Fraser Health Authority



INSPECTION REPORT
Health Protection
JELR-AW9RM3
PREMISES NAME
The White Coffee & Ice Cream		Tel: (604) 538-0030
Fax:
PREMISES ADDRESS
104 - 14909 Marine Dr
White Rock, BC V4B 1C2		INSPECTION DATE
February 23, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Myung Kyu Lee		NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
Corrective Action(s): Repair floor under bar cooler and improve lighting.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Dishwasher is currently not in use. Seating is >10 and washable mugs are being used.
Corrective Action(s): Repair, service, or follow manufacturer's instructions so that commercial dishwasher is working properly.
Wash water to be 150 F and final sanitizing rinse water temperature to be 180 F (82 C) as shown on the gauge and 160 F (71 C) as measured inside of the machine.
Violation Score: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: Chlorine sanitizer spray bottle and windex spray bottles are not labelled.
Corrective Action(s): Label all chemical spray bottles to accurate show contents.
Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 302 noted on Routine inspection # JELR-AW9SQR of Feb-20-2018
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Commercial dishwasher in use and temperature gauges reach only 120F for the wash adn 89F for the final rinse. Only 121F is being measured inside of the machine.
Wiping cloths are stored in water - 0ppm chlorine.)
Comments

Follow up inspection.
Code 302 - Utensils and mugs are being sanitized manually using a spray bottle containing a very high level of sanitizer (chlorine is bleaching out the test paper).
Manually sanitize mugs and utensils as follows:
1. Wash with warm water and detergent;
2. Rinse with clear water;
3. Sanitize using 100-200ppm chlorine solution (soak in sink not spray); and
4. Air dry.
Do this until dishwasher is able to provide a proper sanitizing rinse as above. (CORRECTED).
Operator is on site and has Food Safe Level 1.