INSPECTION REPORT Health Protection DSOG-AZVS7U

PREMISES NAME Triple O's		Tel: (604) 568-4538 Fax: (604) 275-0425
PREMISES ADDRESS 6038 Kingsway Burnaby, BC V5J 1H3		INSPECTION DATE June 19, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Rob Uppal		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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- General sanitation is satisfactory. - The front/back handwashing stations supplied with hot/cold running water, soap, paper towels. Temperature control: - Walk in cooler (back of the kitchen) = 2C - Undercounter beverage cooler beside the handwashing station (front) = 4C - Grill drawer coolers = 6-8C. Internal temp of raw chicken and raw hamburgers stored inside measured at 4C and 3C respectively. - Walk in freezer (back) = -10C - Chest ice cream freezer (front) = -10C - Undercounter freezer (fries, onion rings) = -4C. All food items were frozen. Adjust the setting and maintain temperature < or = -18C. - Hot holding units (for burgers/fries) = 65C - Hot holding unit (gravy) = 73C - Hot holding unit (chicken, burger) = 68-72C. - Daily temperature log available on site and kept up to date. Note: The operator is to time stamp ALL cold potentially hazardous food items (ie sliced tomatoes, lettuce) store at room temperature and discard any leftovers after the expiration times. - Low temperature dishwasher dispensed 100ppm chlorine sanitizer at 49.9C at plate's level. Test strips available to monitor the concentration daily. - Surface sanitizer available in spray bottles with wiping cloths at 200ppm QUAT concentration. Ensure to change out the sanitizer solution frequently. Appropriate test strips available to monitor the concentration daily. - Dry storage area has adequate space and wire racks. Most items are at min 6inches(15cm) off the floor to facilitate in cleaning. - No signs of pest activity at the time of the inspection. - FOODSAFE certified staff on duty. Verified at the time of the inspection.