INSPECTION REPORT Health Protection YTAN-BHNQ3G

PREMISES NAME White Spot Triple O's #206		Tel: (604) 539-9222 Fax: (604) 539-9221
PREMISES ADDRESS 10 - 20090 Langley Bypass Langley, BC V3A 9J7		INSPECTION DATE November 6, 2019	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Victor Lu		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One sanitizer bucket had 0 ppm Quats detected, and solution was visibly dirty. According to operator, buckets are changed every 2 hours however no method of tracking was being used. Corrective Action(s): Solution in bucket was changed at time of inspection; 200 ppm Quats detected. Ensure to consistently change all sanitizer buckets every 2 hours by using time tracking stickers or timers. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff washroom was missing liquid soap and soap dispenser had fallen off the wall. Corrective Action(s): Dispenser was screwed back onto wall at time of inspection and refilled. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- All hand washing sinks in the kitchen were properly supplied - Quat sanitizer solution available at 200 ppm in all other sanitizer buckets - Three compartment sink maintained in sanitary conditions - Vegetable slicer maintained in sanitary conditions. Dipper well for ice cream scoops in use - good. - All coolers were measured at 4C or colder. All freezers were measured at -18C or colder. Temperature records well maintained and up to date. - Gravy was being heated at time of inspection. Ensure gravy reaches boiling temperature before being hot-held at a minimum of 60C. - Other hot held items were measured at above 60C. Cheese curds were being set up to be held in ice - good. - Food storage practices satisfactory. General sanitation satisfactory. - Pest control in place, no signs of pest activity noted at time of inspection.