INSPECTION REPORT Health Protection RSHA-B9ASMB

PREMISES NAME White Spot #620		Tel: Fax:
PREMISES ADDRESS 1199 56th St Delta, BC V4L 2A2		INSPECTION DATE February 11, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Ongoing. Corrective Action(s): Violation Score: 1

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

Comments

- Temperature Control: Temperature gauges are to be kept securely fastened inside all refrigeration units. Temperature audits being conducted. Internal temperature monitoring of cooked food items is being implemented. - Mechanical Dishwasher: Low Temp (chlorine) = Ok. Ensure all food contact surfaces are cleaned and disinfected after use or on a timely manner. All items are to be stored in a sanitary manner - handles upward. Utensil storage discussed. - Wiping cloth storage: New storage procedures implemented. Monitoring required. - Food Storage: Separation discussed. Cool down procedures discussed. (ie: 60 C to 20 C in two hours). Double stacking of food storage containers discussed. - Sanitary Facilities: Ok. - Chemical Storage: Ok. - Staff Hygiene: Discussed. - Sanitation: Ok. Facility is to be kept clean and organized. Improvements noted. - Structurally: Ongoing. Deteriorating surfaces noted. Facility is to be kept in good repair. - Pest Control: An active pest control program is being conducted on site. - Garbage, Recycling and Composting Disposal: All items are to be stored in covered, rodent proof containers. Garbage areas are to be kept clean and organized. - Ice Machine: Cleaning and disinfection discussed. - Meat slicer: Cleaning and disinfection procedures discussed. - Food Safe Trained staff on site. - Corporate Food Safety Plan and Sanitation Plan are on site. Staff are to be trained accordingly. Bar: - Temperature: Monitoring required. - Mechanical Glasswasher: Low Temp (Iodine) - Wiping Cloth Storage: Ok. - Sanitary Facilities: Acceptable. Liquid soap/single use towels in storage dispensers are to be kept at bar hand sink. - Food Storage: Ok. - Sanitation: Cleaning procedures discussed. (ie: drip trays) Note: Ice scoops are not permitted to be stored inside the ice.