INSPECTION REPORT Health Protection LKIM-CKAQUG

PREMISES NAME R+D Kitchen by White Spot		Tel: (604) 416-4604 Fax:
PREMISES ADDRESS F18 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE October 17, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Lucas Scott, GM		NEXT INSPECTION DATE 4 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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towel dispensing unit along grill line without paper towels. CORRECTED DURING INSPECTION - item refilled . Corrective Action(s): Ensure at start of day all handsinks are fully stocked. Any broken/missing items replaced or brought to attention of Management . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required in hard to reach areas: - Floor in walk in cooler units - Floor under equipment/behind grill line - Food debris on stainless platform under grill line - Clean in freezer unit (ice cream pail lids) . Corrective Action(s): Discuss with janitorial staff. More thorough cleaning in hard to reach areas required. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - Inside cooler units, cooler unit seals, handles, food preparation surfaces, shelves, walls etc. in excellent sanitary condition - No evidence of pests - 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 (dipper well and warmer unit) - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (80) Degrees Celsius at the dish - Glasswasher achieving final sanitizing rinse of greater than or equal to 12.5ppm Iodine at the glass - checked daily with test strips - available for inspection - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT and and 272-700 DDBSA / 704-1875 ppm Lactic Acid - Test strips available for use - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - proper storage in all coolers - Proper re-heating methods observed for previously cooked food items - Proper cooling methods observed for previously cooked food items – use of ice baths observed - Proper thawing techniques observed - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - EXCELLENT!! - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Milkshake blenders in good sanitary condition - stored in freezer unit - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection - Sous Vide method of food preparation now in effect at facility. Food Safety plan has been reviewed by VCH and FHA has copy on file. Discussion with Regional Kitchen Manager and Chef in regards to process. EHO observed process in real time. Ice baths used for cooling in cooler unit. NOTE: Discussion of future sites for potential pest entry into facility. Several potential entry points observed. Area behind booths backing onto mall has open wooden slats. Both bar and kitchen are open to restaurant without solid doors to close in several areas. If pests were to gain access into restaurant it will be very difficult to prevent entry into food preparation areas. Item has been discussed with Pest Control Company and potential solution has been suggested.