INSPECTION REPORT Health Protection TCHN-CSLTFS

PREMISES NAME Burger King #08302		Tel: (604) 594-8303 Fax:
PREMISES ADDRESS 660 - 7488 King George Blvd Surrey, BC V3W 5A8		INSPECTION DATE June 8, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Walk-in cooler measured ~10°C at time of inspection. Products within walk-in cooler measured 10°C. **Corrected during inspection** Potentially hazardous products discarded as per approved food safety plan. Discarded product: 4 bags x Dairyland 18% 9mL creamer 7 x 2L Dairyland 2% milk 19 x 237mL Dairyland 2% milk 8 x 10L soft servce vanilla mix 11pk x 2.27kg BK Cheese Slice (Orange) 25pk x CB Nat Swiss Chse Slice 2pk x CB Chili Cheese Slice 126x 60g cheese curd pack Do not use unit to store potentially hazardous foods until unit can maintain temperatures of 4°C or less. Corrective Action(s): Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): *REPEAT* Gravy observed to be stored in heating unit past lip of heating unit. **Corrected during inspection** Containers partially emptied so product is under fill line. Do not use containers that are taller than heating unit, or do not fill containers past fill line. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler measured ~10°C at time of inspection. Technician has serviced earlier today. Corrective Action(s): Monitor and ensure unit can hold temperatures of 4°C or less. Do not use unit to hold cut fruit/vegetables nor potentially hazardous foods until unit can maintain temperatures of 4°C or less. Once unit can hold 4°C or less, inform inspector prior to use. Correct by: immediately Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # TCHN-CSKNMZ of Jun-06-2023 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Walk-in cooler measured ~9°C at time of inspection. Refrigeration technician contacted during inspection. Unit will be serviced by end of day. Correction: Monitor to ensure unit can maintain temperatures of 4°C or less. If unable: 1. Unit cannot be used until serviced and can maintain temperatures of 4°C or less, 2. Internal temperatures are to be checked for all potentially hazardous products. Any product with internal temperatures >4°C for over 4 hours are to be discarded. If within 4 hours, products can be relocated to working cooler. Correct by: immediately.

Comments

Follow-up inspection conducted in response to report #TCHN-CSKNMZ. Gravy in hot holding unit still maintained above fill line. Do not fill gravy above fill line of container as portion of gravy above the fill line is not warmed/heated. Walk-in cooler temperature measured ~10°C at time of inspection. Potentially hazardous foods are to be discarded. See above infraction for list.