INSPECTION REPORT Health Protection RSHA-BF8RCH

PREMISES NAME White Spot #620		Tel: Fax:
PREMISES ADDRESS 1199 56th St Delta, BC V4L 2A2		INSPECTION DATE August 20, 2019	TIME SPENT 2.5 hours
OPERATOR (Person in Charge)		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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Food storage: (prep line) Open air gap noted between container inserts. Corrective Action(s): Inserts are to be kept completely filled in the prep lines in order to prevent air loss. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food/grease build up noted behind/under kitchen grill. Corrective Action(s): Clean area. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating surfaces noted. (Door seals broken - walk in produce cooler, freezer lids broken, condenser drains discussed, etc) Corrective Action(s): Ongoing. All surfaces are required to be smooth, tight and impervious to moisture. Repair damaged door seal and damaged freezer lids. Violation Score: 1

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

Comments

- Temperature Control: Temperature gauges are to be kept securely fastened inside all refrigeration units. Temperature audits are being conducted. Monitoring is required. - Mechanical Dishwasher: Low Temp (chlorine) = Ok. - Ensure all food contact surfaces are cleaned and disinfected after use or on a timely manner. All items are to be stored in a sanitary manner - handles upward. Utensil storage discussed. - Wiping cloth storage: Quat sanitizer - Ok. Monitoring required. - Food Storage: All items are to be stored in covered, food grade containers. No double stacking of uncovered food items are permitted. - Sanitary Facilities: Ok. - Chemical Storage: Ok. - Staff Hygiene: Discussed. - Sanitation: Facility is to be kept clean and organized. All items are to be stored in designated areas. Any unused items are to be removed to free up space. - Structurally: Ongoing. Upgrades noted! Keep it up! - Pest Control: An active pest control program is being conducted on site. Fruit fly control discussed. - Garbage, Recycling and Composting Disposal: All items are to be stored in covered, rodent proof containers. Garbage areas are to be kept clean and organized. - Ice Machine: Cleaning and disinfection discussed. Ice scoops are to be stored in a sanitary manner, outside of the ice bins. - Meat slicer: Cleaning and disinfection procedures discussed. - Food Safe Trained staff on site. - Corporate Food Safety Plan and Sanitation Plan are to be kept on site. Staff are to be trained accordingly. Bar: - Temperature: Monitoring required. - Mechanical Glasswasher: Low Temp (Iodine) - Wiping Cloth Storage: Ok. - Sanitary Facilities: Acceptable. Liquid soap/single use towels in storage dispensers are to be kept at bar hand sink. - Food Storage: Ok. - Sanitation: Cleaning procedures discussed. (ie: drip trays)