INSPECTION REPORT Health Protection 248264

PREMISES NAME Red Robin Gourmet Burgers (Guildford)		Tel: (604) 930-2415 Fax:
PREMISES ADDRESS 10237 152nd St Surrey, BC V3R 4G6		INSPECTION DATE September 9, 2020	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Eryn Dixon		NEXT INSPECTION DATE October 09, 2020
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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observation: Sanitizer buckets, 2 in bar area and 1 in kitchen was tested to be at 50ppm QUATS. Correction: Staff re-filled the buckets at the time of inspection. Ensure sanitizer buckets are re-filled every 2 hours or as needed to maintain 200ppm QUATS concentration. Rationale: Adequate sanitizer concentration ensures proper sanitation of food contact surfaces which prevents cross contamination and food borne illness. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Observation: Plastic measuring cup was submerged in a container full of bean sauce in preparation cooler. Correction: Staff member removed the cup. Ensure scoops or cups used as scoops are stored outside of food bins. The handles should not come in contact with food. 2) Observation: Ice-cream scoop was stored on the floor of the freezer. Another scoop was left inside the ice-cream bin with handle touching the food. Correction : The scoops were removed at the time of inspection. Ensure scoops are stored in ice or in water that is replaced every 2 hours. Rationale: Scoop handles are potentially contaminated surfaces that can cross-contaminate food and cause a foodborne illness. Food or food contact surfaces should not be kept on the floor of freezers/coolers as those are also potentially contaminated surfaces. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Observation: Cooler handles and seals were greasy and sticky along the cook-line. Correction: Wipe down all the handles and clean the seals of coolers. Use 200 ppm QUATS to sanitize. Operator to do this today. Date to be corrected by: Today 2) Observation: Grease and food debris build-up was noted along the cook line and in hard to reach areas (behind and around the fryers and range). Correction: Do a deep clean of the facility. Date to be corrected by: Today Rationale: Dirty handles can cross-contaminate the food handler and cause a foodborne illness through food handling. Grease and food debris build up can attract pests such as mice/rats or flies which can then contaminate food. Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observation: The counters in the servers' area have bare wood exposed in several areas. *This is a repeat violation* Correction: Repair counters to ensure the surfaces are smooth and easy to clean and impervious to moisture. Rationale: Bare wood cannot be adequately washed and sanitized to remove pathogens. It can promote mould growth and cause a foodborne illness through cross-contamination. Date to be corrected by: Oct 9, 2020 Corrective Action(s):

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

Comments

Comments Routine inspection of the food premises conducted. Temperatures Walk-in cooler: 2C Walk-in freezer: -22C Prep. cooler #1: 3C Prep. Cooler #2: 4C Prep. Cooler #3: 4C Prep. Cooler #4: 4C Prep. Cooler #5: 2C Prep. Cooler #6: 4C Prep. Cooler #7: 4C Double door freezer: -18C Single door freezer: -19C Cook-line freezers: <-18C Hot Holding(sauce): 67C Sanitation All handsinks adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. Low-temp dishwasher achieved 50ppm chlorine residual at dish surface after the final rinse cycle. Glass washer achieved 12.5 ppm iodine at glass surface. Sanitizer dispenser dispensed 200ppm QUATS. Ice-machine in good sanitary condition, water tray clean, scoop stored on stand. Nozzles, buttons, counters in good sanitary condition. Washrooms in good sanitary condition. 3-compartment sink equipped with plugs. Knives and vegetable cutter in good sanitary condition. Storage Raw foods separated from ready-to-eat foods. First-in-first-out principle used. All items dated and covered in coolers. Pest proof containers in use. Scoops kept outside. Food stored at least 6" off the floor. Pest control No signs of pest activity noted. Facility is monitored by a professional pest control company on a monthly basis. Back door closed, tin cats empty at time of inspection. Practices/Personnel Proper cooling practices noted chicken was cooling in shallow trays in cooler (<4C). Handwshing observed. Hair restraints are used. Overall hygiene good. Administration Operator and staff are FoodSafe level 1 or equivalent certified. Valid until Feb 27, 2023. Permit is posted. Pest control reports are on site. COVID Safety Masks are required for all staff. Maximum occupancy is posted. Staff is screened before each shift. High touch surfaces are frequently disinfected.