INSPECTION REPORT Health Protection AHEN-CC3UMS

PREMISES NAME White Spot #629		Tel: (604) 585-2223 Fax: (604) 585-6661
PREMISES ADDRESS 10181 152nd St Surrey, BC V3R 4G6		INSPECTION DATE February 28, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) John McGibbon		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 303 noted on Sanitation Complaint inspection # ABRR-C7QR6V of Oct-12-2021 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Facility has no hot water available for handwashing, cleaning, dishwashing and sanitation of the premises. The hot water tank is not working, operator is aware of the issue Correction: Facility is to be closed immediately. Call for immediate service and order the replacements as needed. Once the hot water tank is serviced, call for follow up Code 401 noted on Sanitation Complaint inspection # ABRR-C7QR6V of Oct-12-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: No hot water is available in the facility, hot water tank isnot working Correction: Hands can't be washed effectively without hot water. Temperature measured at the faucet is 14C. Service the hot water tank and ensure that adequate hot and cold running water is available in the facility. Call for follow up inspection Ensure that for effective handwashing, hands must be washed with hot and cold running water, liquid soap and dried with paper towel. Code 302 noted on Follow-Up inspection # LKIM-BMSQCD of Mar-17-2020 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer dispensing unit dispensing sanitizer solution at 100-150 ppm QUAT. . Correction: Technician called to service during inspection. Ensure 200ppm QUAT is achieved and maintained. Manual dispensing until such time as QUAT is repaired .

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Prep. sink was operational. Walk-in-cooler and other refrigeration units were at or below 4 degrees C. One small refrigeration unit was not in use and it was empty of food. Walk-in-freezer and other freezers were at or below -18 degrees C. Hot-held food was at or above 60 degrees C. 100 ppm chlorine sanitizer was available at the plate level after the low temperature dishwasher final rinse cycle (minimal required: 50 ppm chlorine sanitizer). Overhead sprayer near the dishwashing area was in good working order. 12.5-25 ppm iodine sanitizer was available from the low temperature glasswasher. Iodine test strips were available near the glasswasher. 200 ppm QUATS sanitizer was available inside the sanitizer pails. Inside of ice machine and ice bin appeared to be in a clean condition. Food was covered in storage areas. No signs of recent pest activity were observed at the time of inspection. Manager with valid FOODSAFE Level 1 training was present on shift. All three Managers had their FOODSAFE Level 1 certificates posted in the office. If you have any questions, please feel free to contact the district Environmental Health Officer.