INSPECTION REPORT Health Protection SJEN-AFAQHF

PREMISES NAME White Spot #606		Tel: (604) 434-7542 Fax:
PREMISES ADDRESS 5550 Kingsway Burnaby, BC V5H 2G2		INSPECTION DATE November 1, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 10 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted a batch of blanched fries in the walk in cooler. The fries were just blanched at the time of inspection. Corrective Action(s): This is not an acceptable cooling process. Ensure to let steam escape first on a countertop before transferring into a cooler. Violation Score: 5 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation: Noted gravy was not fully reheated @ 74oC or higher before transferring on to the hot holding unit. Corrective Action(s): Ensure all precooked items to be reheated fully @ 74oC or higher before hot holding. The gravy was reheated during the inspection. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The gravy was hot held @ 56oC Corrective Action(s): Perishable food must be hot held @ 60oC or above. Increase the holding temperature above 60oC. The temp log book was reviewed and noted the gravy holding temp was recored at 155oF (over 60oC). Ensure to check temperature using a thermometer properly. Insert a probe thermometer in the middle of any food content to obtain a proper food temperature. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No proper handwashing sink set up was available for the front line in the kitchen. Noted the 2 compartment warewashing sink had a set up for handwashing (liquid soap and paper towel dispenser) Corrective Action(s): The staff must use the front handsink by the kitchen access. The 2 compartment warewashing sink is not meant to be used for handwashing. Direct the staff to use the handsink by the kitchen access or the handsink behind the line. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted a few parts of the meat slicer was being cleaned in the 2 compartment prep sink. Corrective Action(s): Dirty equipment and its parts must be cleaned in the dishwasing area. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build-ups and food debris noted in the following areas: 1. A cabinet underneath the line cooler 2. Deep fryer: side surfaces and underneath Corrective Action(s): Remove grease build-ups and food debris. Clean the noted area according to the sanitation plan. Given 1 day to clean Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The line cooler beside the kitchen entrance: the cooler door was loose. The ambient air temp of the cooler was @ 4oC Corrective Action(s): Repair the cooler door. Contact a technician immediately Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): Noted the kitchen line staffs were drinking and eating while they were handling food Corrective Action(s): Do not eat and prepare food for public at the same time. Violation Score: 3

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

Comments

Kitchen: Handsinks equipped with liquid soap and paper towel Line cooler #1 @ 4oC inserts @ 6oC Line cooler #2 @ 4oC inserts @ 6-7oC Reach in cooler (desserts) @ 4oC Walk in cooler #1 @ 3oC Walk in cooler #2 @ 4oC Walk in freezer @ -16oC Sanitizer (QUAT) @ 200ppm in spray bottles detected Salad mixing bowls get changed every 30min to 1 hour. Timer available Dishwasher @ 50ppm Cl detected on plate level Ice machines in sanitary condition Dry storage in sanitary condition Pest control service in place: pest control report was reviewed Bar: Undercounter coolers @ 4oC or less Hot holding @ 60oC or above Glass washer @ 12.5ppm Iodine detected Drink cooler @ 5oC Note: 1. Back storage shed: remove clutters and re-organize the shed. Remove unused items for the facility. 2. Empty out gray water from the mop bucket immediately after use