INSPECTION REPORT Health Protection RSHA-AQFSYX

PREMISES NAME White Spot #620		Tel: Fax:
PREMISES ADDRESS 1199 56th St Delta, BC V4L 2A2		INSPECTION DATE August 21, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge)		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 = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer not being cleaned and disinfected after use. Corrective Action(s): Corrected. Ensure all staff are properly trained on cleaning procedures. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Damaged doors/door seals noted on equipment. Cutting boards deteriorating. Corrective Action(s): Repair or replace. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Deteriorating surfaces noted. Corrective Action(s): Continue efforts to keep all surfaces in a state of good repair. Violation Score: 1

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

Comments

- Temperature Control: Temperature logs reviewed. Monitoring conducted.. - Mechanical Dishwasher: Low Temp - chlorine: Ok. - Wiping cloth storage: Discussed. Cloths are to be kept completely submerged in the sanitizer solution. Monitor concentration with test strips. Change routinely. - Bar Glass washer: Chemical additives are to be monitored on a regular basis. - Food Storage: Discussed. Cool down procedures reviewed. - Sanitary Facilities: Ok. Single use towels are not to be stored on kitchen prep lines. - Chemical Storage: Ok. Spray bottles are to be clearly labelled. - Staff Hygiene: Discussed. - Sanitation: Maintain regular cleaning intervals of all areas, including hard to reach areas. (behind/under equipment, etc) - Pest Control: Monitoring program on site. Records reviewed. - Garbage, Recycling and Composting Disposal: Storage area is to be kept clean and organized at all times. All debris is to be kept off of - Ice bin cleaning and disinfection discussed. - Meat slicer cleaning and disinfection: Refer to Violation notes. - Food Safe Trained staff on site. - Corporate Food Safety plan and Sanitation Plan is on site. Staff are required to be trained accordingly.