Report No. 252359

INSPECTION REPORT
Health Protection
252359

PREMISES NAME
Red Robin Gourmet Burgers (Guildford)

Tel: (604) 930-2415
Fax:

PREMISES ADDRESS
10237 152nd St
Surrey, BC V3R 4G6

INSPECTION DATE
May 27, 2021

TIME SPENT
2 hours

OPERATOR (Person in Charge)
Eryn Dixon

NEXT INSPECTION DATE
May 31, 2021

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: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Observation: Staff preparing food observed not washing hands throughout time of inspection.
Health rationale: Adequate handwashing techniques are required to remove potential pathogens which could be transferred to food and cause foodborne illness.
Corrective action: Staff was educated during time of inspection to wash hands more frequently when in direct contact with food. Ensure all staff is award of proper hand washing techniques using liquid soap, warm water and single use drying methods to prevent contamination and foodborne illness.
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Observation: Food debris build-up and grease observed along cook line in hard to reach areas (behind and around cooking units)
Health rationale: Grease and food debris build-up can attract potential pests which are carriers of disease which can contaminate foods.
Corrective action: Deep clean facility (cook-line as well as dishwashing area) to remove all food debris and grease build up.
Date to be corrected by: Today
Corrective Action(s):
Violation Score:

403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
Observation (CORRECTED DURING INSPECTION): Observation: Food handler observed wiping their hands on their pants several times. Pants observed to have food debris on them. Employee does not wash hands after wiping their hands on their clothing.
Health rationale: Lack of good personal hygiene could allow contamination to food which can cause foodborne illness. If food handlers touch their clothing they could introduce potential pathogens or other physical hazards to food.
Corrective action: Staff was educated during inspection to practice good personal hygiene by wearing clean clothing when handling food and not wiping their hands on clothing to prevent contamination.
Corrective Action(s):

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

Comments

Observed during inspection:

1) Temperatures:
-Walk-in cooler at 3C
-Walk-in freezer at -18C
-Prep cooler #1 at 4C
-Prep cooler #2 at 3C
-Prep cooler #3 at 4C
-Prep cooler #4 at 4C
-Prep cooler #5 (top at 3C0 and (bottom at 4C)
-Prep cooler #6 (top at 4C) and (bottom at 4C)
-Cook-line freezer at -18C
-Hot-held gravy at 71C
-Double door freezer at -18C
-Single door stand-up freezer at -18C
-Thermometers available in all cold-holding units.

2) Sanitation:
-EcoLab contracted to manage all chemicals (surface sanitizer and dishwashing chemicals).
-Surface sanitizer pails (x7) measured at 272 - 700
-Chemical dishwasher measures 50ppm chlorine concentration at plate surface.
-Knives and vegetable slicer in good sanitary condition.
-2-compartment sink available with drain plugs.
-Handsinks in back (x2) in staff washrooms (x2) at bar (x1) and at service area (x2) adequately supplied with liquid soap, paper towel, hot and cold running water.

3) Storage:
-All food is stored at least 6 inches off the ground.
-All food in cold storage is covered.
-Chemicals are stored away from foods.
-Pest proof containers used.
-All items are labelled with time stamps (first-in-first-out method implemented and practiced).

4) Pests:
-No signs of pests during time of inspection.
-EcoLab contracted for pest management and reports are available on premises.

5) Administration:
-Foodsafe Level 1 trained employee on premises during inspection (expires Jan.17, 2023).
-Operating permit visible during inspection.

6) COVID-19:
-Dine-in has been resumed (as per Provincial Health Order).
-Plexi-glass barriers in place throughout premises (between tables).
-Menus are sanitized after each use.
-Customers are asked for name and phone number upon entry (for contact tracing).
-Max occupancy limits posted.
-All staff observed wearing masks.