INSPECTION REPORT Health Protection LKIM-DAPQZL

PREMISES NAME White Spot #115		Tel: (604) 299-4423 Fax:
PREMISES ADDRESS 4129 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE November 4, 2024	TIME SPENT 1.75 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 = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Thawing nugget items found on counter upon arrival of EHO. CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure all thawing occurs in coolers or water at 4 degrees Celsius or less. Water baths are to be changed frequently and are not always appropriate for all food items. . Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door sweep has worn away at centre. Now small gap exists. Panko stored in basement storage area does not have pest proof container. Some spilled rice and dried fruit in basement . Corrective Action(s): As rodent activity is extremely high in the surrounding area it is important to ensure this back door remains tightly fitted. As door sweeps wear replacement is required. Ensure door sweeps are monitored and changed out as required.. Ensure pest proof containers for all dried goods that are in chewable bags (specifically: sugar, rice, flour, Panko, etc) Ensure spills are cleaned as soon as possible . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required: - Underside of beverage dispensing units - Cooler seals and front facing area where seal meets cooler - Inside some cooler units . Ice scoop stored in container that had debris inside. CORRECTED DURING INSPECTION - EHO instructed staff to clean both container and ice scoop at time of inspection. . Corrective Action(s): Ensure these areas are routinely cleaned and sanitized. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Some surfaces in restaurant paint is worn: - Walls of some areas - Door jams of some areas - Inside walls of walk in cooler unit Some broken tiles . Corrective Action(s): As facility is an older facility maintenance is constant: - Paint areas where paint is worn - Floor tiles in some areas need to be filled or replaced.. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - many traps placed throughout and all empty - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving units temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (72) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Appropriate Test strips available for use - Ice machine in good sanitary condition - Raw meat stored away from Ready to Eat food items in all cooler untis - Proper tong use methods observed for cooked food items at grill - Proper cooling methods observed for previously cooked food items in walk in cooler unit observed - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Dipper well in use at time of inspection - turned on once lunch menu started - Common use items washed and sanitized frequently every 2-4 hours or more frequently as necessary; meat slicer in use and cleaning procedures described to EHO - Hair restraints in use - Hair Nets - Back door closed during inspection - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Thermometers in all cooler and freezer units - Good hand washing practices observed - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection