INSPECTION REPORT Health Protection 248554

PREMISES NAME Triple O's Burgers		Tel: (778) 590-3311 Fax: (778) 593-1511
PREMISES ADDRESS 101 - 14350 64th Ave Surrey, BC V3W 1Z1		INSPECTION DATE August 11, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Teresa troock		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): conditions observed that may allow entrance/harbouring/breeding of pests. Observation: Wet, dirty, wash cloths were left on the counter at the back dishwashing area. Correction: The wash cloths were moved into the laundry basket at the time of inspection. Ensure dirty wiping cloths are kept in sanitizer buckets or away in closed laundry baskets. Rationale: Wet wash cloths with food debris are ideal breeding grounds for bacteria/pathogens as well as for pests such as flies. Do not leave moist cloths on counters for use. NOTE: Operator confirmed that the cloths are only for wiping down surfaces PRIOR to sanitizing. Corrective Action(s):

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

Comments

Comments Routine inspection of the food premise conducted. The facility is in good sanitary condition. Temperatures Ice-cream/shake freezer (front) was at -19C. Under counter cooler #1 (front) was at 2.8C. Under counter cooler #2 (front) was at 3.2C. Under counter cooler #3 (kitchen) was at -1C. Cookline cooler drawers were at 4C or less. Preparation cooler inserts were holding food at 4C or less. Double door freezer #1 was at -18C. Double door freezer #2 was at -21C. Hot holding unit for dry foods (patties, chicken strips) was holding food at 73C. Sanitation All handwashing sinks were adequately equipped with hot/cold running water, liquid soap and disposable paper towels. All sanitizer buckets had 200 ppm QUATS (4). Sanitizer dispenser dispensed 200 ppm QUATS. 3-compartment sink is equipped with plugs. Test strips are used to check sanitizers. Pop dispenser nozzles were in good sanitary condition. Operator confirmed that they are washed and sanitized every night. Dipper well fully functional and clean. Air gap present. Low-temperature dishwasher achieved 50ppm chlorine residual at the dish surface after the final rinse cycle. Washroom in good sanitary condition. Knives and clean utensils stored in a sanitary manner. Storage Good storage practices observed. Raw meats stored in bottom shelves/drawers. Ready-to-eat cooked foods and chopped produce kept on higher shelves. Food stored at least 6" off the ground. All food items are covered when kept in coolers. Boxes are labelled in dry storage. Pest Control No signs of recent pest activity were noted at time of inspection. Tin cats were empty. UV lamp is present in facility but could not be checked due to its location and cover. Operator confirmed that a professional pest control company monitors the traps on a monthly basis. Practices Shakes (stored in ice-cream freezer) are time tracked for 1.5 hours and discarded after. Condiments are replaced every 2 hours (kept in refrigerated inserts). Beef patties getting cooked on the grill had an internal temperature of 71C. Administrations All staff is required to get FoodSafe training. The manager's certification is valid until May 30, 2024. Permit is posted. Temperature and sanitation logs all up to date. Pest control reports available on site. COVID Safety COVID safety corporate plan is available on site. Hydrogen peroxide is used to wipe down high-touch surfaces and dine-in tables. Operator confirmed that it is not used in the kitchen or on any food contact surfaces. All staff is screened for each shift. Temperature records are kept. Sugnage for physical distancing are posted. Tables are blocked off to maintain 2m distance. Maximum occupancy is posted.