INSPECTION REPORT Health Protection LKIM-BUCNYT

PREMISES NAME White Spot #164		Tel: (604) 299-2214 Fax: (604) 299-2217
PREMISES ADDRESS 6500 Hastings St Burnaby, BC V5B 1S2		INSPECTION DATE September 30, 2020	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Lucas Scott		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large tubs of fries stacked with tight fitting lids in walk in cooler unit. CORRECTED DURING INSPECTION. Items spread out over walk in cooler and lids placed slightly ajar to allow for hot air to escape. . Corrective Action(s): In order to ensure best cooling hot food items should be spread out as much as possible to ensure large surfaces areas. This includes using shallow trays, using horizontal or vertical shelves but not stacking on top of each tub, ensuring adequate air flow by opening lids, using ice wands or tubs of ice, portioning large roasts, etc. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Ice wand in freezer unit found to be directly on shelves. . Corrective Action(s): Ice wand should be stored on tray or inside container that is easily cleanable. Ice wands placed directly on shelves is not best practice as many items are stacked on floor prior to placement on shelves. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Fruit flies observed in bar area. Some mould and organic build up in glass washer dumping tray. Ensure this area is cleaned frequently. . Corrective Action(s): Discuss with Pest Technician during next inspection. Install traps in bar area. Ensure any spills and pooling liquids are cleaned quickly. Do not allow pooling liquids. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Slight mould inside ice machine. Internal components of beverage dispensing units have some liquid build up Floors in back corners of grill line have build up of food debris. . Corrective Action(s): Ensure ice is dumped, inside of ice machine is sanitized. Clean internal components of beverage dispensing units. Ensure all areas of floors, including hard to reach areas, are cleaned at the end of the night. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two doors of under counter cooler units are loose on hinges along grill line. . Corrective Action(s): Ensure all doors to cooler units are tight fitting and level. Any broken hinges should be repaired as this minor problem will become larger in the future. . Violation Score: 3

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

Comments

NOTE: The hand sink next to the dishwasher is very hot to the touch. Check all hand sink temperatures. COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests in rodent traps - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (76) Degrees Celsius at the dish - Iodine Glasswasher achieving final sanitizing rinse of greater than or equal to 12.5ppm Iodine at the glass - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Ice machine scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper thawing techniques observed - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - EXCELLENT! - All containers used to store lids/utensils/etc. in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight; Slush drink dispensing unit in good sanitary condition - Staff Personal items kept separate from kitchen equipment: designated bin for food items in walk in cooler; designated shelves in kitchen for staff beverages - EXCELLENT! - FoodSafe Certified staff present during inspection COVID-19 WORKPLACE SAFETY PROTOCOLS: - WCB Safety plan posted and available onsite for inspection - Staff wearing half face shields in patron area and back kitchen area - NOTE: These items to change going forward - Plexiglass partitions in place - 2m physical distancing of patrons in place; floor stickers both inside and out observed, traffic flow controlled - Maximum seating of no more than 6 patrons in place - Restaurant is taking names and phone number records of patrons and keeping for 30 days - Hot holding area maintaining 60 degrees Celsius for all take-out orders in front area