Fraser Health Authority



INSPECTION REPORT
Health Protection
MBEK-BL3W4J
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
January 22, 2020
TIME SPENT
1.25 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 = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Small amount of cleaning required for the following areas:
1. Interior and door seals of under counter cooler located closest to dishwashing area.
2. Floor under toaster unit.
Corrective Action(s): Ensure above noted areas are properly cleaned to remove food and other debris / spills. Food debris / spills may potentially attract pest activity. Date to be corrected by: Today.
Violation Score: 3

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

Routine inspection conducted:
Coolers (including milk/cream dispenser) at 4 degrees C or less.
Freezers at -11 to -22 degrees C.
Hot holding internal food temperatures at 60 degrees C or more.
Final internal cooking temperature (beef patty) measured at greater than 74 degrees C.
Thermometers available for cold holding units.
Probe thermometers available for internal food temperature checks.
No concerns with food storage at time of inspection.
In use utensils stored in ice water.
Ice cream dipper well functional.
Bulk dry food items stored in covered containers. Scoops stored separately.
Reviewed cooling procedures--no concerns. Ice wands available.
Food items observed to be thawing in walk in cooler.
Hand washing sinks are unobstructed and supplied with warm running water (mixed valve), liquid hand soap, and single use paper towels.
Staff observed to be properly washing and drying hands.
Hair nets and non-latex gloves available.
Quaternary ammonium compounds (quats) sanitizer available at 200 ppm in buckets, from dispenser, and in sanitizing compartment of three-compartment sink (200 to 400 ppm quats).
High temperature dishwasher measured 76 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C at the utensil surface).
Bar glass washer measured at 25 ppm iodine in rinse residual.
Stored utensils and equipment in sanitary condition.
Ventilation hood satisfactory.
Separate designated areas available for staff personal items and for chemical storage.
No signs of pest activity observed at time of inspection.
Temperature and sanitation logs up to date.
Permit posted at front.