INSPECTION REPORT
Health Protection
VCHN-AB7Q74

PREMISES NAME
White Spot #658
Tel: (604) 581-2912
Fax: (604) 581-6453
PREMISES ADDRESS
13580 102nd Ave
Surrey, BC V3T 5C5
INSPECTION DATE
June 23, 2016
TIME SPENT
1 hour
OPERATOR (Person in Charge)
John McGibbon
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Thorough cleaning required along the main food preparation line. Grease and food debris accumulations observed.
Corrective Action(s): Focus cleaning efforts in all hard to reach areas and underneath and around cooking equipment. Correct by June 30, 2016.
Violation Score: 9


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

Comments

Routine inspection:

Main kitchen:
Preparation cooler cold holding supplemented with ice baths. Reminder to submerge inserts adequately. Lower sections of preparation coolers at or below 4 degrees C.
Hot holding at or above 60 degrees C.
Sliding glass door cooler at 2 degrees C.
Walk in cooler at 2-4 degrees C.
Walk in freezer at -14 degrees C.
200ppm quats available for use in container.
Hand sink provided with liquid soap and paper towels.
Dipper well in use for ice cream scoops.
Ice cream freezer at or below -18 degrees C.

Drive thru serving area:
Hand sink provided with liquid soap and paper towels.
Chest freezer at -20 degrees C.
Upright freezer at -14 degrees C.
200ppm quats available for use in labeled spray bottle.
Small domestic cooler for condiments and coleslaw at 4-5 degrees C.

Dishwashing area:
Dishwasher registers 50ppm chlorine during the final rinse cycle.
200ppm quats dispenser from dispensing system.

Front servery/Bar:
Hand sinks provided with liquid soap and paper towels.
Condiments cooler at or below 4 degrees C.
Hot holding at or above 60 degrees C.
Bar glass washer registers 12.5-25ppm iodine.