INSPECTION REPORT Health Protection MLUO-AWST7V

PREMISES NAME White Spot #659		Tel: (604) 864-5744 Fax:
PREMISES ADDRESS 36035 North Parallel Rd Abbotsford, BC V3G 2C6		INSPECTION DATE March 12, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tammie Henal		NEXT INSPECTION DATE March 19, 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 = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooler drawers directly underneath the cooking area was at 10-12 deg C. Temperature in the morning and at 12:30 pm was at 4 deg C or below (noted on temperature log). Corrective Action(s): Minimize amount of food stored underneath this cooler and adjust temperature so that it is colder to compensate for the constant opening/closing during busy times and the heat generated by the grill above it. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer measured below 200 deg C. Water used was too hot. Corrective Action(s): Ensure sanitizer dispenser is working properly and dispensing the proper amount of concentration. Use water temperature as indicated by the manufacturer. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Short tongs kept in the salad mixing bowl. Ice scoop stored directly on top of the ice machine. Corrective Action(s): Provide longer tongs for the salad or keep changing tongs on a reguar basis. Ice scoop was washed in the dishwasher and now stored in a clean container on top of the ice machine. Violation Score: 9

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

Comments

Hand wash stations provided with liquid soap and paper towels. Walk-in cooler was at 3-4 deg C. Walk-in freezer and other freezers were at -18 deg C or colder. Line coolers were at 4-7 deg C. Hot holding for soup and sauce/gravy was above 60 deg C. Low temp dishwasher had chlorine residual of 100 ppm at the plate surface. Temperature log was well maintained. All food products in the cooler and dry storage area were stored off the floor. No signs of pests noted at time of inspection. Pest control monitoring in place. Kitchen staff were wearing clean uniforms and hairnets. Staff washrooms and public washroom were clean and provided with sanitary facilities. General sanitation was satisfactory. However, cleaners should pay attention to cleaning underneath the prep tables and equipment as grime and debris build up are starting to accumulate in these areas. Bar area: Coolers were at 3-4 deg C. Glassware washer had chlorine residual of 100 ppm at plate surface. Take out storage: Cold holding was at 3-4 deg C; Hot holding cabinet was at 60 deg C.