INSPECTION REPORT Health Protection AJON-CLLSXL

PREMISES NAME Burger King #08302		Tel: (604) 594-8303 Fax:
PREMISES ADDRESS 660 - 7488 King George Blvd Surrey, BC V3W 5A8		INSPECTION DATE November 28, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 29, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Temperature of gravy held in back unit probed at 35.8 degrees Celsius (~96 degrees Fahrenheit). Staff informed that the gravy was placed in the unit in the morning (more than 4 hours ago). 2. Temperature of hot-held chicken products probed between 50.5-55.3 degrees Celsius (~123-131 degrees Fahrenheit). Corrective Action(s): 1. Immediately discard gravy held in the back unit. 2. Chicken products discarded by staff at the time of inspection as their time-tracking was complete. Ensure temperature of the hot holding units are preheated to at least 60 degrees (140 degrees Fahrenheit) BEFORE placing in food that has been cooked/re-heated to at least 74 degrees Celsius (165 degrees Fahrenheit). Do not reheat cold food products in hot holding units. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Inside of milk cooler (at front) has dried milk and mould at the back of the cooler. Corrective Action(s): Clean inside of the milk cooler. Ensure to follow your sanitation plan for cleaning inside all cold holding equipment. Violation Score: 5

Non-Critical Hazards: Total Number: 2

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Ambient temperature of walk-in freezer = 3.6 degrees Celsius (~38 degrees Fahrenheit). Almost all products in the walk-in freezer observed to be completely thawed. Corrective Action(s): Do not re-freeze any of the thawed products. Do not store any frozen products in the walk-in freezer until receiving written approval from the Health Inspector. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in freezer temperature measured at 3.6 degrees Celsius (~38 degrees Fahrenheit). Upon asking if temperature logs were maintained for the freezer, the manager informed that she is aware of the issue and someone has been called to repair the freezer. Temperature log was not presented to the Health Inspector at the time of inspection. Almost all products in the walk-in freezer observed to be completely thawed. Corrective Action(s): Repair walk-in freezer and ensure temperature is maintained at or below -18 degrees Celsius (0 degrees Fahrenheit). Ensure to keep accurate temperature logs to monitor if cold holding units are malfunctioning. Do not re-freeze any of the food in the walk-in freezer as they have been thawed. The thawed foods may be transferred to the walk-in cooler or used for cooking. Violation Score: 3

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

Comments

Routine Inspection: Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. The following temperatures met health requirements: - Walk-in cooler, juice cooler (at front) and milk cooler (at front) maintained at or below 4 degrees Celsius (40 degrees Fahrenheit). - Small freezer for burgers temperature satisfactory. - Hot holding for front gravy unit, whopper burgers, fries and apple pies maintained at or above 60 degrees Celsius (140 degrees Fahrenheit). 3-compartment sink available for manual warewashing. Sink plugs available. All QUATs sanitizer buckets observed to be changed immediately after the Health Inspector entered the kitchen. The sanitizer should be changed every 2-4 hours. Concentration of QUATs sanitizer in buckets = 200 ppm. Concentration of QUATs sanitizer at dispenser = 200 ppm. Ice machine maintained in a sanitary condition. Ice scoop stored in a designated container. No signs of pest activity at the time of inspection. Note: it was observed that bacon was stored at room temperature at the chicken sandwich prep station. The manager informed that the practice is to defrost the bacon in the cooler within 5 days, and then store the bacon at room temperature for up to 2 days as per their Food Safety Plan. The Health Inspector will review this process as per the corporate Food Safety Plan and confirm if this practice is approved. Operator signature not required due to the COVID-19 Pandemic.