INSPECTION REPORT Health Protection ALUI-AXGU2L

PREMISES NAME Vera's Burger Shack (Brickyard)		Tel: (604) 574-3324 Fax:
PREMISES ADDRESS 129 - 17449 56th Ave Surrey, BC V3S 2X6		INSPECTION DATE April 3, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Cory White		NEXT INSPECTION DATE April 05, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Tray of raw burgers stored on floor of walk in cooler in metal tray. Corrective Action(s): Ensure that food in coolers is stored off the floor and protected from any potential contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Floor underneath the cooking line has a lot of grease/blackened debris/dirt buildup. 2) Dirty ladder is being stored right beside the 2 compartment sink where vegetables are washed and dishes are also washed/rinsed. 3) Overall organization/tidiness in back area could be improved. Employee belongings left hanging and stored right next to clean customer dishes/utensils. Corrective Action(s): 1) Clean floors thoroughly. Ensure to get into hard to reach areas. 2) Move ladder away from any food prep areas. 3) Ensure that all employee items are always kept away from any dishes/utensils/containers used for food. Correct by: Today Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Raw wood shelving unit used to store grill scrapers, bottle of vinegar, and gloves. Raw wood is not permitted for your commercial kitchen as it is not smooth/impervious to moisture, cannot be adequately cleaned, and can harbor bacteria, dirt, etc. Corrective Action(s): Either replace raw wooden shelving or remove it. Correct by: Today Violation Score: 3

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

Comments

Handsink equipped with liquid soap, paper towels, hot/cold running water -Walk in cooler: 3.3 deg C -Walk in freezer: -17 deg C -Prep cooler beside frying area: 3 deg C (ensure foods in prep cooler inserts are used within 2 hours--> do not overfill inserts with food if you will not be using it all in 2 hours) -Cooler drawers underneath cooking line at 3.2 deg C -Foods in coolers covered -2 compartment sink plus high temperature dishwasher on site -High temperature dishwasher achieved 75 deg C on rinse cycle ( minimum 71 deg C required) -Quat sanitizer in spray bottle (pink solution) was at 200 ppm quats (meets requirement of 200 ppm) -Employee observed checking temperature of burger patty with probe thermometer while cooking (minimum 74 deg C required for at least 15 seconds) -No signs of pests Note: Staff member on site had FoodSafe level 1 certification, issued in 2010. This will expire this year in July 29, 2018. All FoodSafe certificates issued prior to July 29 2013 expire this year. In order to renew, you can go to FoodSafe.ca and take the level 1 online refresher course. This must be done prior to expiry date.