White Spot #660
101 - 2310 Ottawa St, Port Coquitlam · Restaurant
21 inspections
- Routine Inspection
1 infraction
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Chicken wings observed stored at room temperature. Staff stated the chicken wings are from the walk-in freezer to be thawed at room temperature, portioned and stored in the walk-in cooler until service. Wings measured at 4'C. Staff began portioning to place in walk-in cooler during inspection.
- Corrective Action(s): DO NOT thaw any potentially hazardous foods at room temperature. Thawing food at room temperature leads to time-temperature abuse which may lead to bacteria growth and foodborne illness. All frozen foods must be thawed using an approved thawing method.
- Violation Score: 3
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Routine Inspection
1 infraction
- 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
- Observation: Multiple lights in the preparation area and kitchen observed not protected with light sheild/cover.
- Corrective Action(s): Place light covers/protective sheilds over all light fixtures to prevent potential physical contamination of food and to ensure the facility is maintained as per approved plans. Submit photos to the health inspector via email.
- To be corrected by: 1 month
- Violation Score: 3
- 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous foods (e.g. cut produce, dairy products) observed stored in stand-up cooler next to electrical room. Cooler measured at 13'C. Staff transferred all potentially hazardous foods to the walk-in cooler during inspection.
- Corrective Action(s): Monitor all cooler temperatures and ensure all potentially hazardous foods are stored at or below 4'C at all times to prevent bacterial growth and/or toxin production. If coolers are not functioning, use other coolers on site to store potentially hazardous foods at or below 4'C.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher not able to maintain adequate sanitization of 71'C at plate surface after multiple runs. Dishwasher measured at 71'C only twice after the dishwasher was run about twenty times. Staff began cleaning and sanitizing alll dishes and utensils using the 3-compartment ware-washing method during inspection. 3-compartment ware-washing method signage was provided to manager during inspection.
- Corrective Action(s): DO NOT use the dishwasher for sanitizing dishes, utensils or equipment. The dishwasher may only be used for washing and rinsing cycle for aforementioned items until verified functioning by the health inspector. After the washing and rinsing cycle in the dishwasher, and only for the interim (1 day maximum) all dishes, utensils, and equipment must be sanitized using the 3-compartment warewashing method (e.g. with 200 ppm QUATs sanitizer).
- Violation Score: 25
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Few drain/fruit flies observed in dishwashing area. Pest control company is contracted and UV fly trap and sticky trap are observed in place.
- Corrective Action(s): Monitor fly population and contact pest control company to assess and apply treatment/traps if fly population increases. Ensure to change fly traps frequently to prevent contamination of dishware and/or food.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation:
- 1. High-temperature dishwasher not able to maintain 71'C at plate surface at rinsing step. Dishwasher was run about 20 times during inspection. Only 2 out of the 20 times, the dishwasher reached no higher than 71.4'C at plate surface. Dishwasher temperature guage is also inaccurate.
- 2. Stand-up cooler next to electrical room measured at 13'C during inspection. Staff stated that the cooler is to be repaired today.
- Corrective Action(s):
- 1. Repair the high-temperature dishwasher and rinse temperature guage to ensure it is able to measure at MINIMUM of 71'C at the plate surface after EACH cycle. The dishwasher must be functioning adequately at this temperature at all times to be ready for use throughout the day. The dishwasher must be verified functioning by checking the rinse temperature guage (minimum 82'C) at least once per day (or as per approved sanitation plan).
- To be corrected by: IMMEDIATELY
- 2. Repair the stand-up cooler to ensure it is able to maintain 4'C or lower to store potentially hazardous foods. Do not store any potentially hazardous foods in this cooler until it is verified functioning at or below 4'C.
- To be corrected by: 1 week
- Violation Score: 15
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Container of green cabbage stored in bottom of prep cooler (closest to dishwasher area) was at 8 deg C probed internally. Cabbage also had brown color throughout. Ensure all food items are monitored for First in First Out principle.
- Corrective Action(s): Food item discarded.
- Violation Score: 5
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Observation: Temperature logs not available for previous days at time of inspection
- Corrective Action(s): Ensure to have records maintained for temperature logs.
