INSPECTION REPORT Health Protection AFOK-ATKU6W

PREMISES NAME White Spot #658		Tel: (604) 581-2912 Fax: (604) 581-6453
PREMISES ADDRESS 13580 102nd Ave Surrey, BC V3T 5C5		INSPECTION DATE November 29, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) John McGibbon		NEXT INSPECTION DATE 2 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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw fish products on the cook line had an internal temperature of 9C. As the inserts may not be deep enough, only keep small portions of fish in the inserts and keep the bulk of the food product in the lower compartment. Lower compartment temperature for cooler was at 4C. Corrective Action(s): Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Spatula used to handle cooked foods were stored between the grill unit and prep table. As this area cannot be adequately and frequently sanitized, this is not a sanitary method of storing utensils. Ensure utensils are store in way that the holding mechanism can be washed and sanitized at least every 4 hours. All wiping rags need to be placed in the sanitizing solution and not on a food contact surface. Ensure dipper well is turned on while it is in use. Corrective Action(s): Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed dishwasher rinsing hands in the a container of sanitizer while wearing gloves after handling dirty dishware and before emptying sanitized items from the dishwasher. Rinsing of hands while wearing gloves is not acceptable and does not replace hand washing or changing of gloves. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: A large bowl was used as a scooping tool for coleslaw in the walk-in cooler. The handle of scoops cannot come in contact with food products. Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of oil and food debris was noted along the cook line. More frequent and thorough cleaning is needed for hard to reach areas. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted: Chlorine dishwasher achieved a final rinse concentration of 100ppm at plate level. Ensure chlorine test strips are available to monitor the unit daily. Iodine bar washer was at 12.5ppm. Walk-in cooler at 4C. Walk-in freezer unit at -18C. Hot holding of food products were at 60C. Undercounter prep coolers and standup cooler beside the cooler units were at 4C. Quats dispenser and solutions in food preparation area were at 200ppm. Liquid pasteurized eggs used for omelettes. Raw eggs used for individual egg servings. Food items stored at least 6 inches off the ground.