Fraser Health Authority



INSPECTION REPORT
Health Protection
AKWN-AP2TCJ
PREMISES NAME
White Spot #649		Tel: (604) 522-4800
Fax:
PREMISES ADDRESS
134 - 610 6th St
New Westminster, BC V3L 3C2		INSPECTION DATE
July 7, 2017		TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Ice wands not stored in a sanitary manner in walk-in freezer.
Corrective Action(s): Ice wands were stored directly on the wire rack. Ice wands need to be stored in a manner that keeps them clean since they come in direct contact with food. Operator sanitized the ice wands and placed them inside single-use disposable plastic bags before storing in walk-in freezer.
Violation Score: 5

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation (CORRECTED DURING INSPECTION): Quats sanitizer concentration below 50ppm.
Corrective Action(s): The quats sanitizer in one of the spray bottles had a concentration below 50ppm. The quats concentration must be 200ppm. Operator dumped out the old sanitizer and refilled with new quats sanitizer from the dispenser.
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): 1. Area under the grill is quite greasy.
2. Prep cooler in the servery is dirty.
Corrective Action(s): 1. Area under the grill needs to be thoroughly cleaned on a regular basis. Operator states cleaning is done once a week and at time of inspection the last cleaning was done 3 days ago. Most of the grease build up was near the back by the wall. Ensure staff clean all the way to the back. Grease build up can attract pests. Operator had staff start cleaning the area under the grill.


2. Prep cooler in servery is dirty due to food spills and food debris, and requires cleaning. Cooler should be cleaned on a regular basis. Operator had staff clean the cooler at time of inspection.
Violation Score: 3

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

General comments:
Coolers were 4 degrees C or less.
Freezers were -18 degrees C or less.
Coolers and freezers equipped with thermometers.
Hot holding was 60 degrees C or more.
Reviewed temperature logs and no concerns noted.
Food storage practices are generally good.
Storage areas are generally organized and there were no signs of pests.
Reviewed pest control log. Premise is serviced monthly by Ecolab.
Food handler hygiene appeared satisfactory.
Hand sinks equipped with liquid soap and paper towels in dispensers.
Sinks equipped with hot and cold running water.
General sanitation is satisfactory.
Chemicals are stored in a safe manner.
Low temperature dishwasher had a chlorine residual of 100ppm after the final rinse.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: AKWN-AP2TCJ
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: 0.17 hour
Specific comments: Reviewed food product information for cooking oils and desserts.
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