INSPECTION REPORT Health Protection RSHA-AWCT5A

PREMISES NAME White Spot #620		Tel: Fax:
PREMISES ADDRESS 1199 56th St Delta, BC V4L 2A2		INSPECTION DATE February 26, 2018	TIME SPENT 1.75 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 properly cleaned and disinfected after use. Corrective Action(s): Corrected during inspection. 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: Chest freezer/ice cream freezer lids falling apart. Corrective Action(s): Repair or replace. Ice cream is to be kept covered at all times. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating surfaces noted. (ie: flooring/walls, etc.) Corrective Action(s): Upgrades noted. Walk in cooler doors replaced. Continue efforts to keep all surfaces in good repair. Violation Score: 1

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

Comments

- Temperature Control: Monitoring required. Temperature logs reviewed. - Mechanical Dishwasher: Low Temp - chlorine: Ok. - Wiping cloth storage: Quat based sanitizer = Ok. Cloths are to be kept completely submerged in the sanitizer solution. Monitoring required. Change routinely. - Bar Glass Washer: Chemical additives are to be monitored on a regular basis. - Food Storage: Discussed. No double stacking of food containers permitted, while saran wrap is utilized to cover food items. Cool down procedures reviewed. Use of ice during food storage discussed. - Sanitary Facilities: Ok. Single use towels are not to be stored on kitchen prep lines. - Chemical Storage: Ok. Spray bottles are to be kept clearly labelled at all times. - Staff Hygiene: Discussed. - Sanitation: Continue efforts to keep the facility clean and organized at all times. Establish cleaning schedules for all work areas. (ie: behind/under equipment, behind washing machines/freezers, freezer rooms, etc) Any unused items are to be removed to free up space. - Pest Control: An active pest control program is being conducted. Records reviewed. Fruit fly control program is in place. - Garbage, Recycling and Composting Disposal: Storage areas are to be kept clean and organized at all times. Storage bins are to be kept covered at all times. - 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.