INSPECTION REPORT Health Protection ALUI-CTULNM

PREMISES NAME White Spot #660		Tel: (604) 468-4145 Fax:
PREMISES ADDRESS 101 - 2310 Ottawa St Port Coquitlam, BC V3B 7Z1		INSPECTION DATE May 29, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jas Dhillon		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Small sanitizer bucket in the kitchen area was measured at 100 ppm QUATS. In order to properly and adequately disinfect food contact surfaces, QUATS concentration must be 200 ppm Corrective Action(s): Sanitizer bucket was changed during the inspection and tested at 200 ppm. Ensure that staff are monitoring QUATS sanitizer and changing solution when there is a large amount of organic material inside the solution Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following were observed during the inspection: 1) Food and grease build up observedon the side, behind and under the equipment in the kitchen, specifically the wall with the cooking equipment. 2) Spilt alcohol/juice underneath the bar sink. This ay act as an attractant for pests which may lead to contamination of food or food contact surfaces Corrective Action(s): The kitchen bar requires cleaning thoroughly: -under and around equipment -On the sides of equipment -Along the wall behind the kitchen equipment -Under the bar sink inside the bar Correct by: this week Violation Score: 3

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

Comments

General comments: 2 staff with FOODSAFE level 1 training -Mechanical high temp dishwasher reached 78.2 deg C final rinse at the plate -All handsinks (bar, front of kitchen, back of kitchen) stocked with soap, paper towel, hot/cold running water -QUATS sanitizer available at 200 ppm in buckets in the kitchen (except for one mentioned above) -No signs of pests at time of inspection -Temperature logs maintained, food safety plans present -Under counter cooler in kitchen at 3 deg C -Uncer counter prep coolers at 2 deg C -Over counter prep coolers at 4 deg C -Walk in fridge at 1 deg C, walk in Freezer at -19 deg C -Permit posted in conspicuous place, FIFO is followed, food products dated/labelled -Bar glass washer achieved 12.5 iodine -Food stored 6" off floor. hot holding units at 65 Deg C