Fraser Health Authority



INSPECTION REPORT
Health Protection
VTAM-DH9TT9
PREMISES NAME
White Spot #651		Tel: (778) 574-7888
Fax: (778) 574-5005
PREMISES ADDRESS
116 - 15157 No 10 Hwy
Surrey, BC V3S 9A5		INSPECTION DATE
June 2, 2025		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Bill Senghera		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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Water leak observed in one ofthe under counter refrigeration units on the cook line.
Corrective Action(s): Service cooler unit so there is no leak occurring inside the cooler unit.
Date to be corrected by: June 6, 2025
Violation Score: 3

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

Routine inspection conducted.

Walk-in refrigeration unit measured at 4 degrees C or less.
Walk-in freezer unit measured at -18 degrees C or less.
All line cook refrigeration units measured at 4 degrees C or less.
Chest freezer unit measured at -18 degrees C or less.
Dipper well in use for ice cream scoops.
Cook line hot-held items all measured 60 degrees C or more.
Expo line server milk refrigeration measured at 4 degrees C or less.
Expo line hot-held soups measured at 60 degrees C or more.
Bar cooler measured at 4 degrees C or less. One chilled cooler available dedicated for frosted glasses.
Ice machine in sanitary condition. Ice scoop stored in sanitary manner.
All hand sinks supplied with hot/cold running water, liquid hand soap, and single use paper towels.
3-compartment sink available for manual ware washing.
High temperature dishwasher measured at 78.0 degrees C at the plate surface on final rinse cycle.
QUAT sanitizer dispenser at the source measured at 200 ppm QUATS.
Bar glass washer measured at 12.5 ppm iodine.
Overall sanitation is satisfactory.
No signs of pests at time of inspection.
Licensed pest control services are in place.
FOODSAFE level 1 or equivalent requirement met.
Chemical storage is stored separately and away from food.

Note: When dishwashing cutlery, ensure the handles are stored in the downward position in basket for effective sanitation to occur. Ensure washed clean hands are used to handle cleaned items afterwards.