INSPECTION REPORT Health Protection JCRH-CE3UDT

PREMISES NAME White Spot #163		Tel: (604) 431-5100 Fax: (604) 431-7477
PREMISES ADDRESS 7519 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE May 3, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Frank Mandarino		NEXT INSPECTION DATE May 10, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: - Two dead mice present in snap traps under dry storage shelving - Three dead young mice present on glueboard under glasswasher - Mouse droppings noted in the following areas: - on floor along wall where dry storage shelving units are located and in dishwashing area - on floor in staff area Corrective Action(s): - Remove dead mice from premises - Move all moveable equipment/shelving and thoroughly clean floor (particularly along edges) to remove all mouse droppings. Disinfect areas where droppings/mice were present. - Keep floor area clear and continue to monitor daily for any further activity. If additional droppings are present, clean up and disinfect areas. - Maintain a high level of sanitation and ensure food products are stored in pest proof containers. - Have Pest Control Technician conduct additonal visit/service to identify any entrance points/harbourage areas and set additional traps in areas where activity is present. Follow all recommendations of Pest Control Technician and provide copy of service report to EHO at follow up inspection. Frequency of service may need to be increased until rodent activity is controlled. Note: Pest Control contract is currently in place with monthly service. Last service was 27-Apr-2022. To be completed by: 09-May-2022 Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris and miscellaneous packaging type of items which have fallen were noted under shelving units, prep tables/counters and glasswasher - Food spills/splatter noted on exterior of ice cream freezer, under juice dispenser and under frozen beverage machine - Dust/debris noted on shelving where trays are stored in server area Corrective Action(s): - Thoroughly clean areas noted above to remove food spills and debris. Ensure these areas are cleaned regularly to prevent attraction of pests. To be completed by: 09-May-2022 Violation Score: 9

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

Comments

- Handwashing sinks within kitchen and bar area were equipped with liquid soap and paper towel - All coolers were operating at 4C or colder: - Walk-in cooler 2C - Undercounter cooler (server area) 4C - Milk dispenser 0C - Line cooler (oven) 4C, Line cooler (expo) 3C, Line cooler (salad) 3C - Under grill cooler 3C - 2 door cooler (under oven) 2C - Drawer cooler 3C - Bar cooler 4C - Freezers were operational and maintaining product in a frozen state (with the exception of chest freezer at back which was not in use) - Hot holding of potentially hazardous foods was >60C - tomato soup 67C, clam chowder 69C, gravy 76C - JOLT digital system is being used for temperature monitoring and date/time labels. Coolers are equipped with thermometers which are linked to the system. - Dipper well was functional and in use for ice cream scoops - In use utensils (eg. tongs) were stored in ice and are swapped out every 4 hours. - Ice scoops were stored in a sanitary manner in container outside of ice bins. - Interior of ice machine appeared clean/maintained - High temperature dishwasher was operational and met required temperature in final rinse to sanitize dishes. Temperature at dish surface was 75C as measured with min/max thermometer. - Glasswasher was operational and 12.5-25ppm Iodine was detected in rinse to sanitize glasses. - High temperature dishwasher rinse temperature and glasswasher iodine level are being monitored daily and readings recorded in JOLT system. - In use wiping cloths were stored in quats sanitizer solution in sani pails. Concentration of solution measured 200ppm.