INSPECTION REPORT Health Protection 252077

PREMISES NAME Vera's Burger Shack		Tel: (604) 460-1115 Fax:
PREMISES ADDRESS 390 - 19800 Lougheed Hwy Pitt Meadows, BC V3Y 2W1		INSPECTION DATE May 17, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Aman Sharma		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes No
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): Cut potatoes on a counter had internal temperature measured at 16.3C. The potatoes were kept at room temp. for approx 5hrs and the operator mentioned that she forgot to keep it in an ice bath. The potatoes were voluntarily discarded and new batch of potatoes were kept in an ice bath Corrective Action(s): Ensure that all cold potentially hazardous food is stored at 4C or below. Any cold potentially hazardous food stored above 4C for more than 2hrs should be discarded. Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The operator mentioned that a burger prep surface is only washed using detergents without using any sanitizing agents. Unsanitized food contact surfaces may promote microbial growth and cause foodborne illnesses Corrective Action(s): Wash and sanitize all food contact surfaces as per the sanitation plan. Ensure that sanitizing agents are used

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Plastic measuring cup and a tong was stored in the bucket of cut potatoes. The handles of utensils are in contact with potatoes when stored in the bucket. This may contaminate food items and cause foodborne illness. 2) Raw lamb was stored above gravy in a walk in cooler Corrective Action(s): 1)Remove the utensils out of the bucket, wash and sanitize them and keep it outside of the bucket in a clean dry environment 2) Store raw meat below ready-to-eat food like gravy Violation Score:

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

Comments

Temperatures measured: - Prep cooler = 3C - Beverage cooler = 4C - Chest freezer = -21C - Upright freezer = -18C - Hot holding unit = 66C - Walk in cooler = 2C Thermometers present in all cold storage units Temperature log maintained Handsink equipped with liquid soap, paper towels and hot and cold running water "Sanitol rtu" sanitizer with food grade claim used to disinfect food contact surfaces (in a spray bottle) High temperature dishwasher measured 74.3C at plate surface General sanitation is good No signs of pests Food stored off-floor and covered Foodsafe Level 1 equivalent certified operator present on-site Permit posted Covid-19 Covid-19 Safety Plan in place Mandatory mask wear, not to enter when sick and max. occupancy signage posted Hand sanitizers available No dine-in service as per PHO order Plexi-barrier in cashier till installed