INSPECTION REPORT Health Protection RLAM-B9ASP2

PREMISES NAME White Spot #658		Tel: (604) 581-2912 Fax: (604) 581-6453
PREMISES ADDRESS 13580 102nd Ave Surrey, BC V3T 5C5		INSPECTION DATE February 11, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) John McGibbon		NEXT INSPECTION DATE February 13, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1)Glass washer at front bar is maintaining a 0 ppm concentration of iodine. 2) Quat sanitizer bucket maintaining 100ppm. The sanitizer buckets should maintain 200ppm concentration at all times. Corrective Action(s): 1) Do not use front bar glass washer and use the back dishwasher to clean all glassware. 2)Change all quat sanitizer buckets. Date to be corrected: immediately

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Handwashing sinks by the front bar beside the ice bin does not have a splash guard in place to protect the ice from splashing when an employee washes their hands. This subjects the ice to contamination. 2)Back kitchen handsink has the papertowel roll in a position where employees have to reach over the gravy hot holding unit. This subjects the hot hold food items to contamination when wet drippings hands are placed over the gravy unit. 3)Plate is used as a scoop for the coleslaw in the walk-in cooler. Handles should never touch the food item. Corrective Action(s): 1)Install splash guard for the front bar handsink. 2)Move the paper towel roll to a position where employees do not have to reach over the hot holding units. 3)Obtain a proper scoop for the coleslaw. Date to be corrected: today Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Glasswasher is maintaining 0 ppm iodine concentration. Glasswasher must achieve 12.5 to 25ppm iodine concentration. Corrective Action(s): Fix glasswasher to maintain 12.5-25 iodine concentration. Date to be corrected: Feb 13 2019 Violation Score: 9

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

Comments

-Routine inspection -Handwash stations have liquid soap, paper towel, and hot water -Dishwasher is maintaining 100ppm chlorine sanitizer -No signs of pest activity. Pest reports available on site for review -Coolers measured 4C or less -Freezers measured -18C or less -Hot holding units were measured 60C or higher. Lids were left on

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RLAM-B9ASP2
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment