Report No. 258903

INSPECTION REPORT
Health Protection
258903

PREMISES NAME
Burger King #8508

Tel: (604) 859-7555
Fax:

PREMISES ADDRESS
2487 - 10153 King George Hwy
Surrey, BC V3T 2W6

INSPECTION DATE
May 2, 2023

TIME SPENT
2.5 hours

OPERATOR (Person in Charge)
Nicola Snowden

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	No

HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Adequate handwashing stations not available for employees.
Observed paper towel dispenser for handsink next to cooking line not working properly. Paper towels are not being dispensed after staff wash their hands.
Health Rationale:
Handsinks not adequately supplied with hot/cold running water, liquid soap and paper towels increase the risk of staff not properly washing their hands, leading to potential contamination of food when handling and potential foodborne illness.
Corrective Actions:
Staff placed a roll of paper towels next to the handsink at the time of inspection. Ensure handsinks are adequately supplied with hot/cold running water, liquid soap and paper towels.
Corrective Action(s):

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not of suitable design/material.
Observed a piece of cardboard next to the prep line area. Cardboard is used for cable management as stated by staff.
Health Rationale:
Cardboard is not a material that is smooth, durable and easy to clean and sanitize. There is an increased risk of food contamination when handled at the prep line due to the cardboard potentially contacting the food.
Corrective Actions:
Staff removed and discarded cardboard at the time of inspection. Ensure replacement cable management devices are made of suitable materials that are smooth, durable, impermeable and easy to clean and sanitize.
Corrective Action(s):
Violation Score:

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Equipment/utensils/food contact surfaces not in good working order.
Observed the following:
1. Observed the paper towel dispenser at the handsink next to the cook line not functioning properly.
2. Observed a knife stored on the storage rack with a damaged handle - melted and deformed.
Health Rationale:
1. Paper towel dispenser not functioning properly increases the risk of improper handwashing as paper towels are not dispensing adequately.
2. A damaged knife handle is not longer smooth and easy to clean and sanitize, increasing the risk of potential contamination of food when handled.
Corrective Actions:
1. Ensure paper towel dispenser is serviced such that it operates correctly. Correct by May 9, 2023.
2. Staff discarded knife at the time of inspection. Ensure knives are in good condition and are able to be easily cleaned and sanitized.
Date to be corrected by: 2023/05/09
Corrective Action(s):
Violation Score:

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

Comments

Comments
General:
Staff on duty has valid FoodSafe Level 1 equivalent certification, exp. 01/16/2027.
Health Permit posted in a conspicuous place.
Most recent pest control report, dated April 20th, listed no pest activity.

Sanitation:
Three handsinks in the kitchen supplied with hot/cold running water, liquid soap and paper towels - see violation.
3 compartment sink supplied with sink plugs for manual warewashing.
4 sanitizer dispenser at 3 compartment sink measured at 200ppm QUATs.
Staff demonstrated proper wash, rinse, sanitize, and air dry procedure for manual warewashing.
All food products are in proper packaging and/or containers and are minimum six inches off the ground.
Ventilation hoods and areas behind cook line are in satisfactory sanitary condition.
No signs of pest activity at the time of inspection.

Temperature:
Sliding chest freezers measured at -18C.
Undercounter beverage cooler measured at 4C.
Patty hot holding measured at 80C.
Gravy hot holding measured 78C.
Fires and onion ring hot holding measured at 72C.
Prep line inserts are appropriately time tracked and discarded as per the food safety plan.
Walk in cooler measured at 3C.
Walk in freezer measured at -22C.