INSPECTION REPORT Health Protection RWOG-B9KVDK

PREMISES NAME White Spot #163		Tel: (604) 431-5100 Fax: (604) 431-7477
PREMISES ADDRESS 7519 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE February 20, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Frank Mandarino		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Deli slicer has minor amounts of food debris under blade guard. Corrective Action(s): Deli slicer must be thoroughly cleaned before next use. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Kitchen Area - handwashing stations stocked with soap, paper towels and hot and cold running water - juice dispensing nozzles free of food debris - in-use utensils kept in ice water (ice water appears to be free of debris) - dipper well running - ice machine sanitary - foods date-labelled to facilitate FIFO - proper thawing observed (thawing in walk-in cooler) - quat sanitizer measured 200ppm in the bucket; ensure that enough solution is used to thoroughly submerge wiping cloths - dishwasher reached 74C at the final rinse cycle - no obvious signs of pests Bar Area: - bar glasswasher dispensed 12.5ppm iodine - flooring has been fixed by the hand sink Temperatures: - temperatures tested three times daily with probe thermometer - ice cream freezer measured -13C - milk/cream dispenser for coffee 2C - walk-in cooler 3C - walk-in freezer -19C - cooler drawers 3C - line cooler closest to fryers (top) 5-6C* - line cooler closest to fryers (bottom) 4C - line cooler closest to dipper well (top) 5-6C* - line cooler closest to dipper well (bottom): 3C - small liner cooler (top): 4C* - small line cooler (bottom): 3C - gravy hot held at 72C - hot held soup at 66C - bar coolers measured 4C or colder * Ensure line cooler lids are all closed when not in use to maintain temperatures at 4C or colder. * Note: All FOODSAFE certificates obtained before July 29, 2013 have expired. All other certificates expire 5 years after issue date, or as printed. Refresher courses are available for those who hold valid certificates; those who hold expired certificates must take the full course. Courses are available through Fraser Health or https://www.foodsafe.ca/