INSPECTION REPORT Health Protection LKIM-CRYQFX

PREMISES NAME White Spot #115		Tel: (604) 299-4423 Fax:
PREMISES ADDRESS 4129 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE May 19, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO two buckets of sanitizer solution in back prep are at concentrations of less than 200ppm QUAT. CORRECTED DURING INSPECTION Upon arrival of EHO tongs were all stored in one container - yellow, blue, silver handled tongs. CORRECTED DURING INSPECTION . Corrective Action(s): Ensure staff are changing sanitizer solution throughout the day Ensure separate storage containers for tongs. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Two rodents observed on back glue board next to open back door. One rodent was alive at time of inspection. . Corrective Action(s): Replace glue board Ensure staff are made aware of incident and to keep back door closed even during hot weather. Rodents are very active in City of Burnaby and can enter facility easily through open doors. Report dead mice to Pest Control Technician Follow recommendations of Pest Control Technician . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door is not tight fitting. Discuss back door with Pest Control Technician. The bottom point at which the two doors meet has large hole. The sides of the automatic doors when closed have small gap between building and doors. Show areas to Pest Control Technician. Back door left in open position during inspection. . Corrective Action(s): Gaps of back door must be sealed as rodents have been found in this area. With the warmer weather staff will be tempted to keep back door open - discuss with staff the potential for rodents to enter the kitchen as they have today. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required on floor in hard to reach areas. Janitorial staff are not cleaning in corners. Food is on floor. This is a pest attractant and will contribute to pest infestation. Back walls of prep area require cleaning. . Corrective Action(s): Discuss floors with Janitorial Staff. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ice cream freezer has duct tape keeping lid together. Duct tape is not suitable for food preparation areas as it is not easily cleanable. . Corrective Action(s): Ensure lid is repaired/replaced. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (78.1) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper cooling methods observed for previously cooked food items – portioning occurring - Proper thawing techniques - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Hair nets - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection - Dipper well in use upon arrival of EHO - Tongs stored in cold water (4 degrees Celsius upon arrival of EHO)