INSPECTION REPORT Health Protection LKIM-BJJNME

PREMISES NAME White Spot #629		Tel: (604) 585-2223 Fax: (604) 585-6661
PREMISES ADDRESS 10181 152nd St Surrey, BC V3R 4G6		INSPECTION DATE December 4, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) John McGibbon		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot held gravy at temperatures of 45-47 degrees Celsius. Staff described cooking process and stove top is used prior to placing into hot holding unit. Hot holding unit was set on MEDIUM. - CORRECTED DURING INSPECTION - Hot holding unit adjusted to HIGH. . Corrective Action(s): Ensure staff are aware of heat settings. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knives stored in warm water in bucket on counter. Staff explained these items stored in this area all day - CORRECTED DURING INSPECTION - Discussed with Manager and these items will be stored in ICE as other utensils (tongs, etc) are currently stored. Items washed and sanitized. . Corrective Action(s): Ensure this is discussed with all staff. Once utensils are at temperatures greater than 4 degrees Celsius or less than 60 degrees Celsius the utensils are to be washed and sanitized every two hours or more frequently as needed. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required. Equipment is old and difficult to maintain in good sanitary condition if staff are not diligently cleaning these items. Broken glass observed in bottom of bar glass cooler. Glasses elevated on metal shelf (this should prevent broken glass from contaminating glassware - good practice, excellent work). . Corrective Action(s): Ensure staff clean all crevices and hard to reach areas. Have staff pay attention to corners of floors. Remove all glassware from glass cooler and clean and sanitize bottom of cooler unit. Have all glassware run through dishwasher to ensure no glass shards on glasses. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Broken cooler seal observed at under grill raw hamburger patty cooler. Some lids and containers in walk in cooler are broken or chipped. . Corrective Action(s): Replace cooler seals. Replace broken containers and lids . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests in traps or elsewhere - 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 - 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 - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Excellent! - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques observed in walk in cooler - Proper cooling techniques observed - First In First out and date stamping methods observed in use - All lids on food items 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 and shatterproof lights in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Milkshake blenders in good sanitary condition and stored in cooler unit - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment; lunches all in one designated area - FoodSafe Certified staff present during inspection