INSPECTION REPORT Health Protection DWAG-CJQTWL

PREMISES NAME Amica White Rock - Food Service		Tel: (778) 545-8800 Fax:
PREMISES ADDRESS 15333 16th Ave Surrey, BC V4A 1R6		INSPECTION DATE September 29, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mark Dobson		NEXT INSPECTION DATE October 04, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 38

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Precooked ribs and cooked lobster were stored under ambient room temperature in the kitchen. Internal temperatures for both food measured at 21C. Sous chief stated they were cooked an hour ago. Corrective Action(s): Do not store any potentially hazardous food (PHF) in between the temperature danger zone. PHF must be stored at 60C or above or at 4C or less. Move aforementioned foods into the walk-in cooler immediately. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Residue grease and food debris noted on the blade of deli slicer. 2. Bioflim noted on the inside of the ice machine. 3. One dirty knife and tong were left beside the hot holding unit in the kitchen. Corrective Action(s): Properly clean and sanitize all aforementioned food equipment. Equipment and utensils must be cleaned and sanitized immediately after use. Correct by: immediately. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer solution not readily for use in the kitchen. Sanitizing buckets were not filled up at the time. Corrective Action(s): Fill the sanitizing bucket with 200 ppm quats sanitizer. Clean and sanitize all food contact surfaces in the kitchen. During operation, ensure quats sanitizer is readily available for use at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of debris and dust observed at the following locations: - Under the dishwashing area in the kitchen. - Under the shelving units close to the back end of the kitchen. Corrective Action(s): Clean and organize the aforementioned areas. Follow your sanitation plan for regulation cleaning schedule. Correct by: Sep 30, 2022. Violation Score: 3

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

Comments

Main Kitchen - All coolers maintained at 4C or less. - Walk-in freezer functional. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 quats sanitizer available from the dispenser. - High temperature dishwasher registered 72C at the plate level. - Hot holding units not being used at the time. - Food products stored off the ground and organized. - No pest activities observed at the time. - Foodsafe level 1 is verified at the time of inspection. - Temperature records sporadically maintained. Bar/Bistro Area - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Coolers temperature less than 4C. - Ice cream freezer functional. - Dipper well not in use. Severy level 3 - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Stand-up cooler at 4C. - Ice cream freezer at -18C. - High temperature dishwasher registered 73C at plate level. Servery level 4 - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Stand-up cooler at 4C. - Ice cream freezer at -20C. - High temperature dishwasher registered 72C at plate level.