INSPECTION REPORT Health Protection CTIN-ADLS5F

PREMISES NAME Burgers Etc		Tel: (604) 299-8959 Fax:
PREMISES ADDRESS 4091 Hastings St Burnaby, BC V5C 2J1		INSPECTION DATE September 8, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mary Levesque		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] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One full tray of half chickens cooked 1.5 hours ago were stored in walk-in cooler and probed at 38.8 to 42.2C. Repeat. Corrective Action(s): Food must be stored single layer on tray and then relocate to walk-in cooler for the remaining cooling process. Cool food from 60 to 20C in 2 hours and 20 to 4C in 4 hours. Repeat of this infraction will result in issuance of correction order next time. Operator separated chicken so they are spread out evenly for proper cooling. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat slicer observed to have food debris (meat and some cheese) on the blade and screen area. Corrective Action(s): Directed operator to clean. Ensure cleaning of meat slicer is done after use as per policy. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): The blue hot holding unit was stored directly on the floor adjacent to the mop sink. Corrective Action(s): All food must be stored 6 inches off the ground and separate from mop sink/dirty areas. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Do not use duct tape as handle for corn ladle on the grill. Corrective Action(s): Replace so all parts of ladle are smooth, non absorbent and easily cleanable. Violation Score: 3

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Prep cooler is new: 2-4C Undercounter coolers: 1-4C Beverage cooler: 4C Smoker meats:72C Sauce, pulled pork etc: 71 to 89C Corn, sauteed mushrooms etc." 65 to 74C Walk-in cooler: 3C Freezers: -27C (fries) Dishwasher (low temp): 100ppm Blue hot holding unit: 63C Bleach sanitizer: @100ppm Good handwashing practice of front staff noted *Add thermometer for undercounter coolers.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-ADLS5F
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: 0.25 hour Specific comments: Whole sale club pack canola oi: 0% trans fat Select choice canola oil: 0% trans fat
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