INSPECTION REPORT Health Protection AJON-BGKSCL

PREMISES NAME Vera's Burger Shack (Fraser Hwy)		Tel: (604) 576-8372 Fax:
PREMISES ADDRESS 1 - 18660 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE October 2, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jatinder Khosla		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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)

Code 401 noted on Initial inspection # 243691 of Apr-25-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Missing faucet at the dishwashing area hand washing station. Operator and staff could not properly wash their hands at this station. Correction: Install a faucet at the aforementioned hand washing station. Correct by April 29, 2019 Correction:

Comments

Routine Inspection: Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. All temperatures met health requirements: - All coolers maintained at or below 4 degrees Celsius (40 degrees Fahrenheit). - All freezers maintained below -18 degrees Celsius (0 degrees Fahrenheit). - Hot holding maintained above 60 degrees Celsius (140 degrees Fahrenheit). QUAT sanitizer in spray bottles = 200 ppm. Sanitizer spray bottles clearly labeled. General food storage practices very good: - All food items stored at least 6 inches off the floor. - All food items covered and protected from contamination. - General organization of food and equipment good. - Dry storage area organized. Dining area sanitary at the time of inspection. High temperature dishwasher sanitizing with >71 degrees Celsius at dish level after final rinse cycle. General sanitation and maintenance satisfactory. Ventilation hood cleanliness satisfactory. No signs of pest activity at the time of inspection. Operator presented FOODSAFE Level 1 certification wallet-size card. Operator informed that all staff has FOODSAFE Level 1 certification. Washrooms clean and sinks fully equipped with liquid soap, paper towels and hot/cold running water.