INSPECTION REPORT Health Protection JCRH-BGRVBC

PREMISES NAME White Spot #163		Tel: (604) 431-5100 Fax: (604) 431-7477
PREMISES ADDRESS 7519 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE October 8, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Frank Mandarino		NEXT INSPECTION DATE October 09, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: - Final rinse of high temperature dishwasher measured 67.5C at dish surface measured with min/max thermometer. This temperature is not adequate to effectively sanitize the dishes. Temperature must be 71C at dish surface. Thermolabel was also used to verify that temperature did not reach 71C Corrective Action(s): - Closure Order issued. See requirements of Order. Violation Score: 25

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Spills and miscellaneous debris noted on floor between ice well and handsink in bar area and between beer tap unit and glass chiller unit. - Mould/mildew noted on silicone in dishwashing area - Food debris noted on walk-in freezer floor Corrective Action(s): - Thoroughly clean above noted area to remove spills and debris. - Replace silicone in dishwashing area [Correction date: 15-Oct-2019] Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - High temperature dishwasher rinse cycle temperature not adequate to sanitize dishes. Temperature at dish surface measured was 67.5C with min/max thermometer. Thermolabel was also used to confirm temperature was not 71C. Corrective Action(s): - Repair dishwasher so that it is operating according to manufacturer's specifications and capable of sanitizing dishes. Closure Order issued. Violation Score: 9

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

Comments

- Handsinks supplied with liquid soap and paper towel. Observed frequent handwashing by staff. - Staff washroom supplied with liquid soap and paper towel. - Sanitation of the kitchen and equipment satisfactory aside from areas noted in violation above. - Coolers were operating at acceptable temperatures (4C or colder): - Walk-in cooler 3C - Milk/cream dispenser 1C - Danby black cooler 4C - Prep cooler with drawers 2C - 2 door under grill cooler 4C - Single door under counter cooler 3C - Prep cooler (sauces) 4C - Prep cooler 2 door units 3C, 4C - 4 door undergrill cooler 3C - 2 door dessert cooler 2C - Bar cooler 3C -Freezers were maintaining product in a frozen state: - Walk-in freezer -23C - Chest freezer -17C - Ice cream freezer -14C - Single door undercounter freezer -20C - Hot holding unit maintaining gravy, sauces >60C - In use utensils stored in ice water. Ensure utensils are switched with clean ones or cleaned/sanitized every 4 hours (or according to sanitation procedures) - Quats sanitizer solution present for sanitizing food contact surfaces. Concentration of all buckets of solution measured 200ppm. - 12.5ppm Iodine detected from glasswasher rinse to sanitize glassware. *Obtain new test kit for measuring/checking Iodine residual. Test strips being used do not correspond with test kit colour read indicator. - Records for temperature monitoring were up to date. - No signs of pest activity noted. - Manager has completed Foodsafe level 1. Certificate shown at time of the inspection.