INSPECTION REPORT Health Protection AHEN-CPFW4B

PREMISES NAME Carl's Jr Restaurant (Guildford)		Tel: (778) 394-3520 Fax:
PREMISES ADDRESS 2080 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE February 27, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Pavitor (Peter) Singh		NEXT INSPECTION DATE March 01, 2023
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 = 11

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Valid permit to operate had been posted in the office and it was not posted in a conspicuous location of the food service establishment. Permit to operate observed to be posted in the front service area had the previous legal owner name on it. Corrective Action(s): Ensure the valid permit to operate (with the current legal name) is posted in a conspicuous area of the food service establishment where customers may view it. Correct within 1 week. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sanitizer dispenser was not in good working order as it was not dispensing 200 ppm Quaternary ammonium compounds (QUATS) sanitizer. Staff informed that they noticed issues yesterday and a technician is scheduled tomorrow. Corrective Action(s): Ensure the appropriate repairs are made to the sanitizer dispenser that it can dispense 200 ppm QUATS sanitizer; Correct within 2 days. . In the interim, ensure staff continue to manually dilute the QUATS sanitizer in accordance with manufacturer's directions to setup a 200 ppm concentration and verify the concentration with the QUATS test strips. Manufacturer's label dilution instructions were reviewed with staff for the QUATS sanitizer used at the food service establishment. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In the Operator's absence, no staff on duty had valid FOODSAFE Level 1 or equivalent course training. All three staff members on shift informed they have not completed a FOODSAFE Level 1 or equivalent course. Corrective Action(s): Ensure at least one staff member holds valid FOODSAFE Level 1 or equivalent course training on duty in the Operator's absence. Ensure enough staff take the FOODSAFE Level 1 or equivalent course to fulfill this requirement. . Refer to www.foodsafe.ca for information on FOODSAFE Level 1 courses. Refer to BCCDC "Food Handlers Training Courses Equivalent to BC FOODSAFE Level 1 As of February 18, 2020" for information on current equivalent courses to FOODSAFE Level 1. Violation Score: 1

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

Comments

All three handsinks in the kitchen were supplied with liquid soap, hot and cold running water, and single-use paper towels. Hansdsinks in the three customer washrooms were properly supplied. Walk-in-cooler, prep. cooler, beverage cooler, and refrigerated cooler insert for raw meat storage were at or below 4 degrees C. Walk-in-freezer, under-the-counter freezer near the cook line, and ice cream freezer temperatures were satisfactory. Raw meat patties were stored on separate storage racks inside the walk-in-cooler. Ready-to-eat food was stored on separate designated shelving units. Food products were covered in cold storage areas. Time-tracking documentation for condiments held at room temperature was being maintained. Note: Three types of cheese held at ambient temperature have a quick turnover (approximately within 1 hour) according to staff. Hot-held food had an internal temperature at or above 60 degrees C. 200 ppm Quaternary ammonium compounds (QUATS) sanitizer was available in the sanitizer pails. Staff informed they change the QUATS sanitizer in the sanitizer pails every two hours throughout the day. QUATS test strips were available on-site. 3-compartment sink was supplied with hot and cold running water. Three built-in sink plugs were available. Staff informed that preparation utensils/equipment is manually pre-scraped, washed, rinsed, sanitized, and air dried. No signs of recent pest activity were evident at the time of inspection. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, feel free to contact the Environmental Health Officer.