INSPECTION REPORT Health Protection JMAA-BRBMHG

PREMISES NAME White Spot #651		Tel: (778) 574-7888 Fax: (778) 574-5005
PREMISES ADDRESS 116 - 15157 No 10 Hwy Surrey, BC V3S 9A5		INSPECTION DATE July 8, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Bill Senghera		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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Trays for storing food equipment after being cleaned and sanitized in the high-temperature dishwasher were in poor sanitary condition, with debris spread over the bottom of the trays. Corrective Action(s): Operator was instructed to run the tray and the food service equipment through the high-temperature dishwasher at time of inspection. Ensure that the trays are maintained in good sanitary condition - a soiled tray will contaminate cleaned and sanitized products if they are not regularly cleaned and sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Additional cleaning is required in the following areas due to accumulation of debris, spills, or grime: - Around the keg area of the walk-in cooler - On top of the horizontal sliding cover of the mug/glass cold-holder in the bar - Underneath the holster of the soda fountain Corrective Action(s): Clean the aforementioned areas and ensure that all common hard-touch surfaces are frequently disinfected as per your sanitation plan. Date to be corrected by: July 9, 2020 Violation Score: 3

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

Comments

Routine inspection conducted. Premise is generally well maintained and operated. The following was noted at time of inspection: 1. Temperatures (4C or less for coolers, -18C or less for freezers, 60C or above for hot-holders) - Walk-in cooler measured at 4C - Coolers along cook line (top and bottom compartments) were all measured at 4C or less. Selected toppings in cooler inserts (sauces) were between 2-3C - Tartar sauce mini cooler at 4C - Stainless-steel stand-up cooler (across from mini cooler) at 2C - Cooler inserts under stove areas all maintained at 4C or less - Ice cream freezer and walk-in freezer temperatures met health requirements - Hot-held soups measured at 60C or greater - Temperature logs were maintained and up-to-date 2. Hygiene and Sanitizing - Hand wash station in all food preparation areas and in restrooms adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - QUATS sanitizer dispenser functional, and releases 200 ppm QUATS at point of dispensation. Sanitizing pails throughout facility were measured at approximately 200 ppm QUATS - High-temperature dishwasher sanitizes at a final rinse cycle of 74C at the plate (Minimum: 71C at the plate) (REMINDER: Staff should check gauge daily and ensure it reaches 180F or above before using the dishwasher) - Bar glasswasher dispenses approximately 12.5 ppm iodophor residual at the final rinse cycle at the glass level - Ice machine and ventilation slats maintained in good sanitary condition. Meat slicer and rotary meat processor also maintained in good sanitary condition after disassembly 3. Storage Practices - Food products elevated at least 6" off the floor - Storage practices satisfactory in coolers - Toppings stored in containers with food-grade lids 4. Pest Control - No signs of recent, visible pest activity noted at time of inspection - Bread storage area is well maintained, no signs of rodent activity present - Operator to follow-up with Environmental Health Officer with an email with the latest pest control report 5. Administrative - Manager has FoodSafe 1 (Expiry: 2021) - Operating permit posted and up-to-date 6. COVID-19 Safety Plan - COVID-19 Safety Plan available for review - All employees and vendors are pre-screened - Social distancing measures and maximum capacities in the restaurant have been prescribed - Cleaning and disinfection of hard-touch surfaces to occur every hour