INSPECTION REPORT Health Protection ANAN-CQVU6W

PREMISES NAME White Spot #163		Tel: (604) 431-5100 Fax: (604) 431-7477
PREMISES ADDRESS 7519 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE April 14, 2023	TIME SPENT 1 hour
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

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required. Exhaust hood is overdue for servicing. Corrective Action(s): Clean under the dry storage shelving, under the cooking equipment along the line cook area. Get the exhaust hood serviced. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: One of the 3 ceiling lights in the walk-in cooler is out. The light in the middle has water build-up inside. The lighting in the walk-in cooler is quite dim. Corrective Action(s): Replace the bulbs with ones that have greated wattage if possible. Ensure that all the lights are operational. Violation Score: 3

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

Comments

General Comments: Coolers were below 4 degC Freezers were below -18 degC Hotholding was above 60 degC Manager on duty had FS level 1 certification or its equivalent Dishwasher rinse was 75 degC Glasswasher had 12.5ppm Iodine after the empty bottle was replaced with a new sanitizer bottle. ENSURE THAT STAFF ARE CHECKING THE BOTTLE OF IODINE AND REPLACING AS NEEDED. 200ppm Quats is available in sanitizer buckets Ecolab is on contract for pest control Refrigerated units are on the JOLT digital temperature recording system. When a temperature of a unit is out of range for an hour, an alarm is sent out. Staff also records temperatures of certain foods in inserts manually. Temperature records are being maintained. Handsink and washrooms are fully equipped Dipper well is in operation Ice machine is clean In-use utensils are stored in ice