INSPECTION REPORT Health Protection DSOG-B3PTQ2

PREMISES NAME Burger King		Tel: (604) 584-3371 Fax:
PREMISES ADDRESS 10344 King George Blvd Surrey, BC V3T 2W5		INSPECTION DATE August 16, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 21, 2018
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Significant fruit flies in the back dry storage area. The manager stated that the pest control company inspected the facility two days ago, assessed the pest population, and installed traps. Corrective Action(s): Follow the recommendations by the pest control company. Additional traps may need to be installed to control the current fruit fly infestation. The facility must be free of fruit flies or at an acceptable threshold for fruit fly population during the follow up inspection. Correct by: One week. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Garbage accumulation and soda splatter in the self service soda dispenser/condiment stand. Corrective Action(s): Clean the area noted above. Ensure to keep this area clean. Correct by: Today and ongoing. Violation Score: 3

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

Comments

- General sanitation is good. - All handwashing stations supplied with cold/hot running water, soap, and paper towels. - All coolers (undercounter, walk in, beverage) < or = to 4C. - Cold foods (ie sliced tomatoes, cheese slices/curds, lettuce, onions, cooked bacon) in the sandwich prep table are time stamped. All within expiration times. - All freezers (walk in, chest) < or = to -18C. - All food items are stored in plastic insert containers with lids or wrapped in plastic wraps. - Daily temperature logs were available at the time of the inspection and kept up to date. No concerns with temperature noted. - Hot holding units (gravy, chicken, meats) > or = 60C. - Three compartment sink available for manual dishwashing. Quat sanitizer available at 200ppm concentration. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Ensure to keep the sanitizing compartment free of any dirty utensils and plates. This compartment is designated for sanitizing purpose only. - Surface sanitizer available in designated red buckets with presoaked wiping cloths at 200 ppm Quat solution in front/back of the kitchen. - Dry storage area has adequate space and wire racks. Dry food items stored min 15cm (6inches) off the floor. - FOODSAFE equivalent trained staff on duty. Verified at the time of the inspection.