INSPECTION REPORT Health Protection VCHN-AREQAT

PREMISES NAME White Spot #145		Tel: (604) 597-6657 Fax: (604) 597-6127
PREMISES ADDRESS 7207 120th St Delta, BC V4C 6P5		INSPECTION DATE September 21, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kevin Sorensonl		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: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Dispensing utensils stored directly in dry products (preparation and dry storage area). Corrective Action(s): Store all dispensing utensils outside of dry products. Store utensils in a sanitary manner at all times. Correct immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required inside under the counter coolers, counter tops, door handles to equipment, and underneath grills. Food debris accumulation observed. Corrective Action(s): Correct by September 28, 2017. Violation Score: 3

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

Comments

Routine inspection: Hand sinks (2) provided with liquid soap and paper towels. 200ppm quats dispensed from chemical dispensing station. 200ppm quats available for use in containers with wiping cloths stored in solution when not in use. Labeled spray bottles of 200ppm quats also used. Dishwasher registers 71 degrees C at the plate surface during the final rinse cycle. Bar glass washer registers 12.5 to 25ppm iodine during the final rinse cycle. Bar hand sink provided with liquid soap and paper towels. Walk in cooler at or below 4 degrees C. Walk in freezer at -15 degrees C. Preparation line cooler inserts at or below 4 degrees C. Lower sections and drawer coolers at or below 4 degrees C. 2 door cooler at or below 4 degrees C. Dessert cooler at 4-5 degrees C. Coleslaw stored on ice. Internal food product temperatures at 3 degrees C. Under the cooking line coolers at or below 4 degrees C. Hot holding above 60 degrees C. Serving area and drive thru soup hot holding above 60 degrees C. Serving area small preparation cooler inserts and lower section at or below 4 degrees C. Drive thru condiments cooler and 2 door cooler by exit at or below 4 degrees C. Permit posted in bar. FOODSAFE requirements met at time of inspection. Temperature monitoring records maintained and available for review.