Report No. AJON-BZG7Z2

INSPECTION REPORT
Health Protection
AJON-BZG7Z2

PREMISES NAME
Vera's Burger Shack (Fraser Hwy)

Tel: (604) 576-8372
Fax:

PREMISES ADDRESS
1 - 18660 Fraser Hwy
Surrey, BC V3S 7Y4

INSPECTION DATE
March 25, 2021

TIME SPENT
2 hours

OPERATOR (Person in Charge)
Jatinder Khosla

NEXT INSPECTION DATE

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: Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION):
Ranch and mayo sauces stored at 9.7C in top insert of prep cooler.
Corrective Action(s):
Move all potentially hazardous foods to a cooler maintained at or below 4C.
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation:
1. Coca-Cola machine has accumulation of syrup splatter under each beverage dispensing knob. In addition, there is mould growth at the ice dispenser for the machine.
2. Dishwasher propellers (top and bottom) have accumulation of food debris.
Corrective Action(s):
1. Thoroughly clean and sanitize each beverage dispensing knob and ice dispenser. Ensure to also clean any syrup splatter.
2. Clean propellers of dishwasher and ensure to follow your sanitation plan for dishwasher cleaning and maintenance.
Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION):
Tongs stored directly on top of pickles in top insert of prep cooler.
Corrective Action(s):
Remove tongs from inside pickles. Pickles may be served raw and any form of contamination from the food handler, such as touch the handles of the tongs, may further contaminate the pickles if the handle of the tongs is stored on top of the pickles. Ensure handle part of tongs is not placed on top or in any food.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
General sanitation of facility needs improvement, especially in the following areas:
- underneath and behind all equipment
- underneath all storage areas
- rubber seal of walk-in cooler
- hard to reach areas
Corrective Action(s):
Clean all areas listed above. Ensure you are following your sanitation plan for daily, weekly, monthly and seasonal cleaning.
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation:
Prep cooler ambient temperature measured with probe thermometer at 9.7C.
Corrective Action(s):
Service prep cooler so temperature is maintained at or below 4C. Do not store any potentially hazardous foods in this cooler until approved by the Health Inspector from Fraser Health.
Violation Score: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation (CORRECTED DURING INSPECTION):
Two tubs of hand sanitizer stored on shelves that also store food products (near walk-in cooler).
Corrective Action(s):
Remove hand sanitizers from this shelf and store in chemical storage area, or area away from food products.
Violation Score: 3

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation (CORRECTED DURING INSPECTION):
Prep cooler lacked refrigerator thermometer.
Corrective Action(s):
Place refrigerator thermometer in prep cooler to ensure temperature is maintained at or below 4C.
Violation Score: 1

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

Comments

- All hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water.
- All other temperatures (except for violation 308 above) met health requirements:
Walk-in cooler, cooler drawers under cookline and Coca-Cola cooler maintained at or below 4C.
Walk-in freezer and under counter freezer maintained below -18C.
Hot holding temperature for gravy maintained above 60C.
- All sanitizer spray bottles had 200 ppm QUATs.
- High temperature dishwasher sanitizing with 71.3C for final rinse temperature at dish level.
- All food items stored at least 6 inches off the floor.
- Food handler provided proof of FOODSAFE Level 1.
- Permit to Operate posted.
- Washrooms clean and sinks fully equipped with liquid soap, paper towels and hot/cold running water.
- No evidence of pests at the time of inspection.
- