INSPECTION REPORT Health Protection MTRG-AABPRK

PREMISES NAME Burger Heaven Restaurant (New Westminster)		Tel: (604) 522-8339 Fax:
PREMISES ADDRESS 77 10th St New Westminster, BC V3M 3X4		INSPECTION DATE May 26, 2016	TIME SPENT 0.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - During time of inspection, 3 door cooler (Dairy) still requiring maintenance (replacement of gaskets/ door seals) - Operator cleaned and removed dust underneath cooler - Gaskets still on order Corrective Action(s): - Once cooler is maintaining temperatures of 4C or below at all times, dairy/eggs (and other potentially hazardous foods can be stored within) Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # MTRG-AA4SX6 of May-19-2016 Adequate handwashing stations not available for employees [s. 21(4)] (-During time of inspection, no paper towels available in staff washroom - Staff informed they use customer washroom) Code 205 noted on Routine inspection # MTRG-AA4SX6 of May-19-2016 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (During time of inspection, Standup cooler #3 (Dairy/ Sauce) cooler maintaining ambient temperature of 10C Probed Teriyaki sauce: 10.3C Probed Pickled jalapenos: 11.1C)

Comments

Previous deficiencies corrected: - Temperature logs now maintained 2x daily - Hard to reach areas have been cleaned - Staff washroom beside dishpit has been cleaned (currently not in use until door replaced) - Wall mounted paper towel dispenser now available in staff washroom Note: - In use utensils must be stored on clean surface and cleaned and sanitized at least every 4 hours OR - Store in hot water at 60C or hotter OR - In dipper well with running water - Clean and sanitized after each use if there is a change in animal protein or going from raw to Ready to Eat Inform Environmental Health Officer when washroom door and cooler has been been repaired