INSPECTION REPORT Health Protection AHEN-CQCV9G

PREMISES NAME White Spot #629		Tel: (604) 585-2223 Fax: (604) 585-6661
PREMISES ADDRESS 10181 152nd St Surrey, BC V3R 4G6		INSPECTION DATE March 28, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) John McGibbon		NEXT INSPECTION DATE March 29, 2023
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Less than 200 ppm Quaternary ammonium compounds (QUATS) sanitizer was measured in two sanitizer pails in the front service area. Corrective Action(s): Staff refilled the sanitizer pails with 200 ppm QUATS sanitizer to sanitize surfaces. Ensure QUATS sanitizer and the wiping cloths are changed frequently to maintain the QUATS sanitizer at 200 ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed in the cabinet below a handsink in the front service area. This cabinet was empty of food storage. Corrective Action(s): Ensure to clean and sanitize the above-noted area to remove the rodent droppings. Monitor for signs of pest activity and continue with pest control measures: -Professional pest control program to re-service traps. -Protect the food premises from the entrance of pests: seal any potential entry points/cracks/crevices and keeping entrance/exit doors shut between use. -Prevent potential breeding grounds of pests: regular cleaning of the food premises to eliminate food or water sources for pests, keep food covered in pest proof containers between use -Prevent any potential harbourage areas. Violation Score: 3

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Walk-in-cooler and other refrigeration units were at or below 4 degrees C. Walk-in-freezer (measured at -21 degrees C) and other freezer temperatures were satisfactory. Note: One small freezer near the backdoor was not in use and it was unplugged. If this freezer is to be used for food storage, ensure it is at or below -18 degrees C prior to stocking it with food. Refrigeration units were equipped with thermometers. Hot-held soups were at or above 60 degrees C. Food was being cooled in shallow metal containers inside the walk-in-cooler. Cooling time-temperature controls were reviewed: To cool food rapidly from internal temperature 60 to 20 degrees C or less within 2 hours maximum and 20 to 4 degrees C or less within 4 hours maximum. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm (measured at 100 ppm) at the plate level. Chlorine test strips were available. Iodine bar glasswasher final rinse sanitizer residual was between 12.5 to 25 ppm (measured at 25 ppm). Iodine test kit was available. 200 ppm QUATS sanitizer was available in the sanitizer pails near the cook line in the kitchen area. Ice machine and ice bin were in a clean condition. Scoops were stored separately. Dipper well was in use during the inspection. Pest control program was in place on a monthly basis via Terminix. Dry goods were covered and stored off the floor. Manager held valid FOODSAFE Level 1 refresher course training (expiration date: June 14, 2023). Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, feel free to contact the district Environmental Health Officer.