INSPECTION REPORT Health Protection LKIM-BDHMW7

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 26, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) John McGibbon		NEXT INSPECTION DATE 4 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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked onions on counter in container at temperatures of 55 degrees Celsius. CORRECTED DURING INSPECTION - Insert was placed on grill. . Corrective Action(s): Ensure cooked onions remain on grill unit and at temperatures of greater than or equal to 60 degrees Celsius. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Dipper well was full of water but not turned on during inspection. CORRECTED DURING INSPECTION - Dipper well was turned on. There are dipper wells on the market that are heated and do not require the constant flow of water. If the issue with the dipper well is the constant flow of water then look into alternatives. - Baking sheet stored on floor. DO not store equipment on floor that is intended for use in food production. Find more suitable location to store baking sheets. - Tomato slicer requires cleaning. Do not put slicers away as "clean" if residual food is remaining after washing equipment. . Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: - Staff lunches are stored amongst menu items in two door stand up cooler. - Raw meat patties are stacked very high and directly next to vegetarian meat burger. . Corrective Action(s): - Designate one area for staff lunches, either a shelf or container, and ensure ONLY staff lunches are stored in this location. Do not mix staff lunches with food intended for public consumption. - Raw meat patties are stored in close proximity to ready to eat food items (including toppings for burgers). Find more suitable location for patties or rearrange cooler unit. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Large fruit fly infestation observed today. Fruit flies seem to be originating in dishwashing area and in tiles where grout lines are missing. . Corrective Action(s): Discuss with Pest Technician Have Pest Technician treat for fruit flies (drains, etc.) Ensure standing water and organic splatter/debris are not remaining at the end of the day. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door left open during inspection. No screen on back door due to "Car Hop" service. . . Corrective Action(s): Ensure back door remains closed during operation of kitchen to prevent pest entry into facility. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required at facility. Most equipment is old and has build up of grease. Continue to clean these hard to reach areas. .Cleaning required on floor of storage room under shelving unit for carbonated beverage CO2 containers. This area has large accumulation of liquid on the floor. This may be contributing to pest infestation. . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Dessert door does not fully close. Cooler has small gap. Door appears to be slightly crooked. This could affect operation of cooler unit in hot Summer months. Repair door such that it closes fully along seal. - Rubber cooler seal for "Entree insert Cooler" door is broken and requires replacement. - Many pieces of equipment are broken and do not function properly. Doors/drawers do not open/close easily. Repair or replace this equipment. Old, broken equipment is difficult to clean. It would significantly improve the cleanliness of the facility if old equipment was replaced. . Corrective Action(s): Repair items. . Violation Score: 3

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

Comments

COMMENTS - 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 - Hot Holding achieving temperatures of greater than or equal to 60 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 - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - First In First out and date stamping methods observed in use - Hair restraints in use - Light covers in place - Cooler handles 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 - Blenders in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.