INSPECTION REPORT Health Protection LKIM-BDRMUE

PREMISES NAME Red Robin Gourmet Burgers (Guildford)		Tel: (604) 930-2415 Fax: (604) 930-2402
PREMISES ADDRESS 10237 152nd St Surrey, BC V3R 4G6		INSPECTION DATE July 4, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Amanda MacDonald		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Sugar and flour not transferred into pest proof containers. . Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning of dishpit area needed. . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Fish cooler has been broken and to be serviced Bottom drawer of South East insert cooler needs repair as drawer does not close with ease. . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - facility exceptionally clean! - No evidence of pests - traps empty, no evidence of rodents or flies - EXCELLENT! - 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 - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - 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 - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - microwave and internal temperature taken after reheating - Proper thawing techniques observed in walk in cooler unit - First In First out and date stamping methods observed in use - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - EXCELLENT! - Vegetable choppers in good sanitary condition - All Containers used to store lids/utensils/etc. in good sanitary condition - all equipment elevated in containers to prevent equipment from sitting in standing water - Milkshake blenders in EXCELLENT sanitary condition - no food splatter - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - bin for staff lunches clearly marked and separated from customer food - 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.