INSPECTION REPORT Health Protection ABRR-BKSUR9

PREMISES NAME White Spot #633		Tel: (604) 536-3132 Fax:
PREMISES ADDRESS 1681 152nd St Surrey, BC V4A 4N3		INSPECTION DATE January 13, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice cream scoops not washed and sanitized after every use but are stored in water at room temperature (20C). Dipper well is not available in the facility Corrective Action(s): - Store ice cream scoops in ice cold water at temperature less than 4C and must be washed and sanitized every four hours. ALternatively, scoops can washed and sanitized after every use if the water for storing scoops is not maintained at 4C or less. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- All handsinks in kitchen, bar area and washrooms are supplied with hot and cold running water, soap and paper towel - All coolers - walk-in cooler, upright glass storage coolers, line prep coolers, undercounter coolers, prep cooler at front and bar coolers - all measured at temperature less than 4C - All freezers are functional, and measured between -16 to -22C. - Sanitizer solution in buckets with cleaning cloth and at dispenser measured at 200ppm quats sanitizer - High temperature dishwasher was measured at 79C temperature during final rinse at the dish surface. Different colored gloves are used for handling dirty dishes and clean dishes. The staff were observed changing gloves after touching dirty dishes and before moving clean dishes. - No evidence of pest activity is noted and pest control program in place - Hot Holding units were measured at 60C or above - All equipment is measured in clean and sanitary condition. - Food storage practices are satisfactory - General sanitation is satisfactory. - Foodsafe certified staff is present.