INSPECTION REPORT Health Protection DSOG-B5KTRA

PREMISES NAME Burger King #18332		Tel: (604) 582-4186 Fax: (604) 582-4129
PREMISES ADDRESS 101 - 10355 120th St Surrey, BC V3V4G4		INSPECTION DATE October 15, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bill Dhillon		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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Broken thermometer inside the upright beverage cooler. Corrective Action(s): Provide a new thermometer inside this cooler. Correct by: Immediately. Violation Score: 1

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. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Ensure to keep the sanitizing compartment free of any dirty utensils and plates. This compartment is designated for sanitizing purpose only. - 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. - FOODSAFE equivalent trained staff on duty. Verified at the time of the inspection. Temperature control: - Walk in cooler = 4C - Beverage cooler = 4C - Undercounter cooler (front) = 4C - Cold foods (ie sliced tomatoes, cheese slices/curds, lettuce, onions) stored in the sandwich prep table at room temperature that are time stamped. All within expiration times. - Walk in freezer = -18C - Chest (meat) freezer = -18C - Fries freezer = -18C - Hot holding units (gravy, chicken, beef patties) > or = 60C. - Daily temperature logs were available at the time of the inspection and kept up to date.