INSPECTION REPORT Health Protection 260084

PREMISES NAME White Spot #651		Tel: (778) 574-7888 Fax: (778) 574-5005
PREMISES ADDRESS 116 - 15157 No 10 Hwy Surrey, BC V3S 9A5		INSPECTION DATE May 25, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Bill Senghera		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed the waffle maker being cleaned with soap and water. Staff stated that equipment is cleaned in place with soap and water and no sanitizer. Health Rationale: Equipment and food contact surfaces not adequately sanitized increases the risk of pathogen growth/survival and/or toxin production, leading to potential foodborne illness. Corrective Actions: Informed staff that equipment is meant to be sanitized after cleaning. Staff began to clean and sanitize at the time of inspection. Ensure all equipment, utensils and food contact surfaces are properly cleaned and sanitized. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed frozen cheese sauce thawing on the prep table at ambient temperature. Surface temperature verified at -4C and staff stated it was thawing for 30 minutes. Health Rationale: Frozen food improperly thawing at room temperature increases the risk of some surfaces areas measuring above 4C, leading to potential pathogen growth and/or toxin production. This may lead to potential foodborne illness. Corrective Action: Staff placed the product under cold running water at the time of inspection. Ensure food is thawed in the cooler or under cold running water. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed some food and debris buildup at the very back prep/cook line next to the walk in cooler and freezer units. Health Rationale: A premises not maintained in a sanitary manner increases the risk of pest attraction and potential food contamination, which may lead to potential foodborne illness. Corrective Actions: Ensure the affected area is cleaned to maintain the premises in a sanitary manner. Corrective Action(s):

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

Comments

Comments Kitchen Temperature: Standing freezer measured at -20C. 2 undercounter coolers measured at 2C. Milk and creamer dispenser measured at 3C. Sliding ice cream freezer measured at -23C. Hot holding measured at an internal temperature of 71C. Prep line (4 stations) Sour cream, cheese, tomatoes, and pickles measured at an internal temperature of 2 - 3 C. Prep line undercounter coolers (4) measured at 2C. Cook line undercounter coolers (3) measured at 3C. High temp. dishwasher measured at 76.8C on plate surface during final rinse cycle. Walk in cooler - sauce probed at 1C; walk in freezer measured at -22C Sanitation: 3 compartment sink has sanitizer dispenser at 200ppm QUATs. 4 handsinks and staff washrooms supplied with hot/cold running water, liquid soap and paper towels. 4 sanitizer pails measured at 200ppm QUATs. Meat slicer is clean - staff stated it is disassembled and cleaned after each use. Utensils at cook line are clean and submerged in ice water. Dishes and utensils on storage racks are clean and free of food debris. Ventilation hoods and main cook line areas are sanitary. Staff displayed good handwashing practices. Soda dispenser at server station was clean and free of buildup. Ice machine is sanitary, scoop is stored separately in a sanitary manner. All foods are packaged and minimum six inches off the floor. No signs of pest activity at the time of inspection. Bar Temperature: Undercounter coolers (3) measured at 3C. Slushee machine measured at 1C. Sanitation: Handwash supplied with hot/cold running water, liquid soap and paper towels. Glasswasher measured at 25ppm iodine on glass surface during food rinse cycle. Iodine test strips are available. Ice sink and bar nozzle are clean and sanitary. Sanitizer pail measured at 200ppm QUATs. General: Pest control monitors facility once a week - most recent report dated May 25, 2023 - listed activity on the exterior of the building. Health permit is posted in a conspicuous location. Staff on duty has valid FoodSafe Level 1 certification - Exp. April 2/2026.