INSPECTION REPORT Health Protection YTAN-CXTTHK

PREMISES NAME White Spot #651		Tel: (778) 574-7888 Fax: (778) 574-5005
PREMISES ADDRESS 116 - 15157 No 10 Hwy Surrey, BC V3S 9A5		INSPECTION DATE November 22, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bill Senghera		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: 1) Old mouse droppings noted in the corner of the dry storage area. 2) Drain flies/fruit flies present in the bar area. Corrective Action(s): 1) Thoroughly clean and sanitize floors in hard-to-reach areas of the dry storage area, such that daily monitoring for any new pest activity can be properly done. 2) Have your pest control company service for drain flies/fruit flies. Correct by: Today. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was left open. Corrective Action(s): Do not leave doors open unless a screen door is in place. Corrected at time of inspection. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A few fluorescent lightbulbs were burnt out in the back kitchen prep area. Some light covers were also missing. Corrective Action(s): Replace all burnt out bulbs and ensure proper light covers or protective sleeves are available and in use, in case of any bulb breakage. Correct by: 2 days. Violation Score: 3

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

Comments

- Routine inspection conducted. - Hand washing sinks were accessible/unobstructed and properly supplied with hot and cold running water, liquid soap, paper towels. - Food preparation sink maintained in sanitary condition. - Quat-based sanitizer solution available at 200 ppm for sanitizing food-contact surfaces. - High-temperature dishwasher reached 77C at the dish surface during final rinse cycle. Good, minimum of 71C at the dish surface is required. - Coolers measured 4C or less. - Freezers meausred -18C or less. - Hot-held food items (soups, hollandaise sauce) available at 60C or hotter. - Temperature records available and up to date. Accurate thermometers available onsite. - Good food storage practices noted. All food stored off the floor, properly covered/protected from contamination. - Utensils and equipment maintained in sanitary conditions. Scoops were properly stored and in-use utensils on cook line were stored in ice in between uses. Dipper-well in use for ice cream scoops. - Bar glasswasher measured 12.5ppm iodine - General sanitation good. - Regular pest control servicing in place. - FoodSafe-certified staff onsite.