INSPECTION REPORT Health Protection JCRH-CMWUUN

PREMISES NAME White Spot #163		Tel: (604) 431-5100 Fax: (604) 431-7477
PREMISES ADDRESS 7519 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE January 9, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Frank Mandarino		NEXT INSPECTION DATE 6 Months
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Open bag of brown sugar, open cup of pepper, and partially covered container of syrup present on shelves in server station area. Piece of hair observed in package of brown sugar. Corrective Action(s): - Discard bag of brown sugar - completed at time of inspection - Store food products in tightly sealed bags or food grade containers with tight fitting lids. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Accumulation of dust and debris present on shelves in server staion area where trays and condiments are stored - Food debris present on floor under/between dessert cooler and grill area. Corrective Action(s): - Clean shelving noted above to remove dust and debris. Ensure this area is added to regular cleaning schedule. - Pull out dessert cooler and clean floor underneath to remove food debris. To be corrected by: 16-Jan-2022 Violation Score: 3

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

Comments

- Sanitation satisfactory aside from areas noted in violation above - Handwashing sinks within kitchen and bar were supplied with liquid soap and paper towel - Staff washroom supplied with liquid soap and paper towel - All coolers were operating at 4C or colder: - Walk-in cooler 1C - Line cooler (oven) 4C, Line cooler (expo) 4C, Line cooler (salad) 2C - Under grill cooler 3C - Single door cooler (breakfast items) 3C - Prep table cooler (pan) 2C - Under stove cooler (pan) 3C - Dessert cooler 2C - Single door under counter cooler (server station) 2C - Bar cooler 4C - Freezers were operational and maintaining product in a frozen state - Hot holding of potentially hazardous foods was >60C - soup 77C, gravy 78C - JOLT digital system is being used for temperature monitoring and date/time labels. Coolers are equipped with thermometers which are linked to the system. - Dipper well was functional and in use for ice cream scoops - In use utensils (eg. tongs) were kept in ice water. - Ice scoops were stored in a sanitary manner in container outside of ice bins. - Interior of ice machine and ice bin appeared clean/maintained - High temperature dishwasher was operational and met required temperature in final rinse to sanitize dishes. Temperature at dish surface was 71.6C (measured with min/max thermometer) - Glasswasher was operational. 12.5ppm Iodine detected in rinse to sanitize glasses. Test strips present. - High temperature dishwasher rinse temperature and glasswasher iodine level are being monitored twice daily and readings recorded in JOLT system. - In use wiping cloths were stored in quats sanitizer solution in sani pails. Concentration of solution measured 200ppm - No signs of pest activity observed at the time the inspection. Pest control contract in place with monthly service. - Foodsafe requirement met at time of the inspection.