INSPECTION REPORT Health Protection LKIM-BQPN5C

PREMISES NAME White Spot #629		Tel: (604) 585-2223 Fax: (604) 585-6661
PREMISES ADDRESS 10181 152nd St Surrey, BC V3R 4G6		INSPECTION DATE June 12, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) John McGibbon		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two violations: 1) Blenders previously used stored in cooler unit. Cooler unit at temperatures exceeding 4 degrees Celsius due to malfunctioning cooler unit. CORRECTED DURING INSPECTION - Blenders put into dishwasher to clean and sanitize and were relocated to adjacent functioning cooler unit. 2) Dishwasher unit obtaining 0ppm Chlorine. - CORRECTED DURING INSPECTION - the line for the chlorine sanitizing rinse was above the chlorine solution. The Chlorine solution was changed and the dishes re-washed at the facility. The chlorine solution was tested earlier in the morning and 50ppm Chlorine was obtained. . Corrective Action(s): 1) Ensure broken cooler unit is labelled so as to prevent staff from using cooler unit 2) Ensure technician services dishwasher and replaces line with longer line. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Stand up cooler unit broken. Temperatures of greater than 4 degrees Celsius observed. . Corrective Action(s): Repair cooler unit such that temperatures of 4 degrees Celsius or less are maintained. . Violation Score: 3

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - 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 - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection