INSPECTION REPORT Health Protection LKIM-BGCTFZ

PREMISES NAME Carl's Jr. Restaurants		Tel: (604) 805-8285 Fax:
PREMISES ADDRESS 2080 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE September 25, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) William Newell		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Vegetable chopper had food residue on corners - CORRECTED DURING INSPECTION - item cleaned and sanitized Rodent droppings observed on floor under electrical panel and staff lockers. Clean floor. Wet area with 200ppm Chlorine or equivalent. . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS- No Violations Observed - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use (Wall chart and stickers for hot holding items) - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - All containers used to store lids/utensils/etc. in good sanitary condition - All tongs, spatulas, knives, etc washed and sanitized after 4 hours. This includes those in hot holding and cold holding units - Milkshake blenders in good sanitary condition - EXCELLENT - This item is rinsed between uses and fully washed and sanitized every 2 hours. - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: follow Corporate Sanitation plan. Change Sanitizer solution at 2pm as written in record sheet. (Sanitizer solution within acceptable limits upon arrival of inspector)