INSPECTION REPORT Health Protection LKIM-CX4Q2A

PREMISES NAME White Spot #115		Tel: (604) 299-4423 Fax:
PREMISES ADDRESS 4129 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE October 30, 2023	TIME SPENT 1.5 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chocolate milk in bar cooler found to be at internal temperatures of 12.1 degrees Celsius. CORRECTED DURING INSPECTION - item discarded. . Corrective Action(s): Do not use bar cooler to store any potentially hazardous food item until such time as it is repaired and cooler temperatures of less than or equal to 4 degrees Celsius are maintained. Use adjacent coolers for storage of potentially hazardous food items as these units are maintaining temperatures of less than or equal to 4 degrees Celsius. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dipper well was not turned on upon arrival of EHO with multiple items sitting in stagnant water. Common use item (knife) rinsed in hand sink. Some buckets of sanitizer solution found to be at concentrations less than 200 ppm QUAT Ice machine scoops stored in dirty container CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure staff are remembering to check that dipper well has been turned back on in morning. Staff are turning off water source due to leak. Remind all staff the under counter water source is to be turned on in the morning. Repairs are to be made to dipper well immediately. Common use items are not to be rinsed in hand sink. If item requires a proper clean it is to be cleaned in dishwasher unit. Discussed with Manager- knives are wiped between uses with sanitizer and after each "shift" (lunch, dinner, etc) they are properly washed, rinsed and sanitized in dishwasher. Ensure staff are checking sanitizer solution dispensed from dispensing unit prior to use. Ensure staff are checking sanitizer solution and changing sanitizer solution throughout the day. Ensure staff remember to clean all ice scoops and the container they rest in each day. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door is not tight fitting. . Corrective Action(s): Have door sweep assessed by Pest Technician and repair/replace sweep if Pest Technician determines this as a potential entry point. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in the following areas: - Floor under equipment along cook line and in food preparation areas - Lower Shelves throughout . Corrective Action(s): Ensure proper cleaning occurs. Nightly janitorial staff are to be reminded to clean floors under equipment Staff are to ensure shelves are cleaned. Particular attention to waste grease areas. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front two door under counter bar cooler unit malfunctioning. Unit ambient air temperatures measured at 11-14 degrees Celsius. - Internal temperature of food item measured to be at 12.1 degrees Celsius Dipper well unit leaking. Duct tape is used to make repairs to ice cream freezer. . Corrective Action(s): 1) Have technician service under counter two door bar unit. Ensure temperature gauge is measuring properly at electronic monitoring system 2) Have plumber inspect dipper well waste pipes to determine where leak is and repair. Ensure staff are remembering to turn on unit in morning if turning off water source overnight to prevent leaking. 3) Lid of ice cream freezer is not to be repaired with duct tape. Order new parts. . Violation Score: 9

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (75) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Ice machine in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper tong use methods observed for cooked food items at grill - Proper thawing techniques observed - use of cooler units for thawing observed - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - hair nets in use - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Milkshake blenders in good sanitary condition - stored in cooler unit - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - FOODSAFE level on or equivalent Certified staff present during inspection