INSPECTION REPORT Health Protection DSOG-BFWT4M

PREMISES NAME Burger King #18332		Tel: (604) 582-4186 Fax: (604) 582-4129
PREMISES ADDRESS 101 - 10355 120th St Surrey, BC V3V4G4		INSPECTION DATE September 11, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bill Dhillon		NEXT INSPECTION DATE September 16, 2019
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 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: Leaky pipe at the three compartment sink at the back of the kitchen. There was a bucket placed directly below the pipe to collect the water. The manager was aware of the problem and stated that the owner has called the plumber to fix the leak. Corrective Action(s): Fix or replace the leaky pipe. Correct by: September 16th, 2019 Violation Score: 3

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

Comments

General sanitation is good. - All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels. - Three compartment sink available for manual dishwashing. QUAT sanitizer available at 200ppm concentration. - Surface sanitizer available in designated red buckets with wiping cloths at 200 ppm QUAT concentration in front/back of the kitchen. - Dry storage area has adequate space and wire racks. Dry food items stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. A professional pest control inspects the premises routinely. - FOODSAFE equivalent trained staff on duty. Verified at the time of the inspection. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - Cold potentially hazardous foods (ie sliced tomatoes/lettuce/onions/cheese, cheese curds, cooked bacon) are stored in sandwich prep table at room temperature and time stamped. All within expiration times. - Hot holding units (gravy, chicken patties, chicken nuggets, beef patties) > or = 60C. - Daily temperature logs were available at the time of the inspection and kept up to date.