INSPECTION REPORT Health Protection LQUN-AAQV7J

PREMISES NAME Five Guys Burgers and Fries		Tel: (604) 472-9780 Fax: (604) 468-4772
PREMISES ADDRESS 130 - 2105 Hawkins St Port Coquitlam, BC V3B 0G6		INSPECTION DATE June 8, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Drew Mosher		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] No Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) The cooked bacon was being held at room temperature at the assembly area, and extra was stored under the bun racks. Staff indicated that the bacon was made at 10am and it remains at these locations until used, or discarded at the end of the day. Review of the premise's operational manual was conducted, and it did instruct staff to follow the observed procedure. Hot, potentially hazardous foods must be stored at 140F or hotter to prevent pathogen growth. 2) The cooked onions and mushrooms were found to be 138F in the hot holding unit. The hot holding unit was set at the highest setting. Review of the temperature logs indicate that the food temperatures ranged from 132F-138F. Hot foods must be held at 140F or hotter to prevent pathogen growth. Corrective Action(s): 1) Immediately discard all the bacon. Bacon must be stored in a hot holding unit at 140F, or at room temperature for a maximum of 2 hours and then discarded. Retrain staff on the proper procedure. During the inspection, staff discarded the bacon. 2) Immediately discard the cooked mushrooms and onions. Only place a shallow layer of food in the holding unit so it is 140F, or discard food after 2 hours. Remind staff of these procedures. During the inspection, staff discarded the cooked onions and mushrooms, and made a new batch. Violation Score: 15

Non-Critical Hazards: Total Number: 1

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: The premise's operation manual instructs staff to store cooked bacon at room temperature until used, or discard at the end of the day. Holding of cooked bacon at room temperature is incorrect and unsafe. Potentially hazardous food must be stored hot (140F) or cold (40F), or at room temperature for no longer than 2 hours (then discard). Corrective Action(s): Revise the company's operation manual so that cooked bacon is stored safely as per BC Food Premises Regulations and the Food Code. Submit the revised procedure for review and approval. **Correction date: July 30, 2016. Violation Score: 1

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers were below 40F; thermometers present; and temperatures recorded daily. A new self-recording probe thermometer is on order, staff are currently using a digital probe thermometer but it doesn't prompt staff to discard food when the temperatures are incorrect. Remind staff that food must be discarded when temperature are incorrect. - Remind staff that holding of precooked French fries shall for 2 hours, and then they must be discarded. - Quats sanitizer in spray bottles and cloth buckets was 200ppm. - Hand sinks stocked with running hot and cold water, liquid soap and paper towels. - FoodSafe certified staff present. - Sanitation level is good. No signs of pests. - Food storage practices done properly. Foods stored in food grade containers; covered; labeled; date coded; stored in groups w/ raw animal proteins on lowest shelf; and 6" off the floor on shelves. - Food handling practices done properly. Staff use utensils to handle food; proper use of disposable gloves done; and staff wash hands frequently.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LQUN-AAQV7J
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.17 hour Specific comments: All in order.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment