Fraser Health Authority



INSPECTION REPORT
Health Protection
JVIK-ASRTGH
PREMISES NAME
Burger King #3195
Tel: (604) 858-4148
Fax: (604) 858-4136
PREMISES ADDRESS
45625 Luckakuck Way
Chilliwack, BC V2R 1A3
INSPECTION DATE
November 3, 2017
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Carol Laflamme
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
No Action Required
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: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Observed a couple bins with time tracking stickers that were not filled out - corrected during inspection
ice machine requires cleaning & sanitizing - look at increasing frequency to maintain cleanliness

hand sinks equipped
Quats at 200ppm @ sani buckets & 3 compartment sink
all temperatures meet health requirements
quats test strips onsite
discussed in-use utensil policy (i.e. tongs)
thermometers in all coolers
observed appropriate hand washing
ice scoop stored in a clean container
general cleanliness of facility is good
food storage practices are generally good
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JVIK-ASRTGH
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.

Documentation for food is kept on site and provided to the EHO upon request.

Yes



2.

All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.

Yes



3.

All other food meets the restriction of 5% trans fat or less of total fat content.

Yes

Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment