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 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 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