INSPECTION REPORT
Health Protection
AFOK-AMQQGM

PREMISES NAME
White Spot #658
Tel: (604) 581-2912
Fax: (604) 581-6453
PREMISES ADDRESS
13580 102nd Ave
Surrey, BC V3T 5C5
INSPECTION DATE
May 26, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
John McGibbon
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
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 = 6

Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Food handlers were wearing gloves and not disposing them as they were leaving their work station and into different areas of the kitchen. To prevent cross contamination, food handlers must change their gloves as frequently as they would be washing their hands. Gloves must be disposed and removed when switching between food handling tasks.
Corrective Action(s):
Violation Score: 5


Non-Critical Hazards: Total Number: 1
315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Temperature gauge in the walk-in cooler as at 10C. However, probed temperature of food product was at 4C. Ensure walk-in cooler is equipped with an accurate thermometer.
Corrective Action(s):
Violation Score: 1


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

Comments

Routine inspection conducted and the following were noted at the time of inspection.
- Walk-in cooler at 4C.
-Sliding glass door cooler at 4 C.
- Walk in freezer at -10 degrees C.
- 200ppm quats available for use in contain along the prep-line
- Hand sink provided with liquid soap and paper towels.
- Dipper well in use for ice cream scoops.
- Chlorine dishwasher at 50ppm. Test strips available. Ensure chlorine concentration is written down in the log book as opposed to taping the test strip into the log book.
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