INSPECTION REPORT Health Protection ECAO-BG7NAQ

PREMISES NAME White Spot #606		Tel: (604) 434-7542 Fax:
PREMISES ADDRESS 5550 Kingsway Burnaby, BC V5H 2G2		INSPECTION DATE September 20, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): One worker in the back kitchen observed a few times wiping hands on apron Corrective Action(s): Workers must be handwashing. The apron serves to protect the underlying clothes only Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Some of the tilework in the dishpit area -the grouting has deteriorated and water/debris is accumulating between A section of the bar floor area in front of sink is in a state of disrepair Corrective Action(s): Clean and regrout the tiles Repair floor area of bar Violation Score: 3

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

Comments

NOTE: a number of upgrades have occurred at the facility -stainless steel flashing behind cooking lines, corner pillars, and dishpit walls. Temperature Controls: -Main Walk-in cooler 3 deg C -Vegetable Walk-in cooler 2 deg C -1-door Coldstream 3 deg C -Line coolers all at or below 4 deg C -small preparation cooler 4 deg C -front 1-door undercounter 3 deg C -front 2-door undercounter 4 deg C -Bar undercounter 2 deg C -no hot held foods at time of inspection -ensure the hot holding temperature is maintained >60 deg C Chemical Controls: -Main washer chlorine sanitizer residual >50ppm -Glasswasher iodine sanitizer residual >12.5ppm -QUAT sanitizer dispenser and buckets >200ppm Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and washers General Sanitation good including hard-to-reach areas -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath Professional pest control comes on a regular basis: Ecolab Pest Control -last work report checked -no pest activity noted Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access