INSPECTION REPORT Health Protection JELR-C6W286

PREMISES NAME White Spot #620		Tel: (604) 943-5715 Fax:
PREMISES ADDRESS 1199 56th St Delta, BC V4L 2A2		INSPECTION DATE September 15, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One of the "au jus" containers on line food temperature is at aobut 130 F. Corrective Action(s): Au jus used to store cooked burgers (when busy) should be at 140 F /60C or hotter. Reheat au jus to 165F/ 74 C and keep hot foods at 140 F or hotter. Corrected. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knife at line cooler by deep fryers is stored between counter and line cooler (surfaces are not clean). Corrective Action(s): Store knives so that they will not be contaminated during storage. Knife removed from this area during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor in the back loading area (near walk in cooler) requires better cleaning. Floor in hard to reach areas such as underneath hallway storage shelves needs cleaning. Corrective Action(s): Follow your routine cleaning schedule. Clean in corners and under equipment and shelves. This will help as well with pest control monitoring. Violation Score: 3

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

Comments

Coolers - satisfactory (40 F/ 4 C or colder) with the exception of the drawer coolers which were measured at 5-6 C air temperature but are opened and closed throughout day and only for temporary storage of food. Hot holding - steam table food is above 140 F /60 C with the exception of one pan of "au jus" - see above. Hollandais was at 140 F in hot water bath - stir frequently. Follow your food safety plan which states that if hollandais is being hot held is has a shelf life of 4 hours and is then to be discarded. Allergens - discussed. Records - temperature records are kept for coolers and for the hot holding units and cooked burgers. Some coolers are alarmed. 4 oz burger cooked temperature was at 165 F right off of grill. Larger patties kept on grill longer and cooked temperature was above 165F. Lettuce/produce washed - prep sink available. Hand washing stations have hot/cold water, liquid soap, and paper towels in dispensers. Tongs are stored in cold water with ice and water is changed regularly when ice melts. Raw meat tongs are stored separately from raw fish/chicken tongs - review procedures with staff. All tongs, utensils, cutting boards, etc. if used continuously are washed and sanitized every hour. Quats sanitizer used - 200ppm measured in sani-buckets. Commercial dishwasher has a final chlorine sanitizing rinse of 100ppm (50 +ppm) chlorine. Test strips available. Glassware washer in the bar area have a final sanitizing rinse of iodine at 12.5ppm - test strips are available. Records are kept for exhaust hood and grease trap maintenance. Food Safe - Manager on site has valid Food Safe certificate. Food safety plan and sanitation plan are available on site via computer. Covid-19 - current Orders are being followed. Pest control. The back loading area is to be cleaned (floor etc.). Monthly pest control contract. Weather stripping under back loading area door appears to be ok - check regularly and seal any gaps where pests can enter. Today, pest monitoring trap in the loading bay area is empty. Continue with your daily monitoring and pest control program. ***Note: Caulking along the back of some of the counters is becoming worn. Inspect surfaces to make sure that they can be cleaned. Copy of this report reviewed and left with Manager.