- Correct by: today
- Violation Score: 1
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Small sanitizer bucket in the kitchen area was measured at 100 ppm QUATS. In order to properly and adequately disinfect food contact surfaces, QUATS concentration must be 200 ppm
- Corrective Action(s): Sanitizer bucket was changed during the inspection and tested at 200 ppm. Ensure that staff are monitoring QUATS sanitizer and changing solution when there is a large amount of organic material inside the solution
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: The following were observed during the inspection:
- 1) Food and grease build up observedon the side, behind and under the equipment in the kitchen, specifically the wall with the cooking equipment.
- 2) Spilt alcohol/juice underneath the bar sink. This ay act as an attractant for pests which may lead to contamination of food or food contact surfaces
- Corrective Action(s): The kitchen bar requires cleaning thoroughly:
- -under and around equipment
- -On the sides of equipment
- -Along the wall behind the kitchen equipment
- -Under the bar sink inside the bar
- Correct by: this week
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Fumehood has oil/grease buildup over grills
- Corrective Action(s): Clean fumehood thoroughly
- Correct by: this week
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Butter in silver pans (which is mixed with other fresh ingredients, such as parsley) was at 15 deg C. Operator indicates it was at this temperature for > 4 hours
- Corrective Action(s): As discussed, you have added additional fresh ingredients to the butter and therefore it needs to be refrigerated at <4 deg C. Butter was discarded during inspection.
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Older droppings noted in the boiler room and in dry storage and require cleaning. Notable increase in the pest proofing and cleaning in these areas.
- Corrective Action(s): as above. due: Friday June 4th, 2021
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Further to previous inspections, a few more areas identified where mice could move through or harbor in:
- - around capped pipe through bottom of shelf in furthest cabinet on back wall in bar area is open and needs sealing
- - other side of ice-cream freezer compressor area over needs finer mesh installed over it
- - both on counter ovens need to be cleaned around/behind
- - all other refrigeration/freezer/hot holding units checked around compressor areas and a few identified as having harborage areas (though not all could feesibly be covered). *regularly monitor all units where harborage is possible*
- Corrective Action(s): - as above. Due: 1 week
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Follow-Up Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Mouse droppings noted in the following areas: on floor wall join behind storage shelf in staff break room, same wine shelf noted in previous inspection, electrical closet accessible from exterior of building, and boiler room. One dead mouse found behind hot water tank.
- Corrective Action(s): Remove all droppings and dead mouse by Wednesday April 7, 2021 and continue to monitor for new droppings/activity.
- Violation Score: 9
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Oven mitts stored between oven mitt and wall had material missing on both thumbs and material/stuffing consistent with oven mitt loosely gathered at the back of counter near the back wall where mitts were stored. It appears as though mice had chewed the thumbs and moved the material possibly for nesting purposes.
- Corrective Action(s): Replace oven mitts and clean/remove all items/material from behind the oven. Due: Wednesday April 7th, 2021.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Live mouse spotted in boiler room. Pest control report provided by operator showed 10 live mice caught in last pest inspection by pest control company. Discussed history of infestation with manager who stated this has been going on for approximately for one year. Discussed actions to date by operator, new (current) pest control company hired last year, numerous repairs/improvements to premise done to assist in eradication of infestation and general sanitation and cleanliness has improved over previous inspections
- Corrective Action(s): Submit last 3 months of pest control reports to undersigned inspector. (done during inspection). Continue to work with a pest control company and complete all recommendations made by them. EHO to connect with pest control technician to determine next steps.
- Violation Score: 15
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: 1) Large gap under exterior door for an electrical room only accessible from outside of building. large number of mouse droppings found and many harborage areas noted
- 2) Gaps between alcohol cooler and cabinet in bar area noted that could allow for pest movement
- 3) Open electrical conduit in back of cabinet to the far left of above noted cooler
- Corrective Action(s): 1) Install weather stripping under door, clear out all items that are not needed for operation (old paint cans, etc) and clean out room of all droppings. Due: March 1, 2021
- 2&3) Seal above noted gaps in bar area. Due: March 1, 2021
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Mouse droppings noted in the following area:
- - Behind closed wine bottles on wine storage shelf of bar area
- - Behind storage shelf in staff change room
- - Under storage racks in dry storage area off waitressing area
- Corrective Action(s): Remove all droppings and clean/sanitize these areas. Due: Feb 26, 2021
- Violation Score: 9
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Observed hair with biofilm growth hanging out of one of the water outlets in the dishwasher spray arms (manifold).
