INSPECTION REPORT Health Protection ABAI-ATD25Q

PREMISES NAME White Spot #115		Tel: (604) 299-4423 Fax:
PREMISES ADDRESS 4129 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE November 22, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 Months
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 = 13

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted food in prep cooler inserts and sauces stored in refrigerated inserts beside cookline at 10C to 12C. No issues with temperatures under compartments of the cooler units. Corrective Action(s): Remind staff to keep lids on inserts and prep coolers closed as much as possible to maintain temperature of foods. Ensure turn over rate of 2 hours or less if unable to maintain 4C or less (time tracking required). Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Premises appears very cluttered. Dirty pots for discarding oil noted on floor behind/under hand sink in prep area. Food debris/grease build up noted under equipment and floor piping. Light dust build up noted on ceiling tiles above cookline. Flooring is wet and greasy in some areas. Corrective Action(s): Do a thorough cleaning in the above noted areas. Pull out all equipment and ensure a 'deep cleaning' is done in all the hard to reach areas. Organize food preparation areas/equipment so that the premises is less cluttered. Remove any unused equipment/items if necessary. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Ceiling lights in dry storage area, prep area, take out area and cookline are missing covers. Sealant on flooring in dry storage area downstairs is wearing away. Some broken tiles noted throughout the food preparation areas. Corrective Action(s): Replace light covers or install sleeves. Finish exposed flooring to render it smooth and washable. Repair/replace broken tiles as needed. Violation Score: 5

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

Comments

Hand wash stations were fully equipped (soap, paper towel, hot and cold running water) and fully accessible. All coolers 4C or less (walk in, under counter, bar coolers, prep coolers...etc). See violation code 205 regarding foods in inserts of the prep coolers on the cookline. Walk in freezer -16C. Ensure all frozen potentially hazardous foods are stored at -18C or less. All hot holding higher than 60C (gravy, soup..etc) No obvious sign of pest infestation noted at time of inspection. Premises has contract with pest control company. Follow all recommendations made by technician. No major issues noted on last pest control report. Meat slicer appeared clean at time of inspection. Manager confirmed that meat slicer is taken apart and thoroughly cleaned and sanitized after each use. Scoops for ice cream were stored in dipper well with running water. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Reminded staff to ensure container for ice scoop is put through the dishwasher at the end of the night and checked/emptied throughout the day to prevent the accumulation of stagnant water. Quat sanitizer at source, in spray bottles and in containers with cloths submerged 200ppm. Test strips available. High temperature dish washer achieved 71C (with thermolabel). All stored foods were covered and stored off the ground.