INSPECTION REPORT Health Protection ALUI-B5NSBX

PREMISES NAME Vera's Burger Shack (Brickyard)		Tel: (604) 574-3324 Fax:
PREMISES ADDRESS 129 - 17449 56th Ave Surrey, BC V3S 2X6		INSPECTION DATE October 18, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Cory White		NEXT INSPECTION DATE October 26, 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Several flies noted throughout kitchen. Corrective Action(s): Keep all foods covered, clean up any spills immediately, and remove any sources of attraction for flies. Back door closed at time of inspection. Correct by: immediately and ongoing Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ceiling tiles by ceiling ventilation are all covered with dust and debris. Corrective Action(s): Clean this area as the dust can drop onto your food or dishes below. Correct by: Today Violation Score: 3

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

Comments

Routine inspection conducted: Handsink equipped with liquid soap, paper towels, hot/cold running water -Walk in cooler: 2.9 deg C -Walk in freezer: -19 deg C -Prep cooler beside frying area: 3.2 deg C (Keep lid closed when not in use) -Cooler drawers underneath cooking line with raw burger patties inside: 2.9 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 indicates they cooked burgers to minimum 74 deg C -Separate tongs/utensils to handle raw burger patties and cooked ones -FoodSafe certified operator was on site