INSPECTION REPORT Health Protection 242944

PREMISES NAME Burger King #3195		Tel: (604) 858-4148 Fax: (604) 858-4136
PREMISES ADDRESS 45625 Luckakuck Way Chilliwack, BC V2R 1A3		INSPECTION DATE April 12, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Carol Laflamme		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Observed a gap/hole at bas of back door that exits to outside. Corrective Action(s): Repair/replace weather stripping to remove and block gap/hole at bas of the door to prevent poassible entry of pests. To be Corrected within 1 month.

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

Comments

-Observed slime/residue on outer metal surface of ice machine. Continue to have ice machine cleaned and sanitized regularly. Discussed adding written dates to ice machine cleaning schedule for cleaning to be done. -Ensure routine cleaning of freezer containing bags of french fries. NOTES: -All hand-sinks had liquid soap, paper towel, and hot/cold water -Observed proper hand-washing following the handling of raw burger patties -Sanitizer concentration at 200ppm Quats within three-compartment sink -Sanitizer bucket solution with wiping rags at 200ppm Quats -All coolers found at 4°C or less -All freezers found at -18°C or less -One walk-in cooler used as storage and not in operation at time of inspection -Pest control measures in place -Burger patties internal temperature tested three times daily and recorded -Time stamps used for potentially hazardous foods at room temperature, with time indicating the time food must be used -Operating permit prominently displayed -Discussed FOODSAFE expiration details and dates -Hot holding found at 60°C or greater.