INSPECTION REPORT Health Protection LKIM-CPJRDP

PREMISES NAME R+D Kitchen by White Spot		Tel: (604) 416-4604 Fax:
PREMISES ADDRESS F18 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE March 2, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lucas Scott, GM		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Blender observed to be stored inside freezer unit with previous night's blended beverage frozen solid inside. Sanitizer solution in main kitchen at 0ppm CORRECTED DURING INSPECTION - Blender unit taken to dishwasher area for cleaning and sanitizer solution run for 30 seconds and changed. . Corrective Action(s): Ensure night staff remember to remove blender unit from freezer and clean in dishwasher as part of nightly duties. Ensure sanitizer solution is run first thing for awhile prior to dispensing into sanitizer buckets. Often undiluted sanitizer solution in line will drop back into container overnight and requires awhile to flow back into dispensing unit. Ensure staff are testing sanitizer solution with testing strips prior to use. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff beverage observed to be on counter of food preparation area Staff cell phone observed to be placed onto parchment paper of cooking unit. CORRECTED DURING INSPECTION - Items relocated to more suitable location. Speaker observed to be stored directly on food preparation counter surface. . Corrective Action(s): Ensure staff personal items are stored on your person or in staff designated areas. No personal items should be stored on food preparation areas. Speaker should be stored on plate/container rather than directly onto food preparation surface. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Both exit doors leading to mall food court area have gaps. . Corrective Action(s): Discuss installation of door sweeps with Pest Technician. Mall has rodent infestation. Prevention of entry into restaurant is crucial for prevention of infestation into new restaurant. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required: - Bottom base of drawer cooler units (specifically under grill line 6 drawer cooler unit) - Shelves, floor and under black mats on shelves in bar area as sticky spills have accumulated - Inside beverage dispensing unit holster/drain of bar . Corrective Action(s): . 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 - 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 72 (75) Degrees Celsius at the dish - Glasswasher achieving final sanitizing rinse of greater than or equal to 12.5ppm Iodine at the glass - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT and and 272-700 DDBSA / 704-1875 ppm Lactic Acid - Test strips available for use - Ice machine and scoops in good sanitary condition - Dipper well at 60 degrees Celsius and on timer - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper cooling methods observed for previously cooked food items – use of ice wand in freezer unit - EXCELLENT WORK! - Proper thawing techniques - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - hair nets observed - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - Meat slicer 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 - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Removal of Hot holding unit from service area. No objections by FHA. NOTE: Singe door stand up cooler has been located to back prep area - no objections by FHA (hand sink in area and area is currently used for food preparation) Ensure any additions or changes to layout are approved by FHA. NOTE: Bar area is using customer napkins for hand drying in paper towel dispensing unit. Ensure proper paper towels are on order.