INSPECTION REPORT Health Protection 231231

PREMISES NAME Texx Big Burger		Tel: (604) 588-0093 Fax:
PREMISES ADDRESS 14783 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE July 27, 2016	TIME SPENT 2.75 hours
OPERATOR (Person in Charge) Petru Petrean		NEXT INSPECTION DATE August 08, 2016
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food items in single door cooler nearest to 3 compartment sink internal temperatures at 6.7°C to 9°C. Discard potentially hazardous foods (cooked onions, cooked mushrooms, sliced cheese). Move containers of raw chicken to cooler at less than 4°C. Must have cooler, repaired to lower the temperature so that food are maintained at less than 4°C to prevent pathogen growth and /or toxin production. (photographs taken) Do not sue cooler to store potentially hazardous foods until such time that cooler is repaired. Corrected During Insp. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Improper practice of manual ware washing from physical demonstration observed. After washing and rinsing, sanitizer was sprayed onto surfaces of utensils. Instructed staff on proper warewashing procedure. Wash utensils at with liquid detergent solution at 45°C, rinse with water at 45°C and soak in sanitizer (100 ppm chlorine or 200 ppm quats) for 2 minutes. Leave for air dry on sanitary surface. Proper warewashing removes and kills pathogens. Information sheet provided to staff, please post at warewashing station. Corrected During Insp. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: 3 dead ants observed inside the cabinets underneath pop dispenser. Must clean and sanitize the inside of cabinets to prevent attraction of pests (also clean the surfaces of syrup/carbonated drinks pipes and dispensing equipment's). Date To Be Corrected By: Immediately Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: The door screen is not lightly sealed at the bottom. Must replace the door sweep to prevent pests. Date To Be Corrected By: 2016/08/08 Corrective Action(s): Violation Score: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): One bottle of an unknown chemical was not labelled. Must label it prevent accidental mixing and misuse. Date To Be Corrected By: Immediately Corrective Action(s):

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

Comments

Comments: -Prep cooler top and bottom at 3.4°C to 4.3°C and 5.1°C to 5.4°C, respectively, for internal temperatures of food. -Single door stand-up cooler holding packages of raw meat internal temperature of 0°C to 1°C. -Two door freezer food surface temperatures at -16°C -Single door stainless steel stand up freezer at the front surface temperatures of food at -17°C. -General sanitation can be improved by cleaning and mopping underneath the grills, coolers, freezers and storage shelves to prevent pests. -Sanitizer bottle measured at 200 ppm quats. Sanitizer from dispenser at 200 ppm. -Handwashing sinks front and back adequately supplied with hot/cold water, liquid soap and paper towels. -Staff was washing hands frequently. -No rodents & cockroaches infestation observed. -2 bathrooms hand sinks had hot/cold water, liquid soap and paper towels. -Thermometers present in all coolers & freezers.