INSPECTION REPORT Health Protection ABRR-BCMQTC

PREMISES NAME White Spot #633		Tel: (604) 536-3132 Fax:
PREMISES ADDRESS 1681 152nd St Surrey, BC V4A 4N3		INSPECTION DATE May 29, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glass washer was dispensing less than 12.5ppm of iodine sanitizer at the time of inspection. The sanitizer solution bottle was out of the sanitizer Corrective Action(s): - New sanitizer bottle was replaced and the glass washer was primed. The iodine concentration was measured at min. 12.5 ppm during final rinse at the glass surface Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): The employee at dishwashing area was wearing gloves and only rinsed hands with gloves on with water after handling dirty dishes and before touching clean dishes Corrective Action(s): - Gloves cannot be washed and sanitized. - Remove gloves, wash hands with soap and water and use a fresh pair of gloves before handling clean side Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- All handsinks in kitchen, bar area and washrooms are supplied with hot and cold running water, soap and paper towel - All coolers - walk-in cooler, upright glass storage coolers, line prep coolers, undercounter coolers, prep cooler at front and bar cooler - all measured at temperature less than 4C - All freezers are functional, and measured between -16 to -22C. - Sanitizer solution in buckets and at dispenser measured at 200ppm quats sanitizer - High temperature dishwasher was measured at 76C during final rinse at the dish surface - No evidence of pest activity is noted and pest control program in place - Hot Holding units were measured at 60C or above - Ice machine in good sanitary condition. NOTE: Provide a cover to the top ice making section so that it is not open to contamination - First In First out and date stamping methods observed in use - Hair restraints in use - Meat slicer in good sanitary condition - Food storage practices are satisfactory - General sanitation is satisfactory. - Foodsafe certified staff is present.