INSPECTION REPORT Health Protection JMAA-AZHQU2

PREMISES NAME Burger King #03341		Tel: (604) 418 8606 Fax:
PREMISES ADDRESS 10344 King George Blvd Surrey, BC V3T 2W5		INSPECTION DATE June 7, 2018	TIME SPENT 1.4 hours
OPERATOR (Person in Charge) Manish Sharma		NEXT INSPECTION DATE June 13, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Manager on duty has ServSafe issued before May 2017. ServSafe 1 certificates issued prior to May 2017 are NOT a recognized equivalent of FoodSafe 1. Corrective Action(s): Manager on duty will need to acquire FoodSafe 1 or equivalent certification. Ensure that at least one supervisor is present at all times with FoodSafe 1 or equivalent. Note: ServSafe certificates with examination dates on or after May 10, 2017 are recognized as FoodSafe 1 equivalent by the BC Centre of Disease Control. Violation Score: 1

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

Comments

Routine inspection conducted. Premise is in very good sanitary condition. The following observations were noted: 1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - Hot-holding inserts range from 70-90C - Fries hot-held at 70C - Lettuce, produce, bacon are time-controlled as per corporate food safety plan, sticker present to indicate when time-held potentially hazardous foods are to be disposed - Walk-in cooler at 3C - Walk-in freezer at -20C - Slushie and specialty beverage machines at 4C - Temperature logs present and up-to-date for coolers, freezers, and hot-holders 2. Hygiene and Sanitizing - Handwash stations adequately stocked with hot/cold running water, liquid soap, single-use paper towels - Proper glove use observed, no gloves re-used at time of inspection - Sanitizing pails present in the following locations: 1 in drive-thru area, 2 in main kitchen, 1 in dishpit area all contain 200 ppm quaternary ammonium compound (quats) - Sanitizer dispenser releases quats at 200 ppm, functional at time of inspection - 3-compartment sink is well maintained, sanitizing compartment is filled with 200 ppm quats - Cleaned and sanitized utensils and dishware currently air-drying next to sanitizing compartment. Air-dried utensils and dishware are stored in sanitary condition on overhead wire shelving and drawers - Large equipment, including lettuce slicer, onion slicer, and tomato slicer maintained in sanitary condition - Ventilation canopy for deep fryer area maintained in excellent sanitary condition, manager states that it is cleaned twice a week - Client washrooms maintained in sanitary condition 3. Storage - All food items elevated at least 6" off floor and covered with tight-fitting lids - Raw items stored separately from ready-to-eat and cooked items - Storage areas are well organized and well-lit - Janitorial area kept separate from food handling areas - All prepared, ready-to-eat items marked and dated, FIFO system employed 4. Pest Control and Management - No signs of recent pest activity at time of inspection - Mechanical traps set by third-party pest control company contains no rodents - Most recent inspection conducted May 15, 2018 by pest control company in response to ants in drive-thru area. Pest control company has since addressed these concerns, next routine scheduled in mid-June 4. Administrative - Permit posted A follow-up inspection will be conducted to verify acquisition of ServSafe (those with examination dates on or after May 10, 2017) or FoodSafe 1 equivalent