INSPECTION REPORT Health Protection CTIN-BBKMGF

PREMISES NAME White Spot #164		Tel: (604) 299-2214 Fax: (604) 299-2217
PREMISES ADDRESS 6500 Hastings St Burnaby, BC V5B 1S2		INSPECTION DATE April 25, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bill Warwick		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): An insert of sauteed mushrooms were stored in the walk-in cooler at 38-40C. Corrective Action(s): Cool down the food at room temperature until the food reaches 20C in 2 hours, before transferring to the walk-in cooler. Please train all staffs about proper cooling procedures. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One insert of gravy was measured at 50C and aus jus was measured at 45C in the hot holding unit. Corrective Action(s): Staff informed that he reheats both in the microwave before transferring to the hot holding unit. Directed staff to reheat to >74C before hot holding at 60C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Foods stored in the walk-in freezer were measured at -1 to -4C. Corrective Action(s): Please look into the walk-in freezer unit to ensure it can keep potentially hazardous food at <-18C/0F. Violation Score: 1

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

Comments

General: Handsinks X6: soap, paper towel, hot & cold running water available Washrooms have operational dryers as well as paper towels Walk-in cooler: 3C Prep coolers and undercounter coolers: <4C Standup freezer and ice cream freezer: -10 C to -12C Hollandaise sauce: 61C No soups served at time of inspection Milk/creamer machine: 2C Ice machine and ice bin kept in sanitary condition, scoop stored outside Meat slicer appears to be maintained in sanitary condition Dipper well operational Dishwasher (high temp): 76.7C at plate, see thermolabel (181F at gauge) New sign posted for manual warewashing at three compartment sinks Quats sanitizer @200ppm, test strips available and dispenser operational *remind staffs to check sanitizer strength in spray bottles more frequently Dry storage is adequate, adequate lighting *reminder to keep scoops stored standing up so handles are not in bulk food, or keep scoops stored outside of bulk food Take out fridge: 4C Take out hot holding unit: 61C Glasswasher: 12.5ppm iodine detected No apparent signs of pest noted at time of inspection Permit posted and Foodsafe staff present