INSPECTION REPORT Health Protection TSTY-AGEU4J

PREMISES NAME Five Guys Burgers & Fries		Tel: (604) 531-7829 Fax: (604) 531-7830
PREMISES ADDRESS 80 - 2245 160th St Surrey, BC V3S 9N6		INSPECTION DATE December 7, 2016	TIME SPENT 0.9 hours
OPERATOR (Person in Charge) Dan Prokosh		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quat sanitizer in cloth buckets was measured at approximately 100ppm at start of inspection. 200ppm solution is required for sanitizer efficacy. Corrective Action(s): Replaced during inspection. Ensure solution is changed out with enough frequency to maintain 200ppm concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Prep line cooler was not equipped with a working thermometer (indicator fluid in current thermometer has separated). Corrective Action(s): Replace with an accurate thermometer by tomorrow (8th December 2016). Violation Score: 1

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

Comments

*General sanitation excellent throughout restaurant. No pest issues observed. *All cooler and freezer temperatures satisfactory. *Temperature records are kept digitally. Probe thermometers available on site. Facility has an off-site temperature monitoring/alarm system. *Burger cooking temperatures are checked on 2-hourly basis. Ensure 71 C minimum temperature is reached (discussed with manager during inspection). *Good hand washing and glove use practices observed. *All hand sinks equipped with warm water, liquid soap and paper towels. *Good organization and separation of raw and ready-to-eat foods observed. *Hot holding of mushrooms and onions measured at > 60 C. *Washrooms maintained in clean condition. *Ensure ice machines in pop dispensers are cleaned on a regular basis (could not check upper sections of machines during inspection). *Quat sanitizer dispenser operating at 200ppm. Sanitizer in use in 3-compartment dish sink. Cloth buckets filled with this solution. *Time is monitored for processing/cooking of fries (4 hour maximum). *Tools and utensils stored in clean condition. *Date labeling system in place for products in storage. *Scoops and disposable cups available for self-serve peanut bins.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: TSTY-AGEU4J
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.1 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment