INSPECTION REPORT Health Protection DSOG-ANRVHC

PREMISES NAME Burger King #08302		Tel: Fax:
PREMISES ADDRESS 660 - 7488 King George Blvd Surrey, BC V3W 5A8		INSPECTION DATE June 28, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: The staff was cutting lettuce directly on the stainless steel sink board. Corrective Action(s): Cut lettuce on cutting board designated for vegetables only. Do not cut vegetables directly on the sink board as this is not a sanitary practice and may contaminate ready to eat food items. Date to be corrected: Today and ongoing. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): The battery for the paper towel dispenser is not in good working order. Corrective Action(s): Replace the battery for the paper towel dispenser and provide temporary paper towel roll near the handwashing sink. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Missing ceiling tiles near the walk in cooler. Corrective Action(s): Install new ceiling tiles. Date to be corrected: July 5th, 2017. Violation Score: 3

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

Comments

- General sanitation is satisfactory. - All other handwashing stations are stocked with cold/hot running water, soap, and paper towels. - Coolers (walk in, line, undercounter) < or = to 4C. - Freezers (walk in, chest) < or = -18 - Hot holding units > 60C - Thermometers available in coolers. - All cold potentially hazardous food items are stored at room temperature for max four hours while being time monitored. Time stamp labels available and monitored properly. Ensure to properly monitor the turnover period with expiry labels and discard food items accordingly. - Three compartment sink available for manual dishwashing. Sanitizer available at 200 ppm Quat solution. - Surface sanitizer available in red buckets with presoaked wipes at 100 ppm chlorine solution. Each station is stocked with surface sanitizer and clean wiping cloth. Ensure to change the solution regularly to prevent loss of strength. - Dry storage area is satisfactory.