INSPECTION REPORT Health Protection TSTY-AH3UG8

PREMISES NAME White Spot (Morgan Crossing)		Tel: (604) 560-5550 Fax: (604) 560-5552
PREMISES ADDRESS 15877 Croydon Dr Surrey, BC V3S 2J6		INSPECTION DATE December 28, 2016	TIME SPENT 1.4 hours
OPERATOR (Person in Charge) Paul Gilley		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two cloth sanitizer buckets contained almost zero quat sanitizer. Corrective Action(s): Refilled during inspection. Ensure all sanitizer spray bottles and cloth buckets are maintained at 200ppm quat sanitizer strength. Refill as necessary to maintain this concentration. Violation Score: 15

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Disposable containers (used as scoops) were left inside bulk bins. Corrective Action(s): Removed during inspection. Ensure scoops are either purpose-designed food scoops and handles are kept out of the food, or store scoops outside of bulk bins. Do not use disposable containers for this purpose, as they can disintegrate and potentially contaminate food. Violation Score: 3

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

Comments

*General sanitation satisfactory. Note: small number of fruit flies observed in bar area. Traps are currently in place. Ensure fruit, wine and other potential fly attractants are kept properly covered when not in use, and any spills are cleaned up immediately in this area. *Cooler and freezer temperatures satisfactory (including walk-in units). *Knives, slicers and other utensils stored in clean condition. *High-temperature dishwasher reached a sanitizing rinse temperature of > 71 C at the plate level during final rinse. *Bar glass washer provided 12.5ppm iodine sanitizer in final rinse water. *Dipper well was switched on at time of inspection. *Cooling practices satisfactory. Ice wand available. *Quat sanitizer available at 200ppm from dispenser unit. Note: ensure taps at this unit are adjusted to provide water at approximately room temperature for sanitizer. Very hot or cold water will affect readings on test strips. *Note: frozen drinks machines at bar are disassembled and cleaned on a monthly basis - due today. Ensure nozzles are thoroughly cleaned and sanitized (very slight mildew accumulation observed). *Organization of raw and ready-to-eat foods satisfactory in coolers and freezers. *Ice machine maintained in clean condition (bottom section checked during inspection - top section to be checked at next inspection). Ensure scoop is stored in a clean container. *Hand sinks equipped with warm water, liquid soap and paper towels. *Staff hand washing practices satisfactory at time of inspection.