Fraser Health Authority



INSPECTION REPORT
Health Protection
VCHN-CWNSK5
PREMISES NAME
Dspot Dessert Cafe		Tel: (604) 596-0024
Fax:
PREMISES ADDRESS
8555 120th St
Delta, BC V4C 6R2		INSPECTION DATE
October 16, 2023		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
5 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
No
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): At the time of inspection no approved food contact surface sanitizer solution for the kitchen.
Corrective Action(s): Ensure during operation the kitchen is provided a 200ppm quats sanitizer solution is available for use at all time.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
104 - Permit not posted in a conspicuous location [s. 8(7)]
Observation: Permit to operate issued by Fraser Health not posted in plain view of the public.
Corrective Action(s): Post the permit to operate in plain view of the public. Correct by October 23, 2023.
Violation Score:

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

Routine inspection:

Front service area:
Hand sink provided with liquid soap and paper towels.
200ppm quats available for use in labeled spray bottle.
Preparation cooler inserts and lower section at or below 4 degrees C.
Display cooler at 3-4 degrees C.
Ice cream freezer at -18 degrees C. Dipper well in use.
Under counter cooler at or below 4 degrees C.

Kitchen:
Hand sink provided with liquid soap and paper towels.
2 compartment sink available for use. 200ppm quats dispensed from chemical dispensing station.
Dishwasher registers 50ppm chlorine during the final rinse cycle. Test strips available for use.
Hot holding at or above 60 degrees C.
Under the counter cooler at or below 4 degrees C.
Under the counter freezer at or below -18 degrees C.
Preparation cooler inserts and lower section at or below 4 degrees C.
Walk in cooler at 3 degrees C.
Walk in freezer at -20 degrees C.
Dry storage area clean and organized.
FOODSAFE requirements met at time of inspection.

Note: temperature monitoring records not maintained. Ensure temperatures of all coolers, freezers, hot holding, and dishwasher final chlorine rinse concentration are recorded daily.