INSPECTION REPORT Health Protection ABAN-AQYSZ7

PREMISES NAME Burger King #03341		Tel: (604) 418 8606 Fax:
PREMISES ADDRESS 10344 King George Blvd Surrey, BC V3T 2W5		INSPECTION DATE September 7, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Manish Sharma		NEXT INSPECTION DATE 1 Month
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 = 11

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): At the time of inspection it was noted that one employee was frantically changing the time stamps for the burger toppings (e.g. lettuce, tomatoes, onions). When questioned, the person in charge informed that the toppings are kept out for maximum 4 hours and this particular batch was out for 1.5 hours so far. The time stamp, however was now changed to 4 hours later, indicating the toppings would be out for a total of 5.5 hours. Corrective Action(s): Remove toppings from station and place in cooler at 4 degrees Celsius immediately. Ensure all food items are properly labelled with appropriate time stamps. Time stamps are not to be changed once toppings have been taken out. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): It was observed during the inspection that one employee was not washing their hands at an adequate frequency. The employee was wearing gloves but touching multiple surfaces and cleaning at the same time without changing gloves and washing hands between tasks. Corrective Action(s): Immediately wash hands thoroughly at the designated hand washing station. Ensure all staff know the importance of proper hand washing and at an adequate frequency. Gloves do not replace hand washing. Review proper hand washing methods with staff and ensure this is monitored. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Employee washroom has a large rectangular hole in the wall above the sink. Corrective Action(s): Repair/replace dry wall and ensure wall is smooth and easy to clean. To be corrected within one month. Violation Score: 1

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

Comments

Routine Inspection: - Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. - All temperatures met health requirements: Coolers maintained at or below 4 degrees Celsius (40 degrees Fahrenheit). Freezers maintained at or below -18 degrees Celsius (0 degrees Fahrenheit). Hot holding maintained above 60 degrees Celsius (140 degrees Fahrenheit). - 3-compartment sink set up for manual dishwashing. - Chlorine = 200 ppm for manual dishwashing. - Chlorine sanitizer in several buckets = 100 ppm. Wiping cloths stored in sanitizer solution - good. - General sanitation satisfactory. - No evidence of pest activity at the time of inspection.