INSPECTION REPORT Health Protection YTAN-D4VNV4

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 May 2, 2024	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Bill Senghera		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One sanitizer pail in the back prep area was measured at 0 ppm (Quats). Corrective Action(s): Staff changed the solution at time of inspection. 200 ppm Quats detected. Ensure to change sanitizer pail solutions as soon as the solution gets visibly dirty/cloudy, even if it is sooner than 2 hours. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Routine inspection conducted. - Hand washing sinks were accessible/unobstructed and properly supplied with hot and cold running water, liquid soap, paper towels. - Food preparation sink in the back maintained in sanitary condition. - Quat-based sanitizer solution available at 200 ppm for sanitizing food-contact surfaces. *One pail was at 0 ppm in the back prep area (see violation code 302 above). - High-temperature dishwasher reached 75C at the dish surface during final rinse cycle. Good, minimum of 71C at the dish surface is required. - Coolers measured 4C or less. - Freezers meausred -18C or less. - Hot-held food items (soups, gravy, hollandaise, etc.) available at 60C or hotter. - Temperature records available and up to date. Accurate thermometers available onsite. - Good food storage practices noted. All food stored off the floor, properly covered/protected from contamination. - Utensils and equipment maintained in sanitary conditions. Scoops were properly stored and in-use utensils on cook line were stored in ice in between uses. Dipper-well in use for ice cream scoops. - Bar glasswasher measured 12.5ppm iodine. Test strips available. - General sanitation good. - Dry storage area satisfactory. - Regular pest control servicing in place. No signs of pest activity noted at time of inspection. *Please email most recent pest control reports to the health inspector. - FoodSafe-certified staff onsite. *Ensure all certificates are valid/not expired.