INSPECTION REPORT Health Protection RSHA-BLXSNR

PREMISES NAME White Spot #620		Tel: (604) 943-5715 Fax:
PREMISES ADDRESS 1199 56th St Delta, BC V4L 2A2		INSPECTION DATE February 19, 2020	TIME SPENT 2.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Upgrades noted. Corrective Action(s): Thank you! An ongoing effort is required to keep all surfaces in good repair. Violation Score: 3

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

Comments

- Temperature Control: Temperature audits are being conducted. Temperature logs were reviewed. - Mechanical Dishwasher: Low Temp (chlorine) = Ok. - Ensure all food contact surfaces are cleaned and disinfected after use or on a timely manner. All items are to be stored in a sanitary manner - handles upward. Utensil storage discussed. - Wiping cloth storage: Quat sanitizer - Ok. Monitoring is being conducted. - Food Storage: All items are to be stored in covered, food grade containers. No double stacking of uncovered food items are permitted. Utensils are not permitted to be stored in any containers. - Sanitary Facilities: Ok. - Chemical Storage: Ok. - Staff Hygiene: Discussed. - Sanitation: Improvements noted. Facility is required to be kept clean and organized. Cleaning of "hard to reach" areas (ie: behind/under equipment) is to be conducted routinely. All items are to be stored in designated areas. Any unused items are to be removed to free up space. - Structurally: Upgrades noted! Keep it up! - Pest Control: An active pest control program is being provided on site. Pest control reports are being kept on site. Reports were reviewed. To prevent pests from entering the food premises - Follow these points: - Keep doors and windows closed or install screens. Seal or patch any holes or potential entry points on the exterior of the building. Install weather-stripping underneath exterior doors. - Garbage, Recycling and Composting Disposal: Great improvements noted. Keep it up. - Ice Machine: Cleaning and disinfection discussed. Ice scoops are to be stored in a sanitary manner, outside of the ice bins. - Meat slicer: Cleaning and disinfection procedures discussed. - Food Safe Trained staff on site. - Corporate Food Safety Plan and Sanitation Plan are to be kept on site. Staff are to be trained accordingly. Bar: - Temperature: Monitoring required. - Mechanical Glasswasher: Low Temp (Iodine) - Wiping Cloth Storage: Ok. - Sanitary Facilities: Acceptable. Liquid soap and single use towels, in dispensers, are to be kept at the bar hand sink. - Food Storage: Ok. - Sanitation: Ok. Cleaning procedures discussed. (ie: drip trays)