INSPECTION REPORT Health Protection RWOG-B4HUEH

PREMISES NAME White Spot #163		Tel: (604) 431-5100 Fax: (604) 431-7477
PREMISES ADDRESS 7519 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE September 11, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Frank Mandarino		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Interior of the ice machine has biofilm and mould growth. Corrective Action(s): Clean and sanitize the ice machine as per your sanitation plans. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Lid to line cooler nearest the manager's office has been temporarily repaired with duct tape. Corrective Action(s): All surfaces must be smooth, impervious to water and easy to clean. Repair or replace lid. Date to be corrected by: December 2018 Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Flooring by entrance to bar area has not been repaired, as per last inspection. Corrective Action(s): Repair flooring so it is smooth and easily washable. Date to be repaired by: December 2018 Violation Score: 3

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

Comments

Kitchen Area - handwashing stations stocked with soap, paper towels and hot and cold running water - juice dispensing nozzles free of food debris - dipper well running - deli slicer sanitary - scoops for ice and dry ingredients stored separately in a sanitary manner - foods labelled with best before, or use by dates - quat sanitizer measured 200ppm in the bucket and at the dispenser, wiping cloths kept in sanitizing solution - dishwasher reached 76C at the final rinse cycle - temperature logs available for review; tested with probe thermometer - ice cream freezer measured -13C - milk/cream dispenser for coffee - 1C - walk-in cooler measured 4C - walk-in freezer measured -20C - cooler drawers measured 2C - line cooler (top) measured 6-9C - manager stated that changeover is occurring (all foods discarded for fresh foods for dinner rush) - line cooler (bottom) measured 2-4C - hot holding units measured 72C and 74C (soups) - gravy hot held at 60C Bar Area: - coolers measured 4C - bar glasswasher dispensed 12.5ppm iodine - test kits available and used daily - handwashing station stocked with soap, paper towels and hot and cold running water General: - pest control reports available for review - FOODSAFE requirements have been met (Reminder that all certificates obtained before July 29, 2013 have expired. Refresher courses are available through Fraser Health or http://www.foodsafe.ca/)