INSPECTION REPORT Health Protection DSEA-CZDV6F

PREMISES NAME Burger King #06271		Tel: (604) 277-1818 Fax: (604) 277-1720
PREMISES ADDRESS 101 - 1035 Columbia St New Westminster, BC V3M 1C4		INSPECTION DATE January 11, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Balwinder Dhillon		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] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 containers of beef patties found to be held <60C (whopper patties 54C internal and Jr whopper patties 48C). Unit was shut off at the time of inspection Corrective Action(s): Discarded. Staff indicated that the unit may have been accidentally shut off. New patties made. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Rodent entry hole observed to the right of the back room door. New brown stainless steel baseboard panel was secure however a hole was noted where it ends and a particle board baseboard begins. Another hole was noted at the end of this wall near the corner Corrective Action(s): Fill the holes and repair the area. Recommended that the particle board is covered or removed as mice can easily chew through this and create more entry holes due 1 week Violation Score: 3

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

Comments

=Handwash station stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (3C), coffee undercounter cooler (4C) measured < 4 degrees C =Walk-in freezer (-18C), patty coffin (-18C), deep fry coffin (-18C), and fry dispenser (-18C) =Gravy hot holding (78C), chicken patty hot holding (79C), and chicken nugget hot holding (72C) measured > 60 degrees C =Facility uses time tracking with stickers indicating discard time (hours); observed to be in use and followed =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method. Operator must obtain more sink plugs for proper manual warewashing. due immediately =Wiping cloths stored in sanitizer solution at 200 ppm QUATS =General food storage practices satisfactory at the time of inspection =Most foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Ice machine maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification could not be verified at the time of inspection. Ensure that certification is available for inspection =Permit posted in a conspicuous location