INSPECTION REPORT Health Protection MLOO-B2QTMP

PREMISES NAME White Spot #611		Tel: (604) 858-0602 Fax: (604) 858-4881
PREMISES ADDRESS 45373 Luckakuck Way Chilliwack, BC V2R 3C7		INSPECTION DATE July 16, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 23, 2018
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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various potentially hazardous food items (dairy, cut vegetables) were stored in coolers (stand-up) that are unable to maintain temperatures of 4C or below. Corrective Action(s): Move these food items to a working cooler capable of maintaining temperatures of 4C or below. Date to be corrected by: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Bulk food scoops and cups were stored inside the bulk food bins. Corrective Action(s): Store the scoops and cups outside of the bins to avoid potential contamination to the bulk food. Date to be completed by: July 23, 2018 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Both stand-up coolers (single and double door) are unable to maintain temperatures of 4C or below. Corrective Action(s): Repair these coolers so they are able to maintain temperatures of 4C or below. Do not store any perishable foods in these coolers until repairs have been made. Date to be completed by: July 23, 2018 Violation Score: 3

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (except stand-ups) at < or = 4C - Freezers at < or = -18C - Hot holding units at > or = 60C - Low temperature dishwasher in use. Chlorine concentration reached 50 ppm at the plate level during the final rinse. - Quat sanitizer available (200 ppm) in buckets with wiping cloths and spray bottles - Dry storage is satisfactory - Bar area is well-maintained - Ice machine is well-maintained. Ice scoop is stored in a sanitary manner. - No signs of pests observed during inspection *Cleaning is needed on floors, underneath and behind equipment, high-contact surfaces such as handles, etc.