INSPECTION REPORT Health Protection CQUY-D3LPZM

PREMISES NAME Red Robin Gourmet Burgers (Coquitlam)		Tel: (604) 941-8650 Fax:
PREMISES ADDRESS 3000 Lougheed Hwy Coquitlam, BC V3B 1C5		INSPECTION DATE March 22, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0ppm chlorine residual detected in the low-temp dishwashing machine at start of inspection. The chlorine supply tubing was not fully-immersed in the chlorine supply bucket (tubing has slipped back in the plastic sleeve 2-3 inches). Corrective Action(s): Chlorine feed tube was repositioned and the sanitizer pump was primed to clear air from the line. Dishwasher is now providing 50ppm chlorine residual during the rinse cycle. *Ensure staff check chlorine levels in the dishwashing machine (using test papers) on a daily basis. *Recommendation: Replace the chlorine feed line with a longer length of tubing to provide enough space to allow for repositioning of the chemical buckets when they need to be restocked. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Minor soil/residues observed on the floor surfaces in the kitchen, staff rooms, and dry storage area. Corrective Action(s): Operator confirms that the floor cleaning is done using a mop. *Obtain a cleaning brush to remove difficult soil/residues from the floor tiles and ensure that it's used on a regular schedule as part of your sanitation plan. Violation Score: 3

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

Comments

- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels - Refrigeration temperatures are ≤4o Celsius - Freezer temperatures are satisfactory - Hot-holding temperatures are ≥60o Celsius - Lactic acid food-contact surface sanitizer solution available at adequate concentration - No pest activity observed during inspection - Foods in storage are elevated off floor ≥6” - Foods stored in closed/covered containers & protected from contamination - Good stock rotation practices observed (date-labelling, FIFO practices in use)