INSPECTION REPORT Health Protection RLAM-CR7TSE

PREMISES NAME White Spot #633		Tel: (604) 536-3132 Fax:
PREMISES ADDRESS 1681 152nd St Surrey, BC V4A 4N3		INSPECTION DATE April 24, 2023	TIME SPENT 1.5 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice machine upper compartment has black and pink buildup and a brown discoloration in the water well. Corrective Action(s): Discard ice. Clean and sanitize ice machine. Operator will obtain alternative ice from approved sources Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): First few dishwasher cycles checked with inspector's thermometer were reading 52C and 62C. Procedures for dishwasher are to turn off the dishwasher when it is not in use. Corrective Action(s): Turn on the machine and let the water temperature heat up to manufacturer standards. When the humming sound stops that may be an indication that water temperature is at correct temperature. Keep machine on so the water temperature does not drop below sanitizing standards. Violation Score: 5

Non-Critical Hazards: Total Number: 1

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Chicken breast internal temperature was measured on the grill Corrective Action(s): Measure foods off the heat source so a false reading is not measured Violation Score: 1

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

Comments

-Routine Inspection -Hand washing stations contain hot and cold running water, liquid soap, and paper towels -Refrigeration 4C or less -Freezers -18C or less -Hot holding measures above 60C -General sanitation is adequate -Dishwasher rinse cavity measures 71C after multiple cycles. Inform staff not to turn off machine and find a way to monitor inside the rinse cavity. -Glass washer measures 12.5ppm iodine -No signs of pest infestation -Food storage practices are acceptable. Do not overstock food in refrigeration inserts.