Fraser Health Authority



INSPECTION REPORT
Health Protection
MBEK-BJJVAL
PREMISES NAME
Five Guys Burgers & Fries		Tel: (604) 531-7829
Fax: (604) 531-7830
PREMISES ADDRESS
80 - 2245 160th St
Surrey, BC V3S 9N6		INSPECTION DATE
December 4, 2019		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Dan Prokosh		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Routine inspection conducted:

- Walk in cooler at 3 degrees C. Foods are stored off the floor, covered, and raw animal products and ready-to-eat foods are properly organized.
- Other cold holding units at 4 degrees C or less
- Food in hot holding unit measured at internal temperature of 60 degrees C or more
- Cold holding units equipped with thermometers. Probe thermometer is available on site for internal food temperature checks.
- Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels
- Non-latex gloves available
- Quaternary ammonium compounds (quats) sanitizer is available at 200 ppm in buckets with wiping cloths and in third compartment of ware washing sinks
- Chlorine-based sanitizing solution at 100 ppm chlorine
- Three compartment manual ware washing sinks equipped with built-in drain stoppers, hot and cold running water, sanitizer, and detergent
- Equipment and utensils in sanitary condition
- Chemicals are stored separately from food
- Designated area in use for storage of personal belongings
- Hair is adequately restrained
- No signs of pest activity observed at time of inspection
- Temperature logs maintained
- FOODSAFE requirements met. Certificates kept on site.
- Permit posted at front