INSPECTION REPORT Health Protection AKWN-ATTNL6

PREMISES NAME White Spot #649		Tel: (604) 522-4800 Fax:
PREMISES ADDRESS 134 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE December 7, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer was less than 100ppm Corrective Action(s): Two spray bottles of quats sanitizer were found to have a concentration around 50ppm (as per test strips). Quats sanitizer concentration needs to be at least 200ppm. Please ensure quats sanitizer at the appropriate concentration is availble for staff to use at all times. Staff corrected at time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Liquid hand soap not available for hand sink in bar. Corrective Action(s): Liquid hand soap is required for hand washing at bar hand sink. Operator provided soap dispenser at time of inspection. 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): Bottom of cooler in servery requires cleaning. Corrective Action(s): Make sure bottom of cooler is cleaned regularly to remove spills and accumulation of filth. Operator started cleaning at time of inspection. Violation Score: 3

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were -18 degrees Celsius or less. Hot holding units were over 60 degrees Celsius. Food storages practices are generally good. Storage areas are generally organized. Kitchen hand sinks are stocked with liquid soap and paper towels. Sinks equipped with hot and cold running water. Staff hygiene appeared satisfactory.. General sanitation is generally good. Low temperature dishwasher had a chlorine sanitizer residual concentration of 100ppm. Glass washer had an iodine sanitizer concentration of 12.5ppm. Quats sanitizer for spray bottle in kitchen was 200ppm. Chemicals are stored in a safe manner. No signs of pests.