INSPECTION REPORT Health Protection NTRG-BMSTUT

PREMISES NAME White Spot #659		Tel: (604) 864-5744 Fax:
PREMISES ADDRESS 36035 North Parallel Rd Abbotsford, BC V3G 2C6		INSPECTION DATE March 17, 2020	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Tammie Henal		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 41

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods were above 4C in the following coolers: 1. Undercounter cooler drawers in front of stove near dishwashing station. Top drawers: Quinoa 12.2C (L), mashed potatoes 7.5C (M), sliced beef 10.9C (R). Bottom drawers: raw shrimp 8.8C (L), raw rish 9.9C (M), raw chicken beside ice 4C (R). Operator was instructed to keep less food in these units, 3/4 of amounts of items were moved back to the cooler, ice were placed underneath the ones remaining. Temperature was adjusted (lowered). 2.Undercounter drawers under the grill in the middle. Top drawers: cooked potatoes 4.0C (L), onions 6.2C and mushrooms 8.2C (M), bacon 27.6C, meat patties at 7.0C (R). Air temperature checked at 6.0C. All items were moved back into the cooler until temperatures are checked. Air temperature checked at 2.6C minimum. Foods can be moved back into the cooler drawer in small amounts on ice (near heat source). 3. Salad prep cooler. cauliflower (in plastic bags) at 8C. Foods were kept in cooler with ice underneath the inserts. Corrective Action(s): Violation Score: 25

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Several scoops were found stored on lids at the dry foods bins and one was at the cooking station. Scoops were removed, rewashed and placed into a clean bin at time of inspection when notified. Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Water was found on the floor in the mechanical room. 2. The lids to the dry foods (flour, rice) felt sticky and food debris. 3. Air vents on ceiling had dust build up in the dry foods storage room. Corrective Action(s): 1. Clean the water puddle where noted above. 2. Clean and sanitize the lids of the dry foods container. 3. Clean the vent grate. Corrected by: 1 day. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. The lid to the flour bin was broken. 2. Open whole in ceiling in dry foods storage area (panel removed) 3. Wall in dry storage room unfinished. Had compound but no paint. Corrective Action(s): 1. Replace this lid. 2. Cover this whole with a ceiling panel. 3. Ensure the wall has a finish of paint to ensure surface is smooth, non-absorbent and easily cleanable. Corrected by: 1 week. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers were missing in the cooler drawers under the grill in the middle cooking area. There was a thermometer in the left drawer but it was not working properly (red liquid was separating). Not corrected yet. Another thermometer in the appetizer prep cooler was not working for the same reason and was replaced at time of inspection. (corrected) Corrective Action(s): Replace the drawer coolers with accurate and working thermometers. Corrected by: 1 day. Violation Score: 1

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

Comments

-Premises currently open for drive-thru only -General organization okay. -All hand washing stations had hot and cold running water, hand soap and paper towels. -Temperatures checked: Milk and cream dispenser 2.8C (both sides) True cooler next to milk and cream dispenser 4C Ice cream freezer -17.8C (True Freezer) Salad prep cooler, top -dressing and radish in water at 4C, bottom- carrots in water at 4C Under-counter stainless steel freezer -8C to -11C (foods were in frozen states) Walk-in cooler #1- colelsaw at 4C; #2 vegetables at 4C Bread freezer -3C to -4C Double door stainless steel freezer at -13C to -14C Walk-in freezer -19C Sauces/dressings in inserts placed on ice at 4C (on counter) Chopped vegetables on ice near appetizer prep station, sliced tomatoes at 4C (L) and onions 4C (R) Hot soups/sauces at >64C Appetizer prep cooler, onions 4C (top), raw rish 4C (bottom) Bowl chiller cooler 3C -Ice machine appeared clean inside, scoop stored properly -Sanitizer buckets x4 at 200ppm Quats, dispenser at dish sink at 200-400ppm -Dishwashing machine at 100ppm chlorine (low temperature) -Staff bathrooms had handwashing stations fully stocked. Bar/server area: glass washer at 100ppm chlorine all coolers for beer was 4C or below. dining area well maintained