INSPECTION REPORT Health Protection 253108

PREMISES NAME White Spot #649		Tel: (604) 522-4800 Fax:
PREMISES ADDRESS 134 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE July 14, 2021	TIME SPENT 3 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 16, 2021
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food stored / displayed above 4 deg C observation: Mac and cheese at 7.5, meat sauce at 4.8 deg C were stored in the entree cooler. - Ham at 8.5 deg C was stored in upfront prep cooler Operator claimed that most food from the cooler were prepared and placed in the cooler in the morning around 10 am Corrective action : Mac and cheese, squid, and ham were discarded on site, meat sauce was moved to another cooler because it's close to 4 deg C and prepared on the day Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not properly washed and sanitized Observation: 1) chlorine residue on plate level for low temp dishwasher was at 10ppm. operator changed the chlorine Sanitizer bucket and primed the dishwasher on-site, chlorine was at 50ppm afterward. 2) two Sanitizer buckets near the food processing area and 2-door under counter coolers were at 50ppm QUATs operator maintained a daily log for sanitation concentration by taping test strips used on the log book, which is hard to tell and not an effective way of maintaining a sanitizer concentration log. Corrective action : 1) Ensure Sanitizer concentration logs are being maintained in a proper way by writing down all concentration level. Sanitizer in bucket must be changed when the QUATs concentration fall below 200ppm. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observation : 1) Entree cooler at 10 deg C and prep cooler above 2-door undercounter cooler at 6 deg C (in back of house) 2) Handwashing station near the dishwasher area was difficult to turn on Corrective action : 1) lower the coolers to 4 deg C and/ or = to ensure food stored in side are being properly cooled. Ensure the prep cooler can be properly closed when not in use. 2) Repair the handwashing station and make it easy to be turned on to allow proper handwashing for employee. Date to be Corrected By: 2021/07/16 Corrective Action(s): Violation Score:

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

Comments

This Inspection done by an EHO student General Comments: Temperature : - 1-door under counter freezer : -8 - -11 deg C - 1-door under counter cooler : 0.9 deg C - 2-door under counter cooler : 4 deg C - 2-door freezer : -11 deg C (all food inside were frozen) - Hot holding gravy : 75 deg C, cheese sauce : 65 deg C, beef sauce : 71 deg C - Salmon (Raw) in under counter prep cooler : 2 deg C, meat patty : 2.8 deg C - Sliced cheese : 1 deg C - operator has food safe certification - Iodine residue on plate for glass washer : 12.5ppm - Fume hood is clean and no grease residue, next service date is 2021/10/15 - Walk-in cooler and/or = 4 deg C, walk-in freezer : -18 deg C - Temp log maintained.