INSPECTION REPORT Health Protection AHEN-CK5SYQ

PREMISES NAME Red Robin Gourmet Burgers (Guildford)		Tel: (604) 930-2415 Fax:
PREMISES ADDRESS 10237 152nd St Surrey, BC V3R 4G6		INSPECTION DATE October 12, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Eryn Dixon		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	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: Operator informed that they do not currently hold valid FOODSAFE Level 1 course training and are in the process of renewing it. Corrective Action(s): Ensure the Operator and at least one staff member in their absence on shift renew their FOODSAFE Level 1 or equivalent course training to hold valid FOODSAFE Level 1 or equivalent course training; Correct within 1 month. Printout of BCCDC Food Handlers Training Courses Equivalent to BC FOODSAFE Level 1 As of February 18, 2020 was provided. Violation Score: 1

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

Comments

Permit to operate was posted in a conspicuous area near the bar. Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Handwashing practices were satisfactory. Walk-in-cooler and other refrigeration units were at or below 4 degrees C. Note: Two refrigeration units in the kitchen were empty/not in use, had signage posted to keep empty, and were above 4 degrees C. One refrigeration unit in the bar was above 4 degrees C, had a sign posted on it, and is used for non-potentially hazardous food beverages only. Walk-in-freezer and other freezer temperatures were satisfactory. Refrigeration units were equipped with thermometers. Hot-held food was at or above 60 degrees C. Adequate cooling of food in shallow metal containers was observed inside the walk-in-cooler. Food storage areas appeared clean and organized. Raw meat was stored separately from ready-to-eat food. Low temperature dishwasher final rinse chlorine sanitizer residual was at 50 ppm at the plate level. Chlorine test strips were available to monitor that the low temperature dishwasher is achieving the sanitizing standard throughout the day. Glasswasher was not present in the bar. It was mentioned that glassware is washed in separate loads through the low temperature dishwasher in the kitchen. 2-compartment sink unit near the dishwasher and overhead sprayer near the dishwasher were operational. Designated 2-compartment prep. sink was operational. Sink and surface cleaner test strips were available on-site. Sink and surface cleaner was measured within the concentration recommended by the manufacturer. Ice machine and ice bin were in a clean condition with scoops stored separately. Pest control program was in place on at least a monthly basis. Dry storage areas appeared clean. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, feel free to contact the district Environmental Health Officer.