- Corrective Action(s): Remove plugged water outlet and thoroughly clean and sanitize manifold. Due: immediately.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Extensive build-up of food debris, dirt and grease found throughout restaurant. Large pool of grease also observed behind the deep-friers. Food and biofilm build up observed between the tiles in the dishwashing area.
- Corrective Action(s): Entire restaurant kitchen requires a thorough deep clean including (but not limited to):
- - walls and floors under/behind all the line/cooking equipment
- - walls and floors under/behind all shelving units in all food prep, storage and walk-in cooler
- - walls and floors under/behind dishwashing area (especially between tiles as the grout has almost completely worn away)
- - freezer in mini fridge under juice machine in waitressing area (pink ice cream melted and is covering the bottom of freezer)
- Violation Score: 15
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: Found a fly strip (yellow strip inside of a white casing) with label on handle stating that it contains dichlovos under the dishwashing area counter top. Manager on site stated that there is more than one in use throughout restaurant.
- Corrective Action(s): Product label states that this can only be used in non-food areas of a restaurant and only in areas the are occupied for less than four hours at a time. Remove all strips from affected areas. Due: today.
- Violation Score: 9
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Grout between tiles in dishwashing area is severely eroded resulting in water and food debris collecting between tiles.
- Corrective Action(s): Regrout entire dishwashing area at minimum. Recommend a more durable flooring in this area such as epoxy as it is easy to maintain, clean and is non-slip. Due: 1 month (November 15, 2019).
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Ice scoops in both ice machines (one in the front area, one across from the dishwashing area) are stored in a sanitary manner. One was observed to be lying on ice in the ice machine (front area) and the other one was observed to be lying on top of the ice machine (across from the dishwashing area) without any protection from contaminaiton.
- Corrective Action(s): Store ice scoops in a sanitary manner by storing in a container. DATE TO BE CORRECTED BY: IMMEDIATELY
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Observed accumulation of food debris in the shelves below line coolers. Area around the backdoor is not organized.
- Corrective Action(s): General cleanliness needs to be improved. Organize the back area neer the backdoor. Remove all unwanted carboard boxes to declutter the area. Shelves shall be cleaned and sanitized throughout the kitchen. DATE TO BE CORRECTED BY: August 7th 2-18
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Water dripping from overhead fan in the walk-in freezer onto boxed foods.
- Corrective Action(s): Repair the fan so that condensation does not drip onto foods.
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: - Clear plastic scoop used for ice machine
- - Disposable plastic cup used for ice near soda dispenser
- Corrective Action(s):
- - Replace with a metal scoop. Plastic scoop may chip and shards may end up in customers' drinks
- - Use a suitable scoop; plastic cup does not have handles, and users may contaminate ice
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Ice scoop found laying in ice that is used for customer's drinks in bar area.
- Corrective Action(s): Ensure ice scoop handle is kept out of the ice to prevent contaminating the ice.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Multiple small flies found throughout kitchen area and were most prevalent in the dish pit. Heavy build up of food in between tiles in main line kitchen area and build up of dirt and biofilm on walls and on floor in hard to reach areas of dish pit and kitchen which is linked to pest issue.
- Corrective Action(s): Regular pest control in and attempting to address issue however a deep clean of the premise is required to reduce the food source for the flies.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Heavy build up of food in between tiles in main line kitchen area and build up of dirt and biofilm on walls and on floor in hard to reach areas of kitchen and dish pit which is linked to pest issues noted. Reviewed several areas of concern that require deep cleaning with manager.
- Corrective Action(s): (1) Do a deep and thorough cleaning of entire kitchen, including (but not limited to) between cooking equipment, where the floor meets the wall and low down on walls behind equipment in line area, dish pit walls under counter and under/around all equipment (such a kegs and gas cylinders) that is not regularly moved. Due: 1 week (October 2nd, 2017).
- (2) Re-grout between tiles in the main kitchen area or replace flooring with another material that is easier to clean and maintain.
- Violation Score: 9
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
0 infractions