INSPECTION REPORT Health Protection MLUO-BGQPMS

PREMISES NAME White Spot #659		Tel: (604) 864-5744 Fax:
PREMISES ADDRESS 36035 North Parallel Rd Abbotsford, BC V3G 2C6		INSPECTION DATE October 7, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Tammie Henal		NEXT INSPECTION DATE 5 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Some food items in the walk-in cooler and prep line cooler (salad prep) were left uncovered. Corrective Action(s): Ensure all food items in the coolers are covered. Violation Score: 3

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

Comments

Code 311 from previous inspection has been corrected. Flooring done in the dishwashing area and part of the cooking area (aisle). Also, stainless steel back splash installed in the dish pit area. Thank you for your effort and cooperation. Inspection: Hand wash stations provided with liquid soap and paper towels. Sanitizer (quats) measured 200 ppm. Prep line coolers were at or below 4 deg C. Line freezers were at -10 to -15 deg C (ice cream and chicken strips, fries). Walk-in cooler: below 4 deg C. Walk-in freezer and other freezer: below -18 deg C. Hot holding for soups was above 60 deg C. Temperature log was well maintained. Low temp dishwasher had 100 ppm chlorine residual (plate surface). Staff: *kitchen staff - valid Food Safe 1 certification (all required to have FS) *clean uniforms and hairnets/ hair restraint *observed hand washing Staff washrooms provide with sanitary supplies and in sanitary condition. General sanitation in the kitchen was satisfactory. no signs of pests noted; pest control monitoring in place Note: debris build up starting on the ceiling vents and ceiling tiles; build up on the vent grate above the dishwashing area ensure to include ice machine in the cleaning schedule **Pay attention to the coves and sides of the flooring as these are the areas that build up grime/filth. Servery/bar area: Keep ice below the bin. sanitizer (quats) at 200 ppm low temp dishwasher - 100 ppm chlorine residual hot holding cabinet for take out - 60 deg C washrooms - clean and provided with sanitary facilities storage beside party room - clean and organized.