INSPECTION REPORT Health Protection LKIM-B5TM75

PREMISES NAME White Spot #629		Tel: (604) 585-2223 Fax: (604) 585-6661
PREMISES ADDRESS 10181 152nd St Surrey, BC V3R 4G6		INSPECTION DATE October 23, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) John McGibbon		NEXT INSPECTION DATE October 25, 2018
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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Marinara sauce in walk in cooler found to be at temperatures of greater than 60 degrees Celsius. Food item was cooling. CORRECTED DURING INSPECTION: Staff transferred item into an ice bath. . Corrective Action(s): This item was discussed with Management. Obtain Ice wand or ensure that staff are either placing hot food in ice bath or in smaller, shallow containers. Cooling hot food in large containers is not an effective means of cooling as the large quantity does not cool quickly. Foods must be cooled from 60 to 20 degrees Celsius in 2 hours and from 20 to 4 degrees Celsius in 4 hours. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dipper well not turned on during inspection. CORRECTED DURING INSPECTION Dipper well turned on. . Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food preparation occurring in non-food preparation area of kitchen. Area is not located near to a hand washing sink. Food preparation occurring on a freezer unit. CORRECTED DURING INSPECTION - Food preparation relocated to food preparation area. . Lack of sanitizer solution in dishwashing area for gloves. CORRECTED DURING INSPECTION - staff obtained sanitizer solution in dishpit area. . Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following areas: - Dry storage area floors and shelves - In cupboards and on lower shelves of kitchen area (grease and food debris has built up) - Under bar sink - Scrub car hop trays as these have debris built up . Corrective Action(s): Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Four coolers leaking. . Corrective Action(s): Repair/ replace cooler units. . 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 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 - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - 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 and seals in good sanitary condition - 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 Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expired on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.