INSPECTION REPORT Health Protection MBEK-BHFTEV

PREMISES NAME White Spot (Morgan Crossing)		Tel: (604) 560-5550 Fax: (604) 560-5552
PREMISES ADDRESS 15877 Croydon Dr Surrey, BC V3S 2J6		INSPECTION DATE October 30, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Paul Gilley		NEXT INSPECTION DATE November 01, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One sanitizer bucket (located at bar) was measured at 50 ppm or less quats. Corrective Action(s): Sanitizer bucket refilled at back area dispenser and measured 200 ppm quats. Ensure sanitizer is always available at the correct concentration required for effective sanitizing of food contact surfaces. 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

Routine inspection conducted: - Coolers at 4 degrees C or less - Freezers at -12 to -20 degrees C - Hot holding internal food temperatures at 60 degrees C or more - Thermometers available for cold holding units - Multiple probe thermometers available on site for internal temperature checks - Raw animal products were not observed to be stored above ready-to-eat foods - Ice wands, ice baths, and cooling racks observed to stored on site and/or in use for cooling - Food observed to be stored off the floor - Dry storage food cans observed to be in good condition - Hand washing stations are unobstructed and supplied with warm running water (mixed valve), liquid hand soap, and single use paper towels. - Quaternary ammonium compounds (quats) sanitizer measured at 200 ppm in labeled sanitizer pails, spray bottle, at 2-compartment sink (200 to 400 ppm) and back dispensing unit* - High temperature dishwasher measured 72 degrees C at the utensil surface during the final rinse (minimum: 71 degrees C at the utensil surface) - Bar glass washer measured 12.5 to 25 ppm iodine in rinse residual (required: 12.5 to 25 ppm iodine) - Equipment observed to be in sanitary condition (e.g. deli slicer, ice machine / bins / scoops) - In use utensils stored in ice - Ventilation canopy in clean condition - Personal items such as coats and bags stored in a designated area away from food - No pest concerns observed at time of inspection - FOODSAFE requirements met at time of inspection - Temperature and sanitation logs maintained - Permit posted at front *Exception: Refer to violation code 302 for details.