INSPECTION REPORT
Health Protection
245535

PREMISES NAME
White Spot #658
Tel: (604) 581-2912
Fax: (604) 581-6453
PREMISES ADDRESS
13580 102nd Ave
Surrey, BC V3T 5C5
INSPECTION DATE
April 16, 2018
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
John McGibbon
NEXT INSPECTION DATE
October 16, 2018
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

No

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2
204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION): Soup in pot was probed at 38C and was going to be placed into hold holding unit.

Corrective Action: Soup was boiled (74C) at time of inspection before being placed into hot holding unit. Food itmes to be placed in hot holding units need to be heated to 74C and held at 60C to ensure pathogen growth or toxin production does not occur.
Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Wiping cloths on prep line were being stored on prep tables.

Corrective Action: Wiping cloths should be stored in sanitizer when not in use. Ensure staff are regularly washing and sanitizing food contact surfaces
Wiping cloths should be stored in sanitizer when not in use to prevent pathogen growth on the cloths and food contact surfaces.

Date to be Corrected by: Immediate
Corrective Action(s):


Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): (1) Raw chicken in prep line cooler was stored next to ready to eat vegetables.

Corrective Action: Ensure ready to eat foot items are stored wasy from raw food items to prevent contamination. Ready to eat items were moved at time of inspection

(2) Large plates / scoops were stored inside of bins of pototatoes and coleslaw.

Date to be Corrected by: Immediate

(3) Shatter guards over light fixutres were missing in dry storage area.

Corrective Action: Replace shatter guards to ensure food is protected from contamination.

Date to be Corrected by: 1 Month May 16, 2018
Corrective Action(s):
Violation Score:


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

Comments

Handsinks had hot/cold running water, liquid soap and single-use paper towels
Cold-holding units measured at 4C or below
Freezers measured at -18C or below
Low temperature dishwasher measured at 50ppm at the plate level after the final rinse.
Quat sanitizer measured at 200ppm
No signs of pests at time of inspection
General sanitation and storage was satisfactory
Bar glass washer measured at 12.5 ppm iodine sanitizer