INSPECTION REPORT Health Protection CTIN-AVCUF5

PREMISES NAME White Spot #164		Tel: (604) 299-2214 Fax: (604) 299-2217
PREMISES ADDRESS 6500 Hastings St Burnaby, BC V5B 1S2		INSPECTION DATE January 25, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bill Warwick		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 = 9

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Covered slicer in the back processing area appears to be used and not cleaned after as there were brown debris that resembled mushrooms. Inquired staff and he informed that their protocol is to clean the slicer after use then cover the slicer. Corrective Action(s): Please properly clean and sanitize the unit after use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted under prep line coolers (e.g. bun, some build up at the very end of the floor), as well as bar area. Corrective Action(s): Please ensure floor cleaning is done all the way to the wall to avoid build up and attraction of pests. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: One cooler (line cooler storing bagged pasta) is missing a thermometer inside the unit. Corrective Action(s): Please ensure each refrigeration unit is equipped with a working thermometer. Violation Score: 1

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

Comments

General: Handsinks: all equipped with soap, paper towel, hot & cold running water; air dryer available in washrooms as well Walk-in cooler: 3C Walk-in freezer: -15C Prep coolers: 1-4C Freezers: -10C Hot holding units all over 60C (e.g. gravy, fries, hollandaise sauce, soups were 62.9 to 76C) Garlic butter is discarded every 2 hours and regular butter discarded every 4 hours *Please review this with all kitchen staff Tongs are stored in ice Probe thermometers are available to determine food temperature Proper thawing of meat under cold running water noted at two compartment sinks Ice machine appears to be maintained in sanitary condition, scoop is stored on the side Dipper well is operational, beverage machines appear to be maintained Dishwasher (high temp): 72C at plate, see thermo-label Quats sanitizer at 200ppm at dispenser and available in the kitchen and bar Glasswasher: 12.5-25ppm iodine available Test strips available Dry storage and overall food storage is adequate Temperature logs are up to date No apparent signs of pest noted during time of inspection Ecolab monthly reports reviewed onsite