INSPECTION REPORT Health Protection ZDER-AWD2GZ

PREMISES NAME White Spot #163		Tel: (604) 431-5100 Fax: (604) 431-7477
PREMISES ADDRESS 7519 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE February 26, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Frank Mandarino		NEXT INSPECTION DATE 6 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 = 6

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gravy noted in hot hold unit at 57 C with probe thermometer. Corrective Action(s): Ensure all hot held foods are maintained at or above 60 C. Increase temperature of gravy above 60 C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Flooring at entrance to bar is breaking down, pieces missing. Currently damaged flooring covered by non-slip bar floor mats. Corrective Action(s): Ensure flooring is repaired to be smooth, durable, non-absorbent and easy to clean. Current condition does not meet requirements. Repair / replace entrance part/piece of flooring to meet standard. Correction date: 3 months. Violation Score: 1

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

Comments

Routine: 1. Line prep coolers (right to left): (1) 4 C / (2) 3 C / (3) 3 C / (4) 4 C (5) 3 C 2.Line freezers: -20 C / ice cream: -17 C 3. Walk in cooler: 2 C / freezer: -18 C 4. Grill coolers: 2 C 5. Breakfast cooler inserts (with cover): 4 C 6. Hot holding units: 64 C - 72 C (soups) / 57 C (gravy)*** (violation noted above) 7. Beverage coolers: <4 C -High temp dishwasher noted: 74 C at the plate (>82 C at gauge) -Glasswasher noted: 12.5 ppm iodine -Sanitizer at dispenser and line spray bottles noted 200 ppm QUATS. Ensure all sanitizer buckets are changed every 2 hours to maintain 200 ppm QUATS in open buckets. - Cooking utensils at grill stored in ice between uses. -Hot foods are rapidly cooled in large sink with ice bath before being labeled, covered and placed in walk in cooler - Food storage practices appear satisfactory. Storage is organized, products are labelled, food is protected from contamination. -No pest activity noted during inspection -Ice machine appears to be maintained in sanitary condition -All handsinks have hot & cold water (mixed), liquid soap and paper towel provided. -General sanitation satisfactory