INSPECTION REPORT Health Protection PKUR-CD2V3A

PREMISES NAME White Spot #145		Tel: (604) 597-6657 Fax: (604) 597-6127
PREMISES ADDRESS 7207 120th St Delta, BC V4C 6P5		INSPECTION DATE March 31, 2022	TIME SPENT 2.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer not properly cleaned after use as surface was visibly dirty. Areas that are hard to reach had old food debris. Corrective Action(s): Ensure all areas of the meat slicer are properly cleaned and sanitized. There should be no food residue or debris left on the meat slicer after it has been used and cleaned/sanitized. Staff started to clean meat slicer during the inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection Kitchen -All coolers were 4 C or below. -All freezers (except for single door stand up freezer, under counter freezer in cook line, and ice cream freezer) were -18 C or below. ***Single door standing freezer registered at -13 C and under counter freezer registered at -9 C. ***Ensure these freezers are able to maintain a temperature of -18 C or below. Freezers were constantly being opened and closed during inspection. -Temperatures monitored automatically via electronic system. Manual checks should also be done to verify electronic system is accurate. -Ice cream freezer at -7 C. Only ice cream stored in this freezer. -Dipper well with running water available at ice cream station. -Hot held gravy in multiple inserts - all registered at >60C. -Sanitizer solutions in buckets and in spray bottles registered at 200 ppm for quats. Wiping cloths stored in sanitizer solution - good. -Hand washing sinks (see note about hand sink in cook line) equipped with hot and cold running water, soap and single use towels. ***Hand sink in the far end of the cook line - relocate the soap so it is easily accessible. Soap is currently mounted on the wall and can be hard to reach. -High temperature dishwasher registered at >71 C on the plate surface during the final rinse. *Recommend verifying temperature of the dishwasher with a thermometer that registers maximum temperature or thermo-labels. Gauge on dishwasher is not always accurate. -Proper thawing method observed (under cold running water). -Food stored 6 inches of the floor. -No signs of pest activity. Pest control services in place. Take-out/Drive-in Area -Hot holding units >60 C. -Hand washing sinks equipped with hot and cold running water, soap and single use towels. -Coolers at 4 C or below. -Ice cream freezer at - 20. ***Ensure side door remains closed when not in use to prevent entry of pests. Servery -Soups hot held at >60C -Coolers were below 4 C. -Sanitizer bucket registered at 200 ppm quats. -Hand washing sinks equipped with hot and cold running water, soap and single use towels. Bar -Coolers were below 4 C. -Sanitizer bucket registered at 200 ppm quats. -Bar glass washer registered at 25 ppm for iodine. -Hand washing sinks equipped with hot and cold running water, soap and single use towels. ***Focus cleaning efforts underneath and the side of the ice well. Remove any standing water and sanitize area. General sanitation satisfactory. Good job.