. C Corrective Action(s): Transfer all perishables to another fridge adjust/service this unit

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

Comments

Note - Some minor cleaning/organizing needed in upstairs lockerooms Comments Note - hostess has artificial nails and polish - ensure she is not working with exposed food - recommend not having them. -Large Walk-in cooler 2 deg. C (fish) -small walk-in cooler 4 deg. C (salad) -1-Door "Coldstream" 1 deg. C (pie) -5-Door line cooler 3 deg. C (salad) -large preparation cooler 4 deg. C (sauce) -small preparation cooler 2 deg. C (cheese) -Bar coolers 3 deg. C (alcohol) -Main dishwasher >50 ppm chlorine residual -Glasswasher >12.5 ppm iodine residual -QUAT sanitizer dispenser >200 ppm residual -Temp logs maintained -All hot held foods >60 deg. C -No signs of pests - Orkin pest control monthly -In use utensils dishwashed minimum <4 hours as per operator -Handsinks well stocked - clear for use Note - Bar handsink is using stacked napkins - ensure within reach of handsink at all times -Place Fetal Alcohol signs at public handicapped + Women's washrooms *Follow-up inspection in 1 week for infractions cited.