INSPECTION REPORT Health Protection JCHY-C5AU4T

PREMISES NAME White Spot Restaurant #123		Tel: (604) 581-2912 Fax:
PREMISES ADDRESS 13580 102nd Ave Surrey, BC V3T 5C5		INSPECTION DATE July 26, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) General Manager		NEXT INSPECTION DATE July 29, 2021
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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): On the condiments prep cooler the following temperature was internally measured: -Sliced red onions measured at 7.4C internal temperature. -Roasted mushrooms measured at 9C internal temperature. Corrective Action(s): Discard the aforementioned items. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Glasswasher measured at 0ppm iodine. Corrective Action(s): Temporarily wash and sanitize glassware in the low-temperature dishwasher in the kitchen area until glasswasher have been service to measure 12.5ppm-25ppm iodine. Corrected by: July 29, 2021 Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Glasswasher measured at 0ppm iodine. Prep cooler at the expo line measured at 11C air ambient temperature. Corrective Action(s): Service the following items: -Glasswasher to measure at 12.5-25ppm iodine. -Prep cooler at the expo line measured at 4C or lower air ambient temperature. Corrected by: July 29, 2021. Violation Score: 9

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

Comments

Routine Inspection conducted today. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. QUATs sanitizer buckets and dispenser measured at 200ppm. Low-temperature dishwasher measured at 200ppm chlorine. QUATs and iodine test strips available. At the time of inspection the prep cooler on the expo line is measured at 11C air ambient temperature. Food in the expo line prep cooler are all under ice. Internal temperature of the sauces in the expo line prep cooler are 4C or lower. All sauces are stored in the walk-in cooler at the end of operations. Kitchen prep cooler, stand-up cooler, and walk-in cooler measured at 4C or lower. Walk-in freezer measured at -18C. Stand-up freezer at the time of inspection is undergoing a defrost cycle. Hot-holding units measured at 60C or higher. Temperature logs are well maintained. Food stored at least 6 inches off the floor. Ice machine in sanitary condition. Ice-cream scoops are in a dipper well. Dipper well in good operations. Pest control company comes in monthly for service. Pest control reports readily available for review. Overall, facility is well organized. Report emailed due to COVID-19 pandemic.