Fraser Health Authority



INSPECTION REPORT
Health Protection
JMAA-AY7VF8
PREMISES NAME
White Spot (Morgan Crossing)
Tel: (604) 560-5550
Fax: (604) 560-5552
PREMISES ADDRESS
15877 Croydon Dr
Surrey, BC V3S 2J6
INSPECTION DATE
April 26, 2018
TIME SPENT
2 hours
OPERATOR (Person in Charge)
Paul Gilley
NEXT INSPECTION DATE
6 Months
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
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Multiple infractions were observed:
1. EHO observed multiple staff members changing sanitizer solutions at beginning of inspection. However, soiled towels were present in the main kitchen and were used to wipe knives and cutting boards, then placed back into a separate pail.
2. Area inside soda dispensing gun nozzle was filled with mildew and grime.
3. Bottom tray for soda gun contains mildew and grime.
Corrective Action(s): 1. Do not re-use soiled cloths. Sanitizing cloths are intended to be immersed inside a sanitizing pail or used once with spray bottles, then laundered after use.
2. Gun nozzle was disassembled and sanitized. Ensure that this is done at the end of each day.
3. Bottom tray was thoroughly cleaned and sanitized. This should also be done at the end of the day.

Proper sanitization is vital at this time, especially as there are flies hovering over and around the bar. There is the potential that flies lay eggs around areas with sugary residues.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Handles of two tongs placed directly inside the cooler underneath the stove were directly contacting raw chicken.
Corrective Action(s): Handles were cleaned and sanitized at time of inspection. Ensure that tongs are securely stored (e.g. on ice) and separate from other types of tongs (e.g. chicken tongs should be separate from seafood and vegetarian tongs).
Violation Score: 3

304 - Premises not free of pests [s. 26(a)]
Observation (CORRECTED DURING INSPECTION): ~ 10 flies present near composting area of kitchen and the soda dispensing area of bar.
Corrective Action(s): Replace fly sticky traps with new ones, and consult with your professional pest control company on management of fly activity near the bar.
Violation Score: 3

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

Routine inspection conducted. Facility is generally maintained in good sanitary condition. The following observations were noted:

1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders)
- Undercounter prep coolers, cooling wells, stand-up coolers, beverage coolers all at 4C
- Walk-in cooler at 3C
- Hot-holder for soups and gravy at 65C
- Walk-in freezer and stand-up freezer at -18C
- Temperature logs are current and up-to-date

2. Hygiene and Sanitizing
- Handwash stations in kitchen, employee and client washrooms, bar area all adequately stocked with hot/cold running water, liquid soap, and single-use paper towels
- High-temperature dishwasher has a final rinse cycle of 74C at the plate (minimum: 71C)
- Glasswasher contains a final rinse residual of 12.5 ppm iodophor at the glass (minimum: 12.5 ppm iodophor)
- Utensils, ladles, cups are generally maintained in sanitary condition
- Sanitizing dispenser releases 200 ppm quats
- Oasis MultiQuat 146 spray bottles contain 200 ppm quats, sanitizing pails contain 200 ppm quats
- Ice machine maintained in sanitary condition
- Beer coolers and glass storage area in bar is well maintained

Note: Not all bartenders are aware of how to properly read the test strip for iodophor. Please follow EcoLab's specifications and directions on how to assess for a 12.5 ppm iodophor residual (colour of test strip should change to light purple)

3. Storage
- Take-out trays, condiments are stored in original packaging inside cabinets
- Sanitized equipment is securely stored on wire shelving and trays
- All items are elevated at least 6" off floor
- All raw items placed underneath cooked and ready-to-eat items / produce
- Food containers are covered with either seran wrap or tight-fitting lids
- Food ingredients are dated, FIFO system is employed

4. Administrative
- Manager on duty has FoodSafe 1
- Permit posted. Please contact Fraser Health - Health Protection Billing Department at 604-918-7677 to arrange payment for this years' fiscal permit fees

5. Pest Control
- Facility hires professional pest control company to conduct monthly audits
- Last inspection on April 23, 2018 has indicated beetle activity in dining area that has since been addressed

Recommendations:
Bar:
- Do not store beer nozzle covers inside hot soda and water unless there is an approved rationale for this practice
- Beer nozzle covers may be stored inside a quaternary ammonium compound (sanitizer) solution, then rinsed in the morning prior to insertion back into the nozzle cover
Kitchen:
- Store tongs for seafood, meats, and vegetarian dishes in separate ice containers along cook line. Many individuals are allergic to seafood but not to chicken / meats