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 TAKENFOOD 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