INSPECTION REPORT Health Protection TSTY-AB4S5S

PREMISES NAME Five Guys Burgers & Fries		Tel: (604) 531-7829 Fax: (604) 531-7830
PREMISES ADDRESS 80 - 2245 160th St Surrey, BC V3S 9N6		INSPECTION DATE June 20, 2016	TIME SPENT 0.8 hours
OPERATOR (Person in Charge) Dan Prokosh		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer in front cloth bucket was weak (approximately 50 - 100ppm) during inspection. Corrective Action(s): Refilled with fresh solution at 200ppm. Ensure this is changed out more frequently than every 2 hours if strength cannot be maintained, as the sanitizer requires 200ppm concentration for efficacy. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Non-water contact surfaces in ice machines above pop dispensers are starting to accumulate mold. Corrective Action(s): Clean and sanitize the entire top section of these machines by tomorrow (21st June 2016). Ensure ice is protected from contamination while cleaning. Follow manufacturer's directions to clean machines if these are not cleaned by drinks company representatives. Violation Score: 3

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

Comments

*General sanitation excellent throughout kitchen and front service area. *No pest issues observed during inspection. *Cooking temperature and cooler/hot holding temperature logs are kept (2x / day for cooked meat temperatures). Probe thermometer in working condition available on site. Ensure meat is cooked to the Canadian temperature standard outlined in previous reports (at least 71 C / 15 seconds). *Cooler and hot holding temperatures satisfactory during inspection. *Raw, chipped potatoes are kept in buckets of cold water - ensure your food safety plan is followed regarding these items. *Hand sinks in one washroom and front area/kitchen equipped with warm water, liquid soap and paper towels. *Dish sinks functional. Quats sanitizer dispenser operating at 200ppm. Staff appear to be following full 3-compartment warewashing methods. *Organization of raw and ready-to-eat foods excellent in walk-in cooler unit. *Date labels are provided on food items. *Front area boxes of peanuts (in shells) are supplied with tongs and disposable containers. *Vent hoods maintained in clean condition. *Tongs, knives, utensils and slicing tools maintained and stored in clean condition.