INSPECTION REPORT Health Protection KKIM-CD8U42

PREMISES NAME White Spot #115		Tel: (604) 299-4423 Fax:
PREMISES ADDRESS 4129 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE April 6, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge)		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 = 15

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: - Grease accumulation on vent hood - grill line. - Water pooling in the drinks cooler - front area - Old rodent droppings in storage space downstairs. - Grease and food debris build up underneath deep fryer units. - Food debris underneath stainless steel counter top with rice, flour, panko containers. Corrective Action(s): - Clean areas noted above. Remove all droppings, food debris and grease build up. Date to be corrected by: immediately. Violation Score: 15

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

Comments

All handsinks fully equipped. All cooling units measured at 4C or below. All hot held items measured at 60C or above. Ambient temperature of hot holding cabinet for take out orders measured at 60C or above. All freezer units ranged from -15C to 0C (Single door cabinet freezer holding frozen fries measured at 0C; repair this unit or review proper usage practices to ensure the ambient temperature & food temperature is maintained in minus Celsius range. -18C or below is ideal.) High temperature dishwasher reached 71C or above during the final rinse cycle. QUAT sanitizer in red buckets measured at 200ppm with test strips. Peroxide sanitizer used for sanitizing booths, door knobs, handles and other non-food contact surfaces. Dipperwell for ice cream scoops well maintained with cold running water. Ice machine in sanitary condition with scooper stored outside in a designated container. Store is managed monthly by Ecolab for pest control - Ensure the report covers the finds and suggestions for pest control. No signs of active pest activity observed at the time of inspection. Burger patty cooking procedure reviewed with staff - staff ensures internal temperature reaches 165F or above by measuring with probe thermometer. Report reviewed with manager on duty.