INSPECTION REPORT Health Protection JAHN-BEFP6S

PREMISES NAME Burger King Restaurant #18951		Tel: (604) 474-2820 Fax: (604) 474-2821
PREMISES ADDRESS 879 Village Dr Port Coquitlam, BC V3B 0G9		INSPECTION DATE July 26, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sunny Hayer		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cheese was put on ice but the ice has melted and barely had contact with the cheese. Inspection was conducted 1 hour after opening, so cheese was not discarded at the time. Operator replaced water bath. Corrective Action(s): Ensure that water bath is constatnly monitored & replaced. Cheese is potentially hazardous food product. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: During inspection it was observed that handsink had no hot water when someone was using hot water at the dishwasing sink. The capacity of the current hot water tank is unable to meet the demands of the operation. Corrective Action(s): It is critical that all employees can access hot water for handwashing and dishwashing at all times. The owner is to replace the current hot water tank to meet the demands of the busiest times. Violation Score: 3

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

Comments

- Handsink is stocked - 200ppm QUAT sanitizer available at multiple locations - Temperatures of refrigeration units are adequate (<4C) - Foods are stored off of floor & covered in walk-in cooler - Time stamps were missing proper times. Ensure that all potentially hazardous foods (cut vegetables, cheese, bacon) are closely monitored for time as they are stored at danger zone. - General sanitation is good - Proper dishwashing protocol is followed - Dry storage is adequate - FOODSAFE level 1 trained employees present