INSPECTION REPORT Health Protection DSOG-ARLUTF

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 September 27, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Paul Gilley		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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice cream scoops stored on the prep tables. There was leftover ice cream debris. Corrective Action(s): Ensure to store ice cream scoops inside the dipping well with constant flow of water. Date to be corrected: Today and ongoing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Raw eggs stored in bins on wire racks above ready-to-eat vegetables/salads inside the walk in cooler. Corrective Action(s): Ensure to practice proper storage of food items. All raw meats and eggs must be stored on lower wire racks and all ready-to-eat vegetables/salads. Date to be corrected: Today and ongoing. Violation Score: 3

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

Comments

- General sanitation is good. - All handwashing stations (main kitchen, bar, service area) stocked with cold/hot running water, soap, and paper towels. - All coolers (walk in, prep, undercounter, upright) < or = to 4C. - All freezers (walk in, undercounter, upright) < or = to -18C. - Most food items are stored in plastic/metal insert containers with lids or wrapped, dated, and labeled. - All hot holding units > 60C. - High temperature dishwasher achieved 76C at the plate's level during the final rinse cycle. - Glasswasher dispensed 12.5 ppm iodine sanitizer at 56C at the plate's level. - Surface sanitizer available in spray bottles and red buckets with presoaked wiping cloths at 200 ppm QUAT solution. Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area, bar) at all times to clean and sanitize any food contact surfaces. Change the sanitizer solution in bottles and buckets regularly to ensure strength is adequate. - Dry storage area is satisfactory. Dry food items stored in carts with proper lids. - Food items are covered with proper lids. - Ice machine is clean, free of any build up of debris. - No signs of pest activity. Fruit fly tapes used in the main kitchen underneath the dishwasher. - FOODSAFE certified staff.