INSPECTION REPORT Health Protection LKIM-APEQPH

PREMISES NAME White Spot #629		Tel: (604) 585-2223 Fax: (604) 585-6661
PREMISES ADDRESS 10181 152nd St Surrey, BC V3R 4G6		INSPECTION DATE July 19, 2017	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) John McGibbon		NEXT INSPECTION DATE 3 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 = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Multiple Violations in back preparation area: 1) Meat slicer stored as clean however food debris has not been cleaned under blade guard 2) Veggie chopper stored as clean from previous night however food debris was on bottom and was not cleaned from previous night. 3) Cutting boards stored clean on backside of ladder to roof. 4) Knives stored on knife rack stored dirty. Ensure knives are placed on magnet rack in clean and sanitary condition 5) Containers storing lids and equipment on shelves in dish washing area have food debris in bottom of tubs CORRECTED DURING INSPECTION - all items cleaned and sanitized during inspection . Corrective Action(s): Ensure items are cleaned prior to leaving for the night. Store items in clean and sanitary condition. Do not use ladders for equipment storage. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Fruit flies observed throughout. Especially in dishwashing area and in back preparation area. NOTE: when Vegetable chopper was moved a large plume of fruit flies was disturbed. The flies had found the food debris on the chopper that was remaining from the previous day. Food debris and organic materials will contribute to infestation. Ensure all food debris and organic materials are cleaned nightly. . Corrective Action(s): Consult with Pest Control. Have drains and other areas treated. Set traps. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Multiple Violations: 1) Cooler doors do not seem to shut properly along grill area. Door remains open allowing hot air to enter into cooler - Repair 2) Hand sink has been repaired. However a small leak has sprung from the top of the sink - Repair 3) Shatter guards missing from multiple light sources (dishwashing area, Main grill area) - Replace 4) Cooler seals ripped in grill area throughout - replace . Corrective Action(s): . 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 50ppm at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Proper thawing techniques observed - Ice machine and scoop in good sanitary condition - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items - Glasswasher achieving final sanitizing rinse of greater than or equal to 12.5ppm iodine at the dish NOTE: Previous plumbing problem has been repaired. Sink has been tied in to existing plumbing. Water is now able to drain properly from sink. All handsinks operational during time of inspection. NOTE: Sanitizer solution is to be tested at "lukewarm" temperature NOT HOT. Testing strips have been designed to test solution at a specific temperature. Check documentation and discuss with Sanitizer technician to determine exact temperature (usually around room temperature). No poster or documents around dispenser to provide this information during inspection. NOTE: Cleaning has SIGNIFICANTLY improved from previous two inspections. Continue to maintain this standard of sanitation