INSPECTION REPORT Health Protection ZDER-AQXUG7

PREMISES NAME White Spot #163		Tel: (604) 431-5100 Fax: (604) 431-7477
PREMISES ADDRESS 7519 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE September 6, 2017	TIME SPENT 1 hour
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

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gravy noted at 57 C in warmer. Corrective Action(s): Ensure all hot held PHFs are maintained at or above 60 C. All foods held under 60 C for more then 2 hours must be discarded. Food held under 60 C for less then 2 hours can be reheated and hot held at or above 60 C. 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

Routine: 1. Line prep coolers (right to left): (1) 4 C / (2) 4 C / (3) 3 C / (4) 4 C (5) 3 C 2.Line freezers: -18 C / ice cream: -15 C 3. Walk in cooler: 3 C / freezer: -19 C 4. Grill coolers: 3 C 5. Breakfast cooler inserts (with cover): 4 C 6. Hot holding units: 62 C - 71 C (soups) / 57 C (gravy)*** (violation noted above) 7. Beverage coolers: <4 C -High temp dishwasher noted: 76.9 C at the plate (>82 C at gauge) -Glasswasher noted: 12.5 ppm iodine -Sanitizer at dispenser and line spray bottles noted 200 ppm QUATS. Ensure all sanitizer buckets are changed every 2 hours to maintain 200 ppm QUATS in open buckets. ****Bucket with QUATS noted in green bucket labelled "detergent only". Ensure all chemical buckets are labeled correctly "Sanitizer only" or "Sanitizer bucket" **** - Cooking utensils at grill stored in ice between uses. -Hot foods are rapidly cooled in large sink with ice bath before being labeled, covered and placed in walk in cooler ****Ice wand noted on the floor in walk in freezer. Operator washed wand in dishwasher and will place wand on shelf to protect it from contamination - Food storage practices appear satisfactory. Storage is organized, products are labelled, food is protected from contamination. -No pest activity noted during inspection -Ice machine appears to be maintained in sanitary condition -All handsinks have hot & cold water (mixed), liquid soap and paper towel provided. -General sanitation satisfactory ***Some plastic inserts on drying rack in dish pit noted to be cracked and damaged. Ensure all damaged inserts and equipment are discarded and or replaced immediately to remove physical hazard risks in food.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AQXUG7
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment