INSPECTION REPORT Health Protection JMAA-BLQVQ3

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 February 12, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bill Senghera		NEXT INSPECTION DATE February 13, 2020
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 = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Salad cooler with cut apples, cut / processed vegetables, carrots, and ranch dressings was at an ambient temperature of 9C. Cut vegetables and ranches were internally probed at 9C. Corrective Action(s): Processed vegetables and dressings were voluntarily discarded at time of inspection. Dressings placed in the cooler for <2 hours were immediately placed on an ice bath, and the bottom compartment of the cooler was emptied. Do not use this cooler until a follow-up inspection has been conducted to verify that it can maintain 4C (40F) or less. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Meat slicer, already covered after use, was disassembled and revealed an accumulation of food grime / debris on the blade guard / blade. 2. Soda nozzle and tray unit in bar area had an accumulation of grime on the inside. Corrective Action(s): 1. Meat slicer was cleaned and sanitized at time of inspection. 2. Clean and sanitize aforementioned items. Ensure that the nozzles and tray units are regularly cleaned and sanitized as part of your sanitation plan. Accumulation of grime and debris will be a pest attractant. Correct by: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw meat in walk-in cooler stored on the same shelf or above cooked gravies and cooked chicken. 2. Ladles stored near concentrated QUATS sanitizer at 3-compartment sink. Corrective Action(s): 1. Cooked meats and ready-to-eat products were placed on top of the raw meat in the walk-in cooler. Ensure that raw products are always underneath cooked and ready-to-eat products to avoid the possibility of cross-contamination. 2. Run ladles through dishwasher and place on top rack. Food contact surfaces should not be in contact with any chemical containers at any time. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Salad cooler at an ambient temperature of 9C. Corrective Action(s): Discontinue use of the bottom compartment of the salad cooler. Toppings on top were placed on ice. Repair or adjust the cooler so that it can reach and maintain an ambient temperature of 4C (40F) or less. Violation Score: 3

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

Comments

Routine inspection conducted. The following was noted at time of inspection: 1. Temperatures - Walk-in cooler at 4C - Coolers along cook line (top and bottom compartments) at 4C with the exception of the salad cooler - Tartar sauce mini cooler at 2C - Cooler inserts under stove areas at 4C or less - Ice cream freezer at -14C - Walk-in freezer at -10C **NOTE: Freezer is cluttered from delivery earlier, please re-organize** - Hot-held soups at 60C or greater - Temperature logs were maintained and up-to-date 2. Hygiene and Sanitizing - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - QUATS sanitizer dispenser releases 200 ppm QUATS at point of dispensation. Sanitizing pails throughout facility had 200 ppm QUATS - High-temperature dishwasher sanitizes at a final rinse cycle of 74C at the plate (Minimum: 71C at the plate) - Bar glasswasher dispenses 12.5 ppm iodophor residual at the final rinse cycle at the glass level - Ice machine and ventilation slats maintained in good sanitary condition - Cleaned and sanitized pots, pans, trays in shelving units well maintained 3. Storage Practices - Food products elevated at least 6" off the floor - Toppings and food products inside of coolers are in food-grade plastic bins with lids - Food products inside walk-in cooler appropriately dated with prepared-by and use-by dates, FIFO principle employed - Scoop stored in sanitary condition in holster adjacent to ice machine - Back storage shelving units generally well maintained and organized 4. Pest Control - No signs of recent, visible pest activity noted at time of inspection. Continue to monitor for presence of any rodent activity 5. Administrative - Manager has FoodSafe 1 (Expiry: August 2020) - Permit is posted near front door and is up-to-date