INSPECTION REPORT Health Protection VCHN-B4CPPY

PREMISES NAME White Spot #145		Tel: (604) 597-6657 Fax: (604) 597-6127
PREMISES ADDRESS 7207 120th St Delta, BC V4C 6P5		INSPECTION DATE September 6, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kevin Sorensonl		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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection sanitizer bucket with wiping cloths stored not provided with 200ppm quats. Corrective Action(s): Ensure an approved food contact surface sanitizer is available for use at all times. Store all wiping cloths in this solution when not in use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Backdoor to premise propped open with empty cardboard box. Corrective Action(s): Do not leave the backdoor to the premise open. This may allow the entrance of pests. Violation Score: 3

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

Comments

Routine inspection: Hand sinks (main food preparation, small preparation area in back, bar, servery and drive thru service area) provided with liquid soap and single use paper towels. 200ppm quats dispensed at chemical dispensing station. Dishwasher registers 78 degrees C at the plate surface during the final rinse cycle. Glass washer at bar registers 12.5-25ppm iodine during rinse cycle. Walk in cooler at 3-4 degrees C. Walk in freezer at -14 degrees C. Preparation cooler (left and right) inserts and lower sections at or below 4 degrees C. Ice baths utilized for some items. Reminder to frequently change the ice to ensure 4 degrees C or less. Hot holding at or above 60 degrees C. Under the grill cooler sections at or below 4 degrees C. Preparation cooler at end of line inserts and lower section at or below 4 degrees C. 2 door upright cooler at 4 degrees C. 2 door freezer at -19 degrees C. Dessert cooler at 4 degrees C. FOODSAFE requirements met at time of inspection. Temperature monitoring records maintained and available for review.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: VCHN-B4CPPY
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.0833 hour Specific comments: Oil trans fat free.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment