INSPECTION REPORT Health Protection BWOI-AG9QXF

PREMISES NAME White Spot #610		Tel: (604) 467-3922 Fax: (604) 467-3909
PREMISES ADDRESS 20855 Lougheed Hwy Maple Ridge, BC V2X 2R2		INSPECTION DATE December 2, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) John Jahangiri		NEXT INSPECTION DATE December 06, 2016
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: High (≥30) Total Score = 38

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Salad cooler not properly cold holding at approx 11 to 12C. All PHF's discarded. Corrective Action(s): Donot use cooler until repaired. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping rags when not in use must be kept in sanitizer buckets Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Clean floor below shelving inside main walk in cooler as well as cleaning the wheels of the mobile racks Grill exhaust canopy requires cleaning Underside of counters above food preparation areas requires cleaning Corrective Action(s): Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Remove or replace mat in meat slicer area as it is a tripping hazard due to it being damaged Repair door to hamburger cooler so that it closes properly Salad cooler running too warm at 12C. Repair cooler as discussed Corrective Action(s): Violation Score: 9

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

Comments

*As per your food safety plan, sauteed mushrooms must be kept mechanically refrigerated, not in an ice bath. *Cooler opposite salad cooler is borderline. Have your technician examine it as discussed. Main dishwasher at approx. 70ppm chlorine and 130F. Soap dispensed into wash cycle sanitizer buckets containing wiping rags at 200ppm Glasswasher at 130F and approx. 17ppm Iodine in final rinse. Soap dispensed into wash tank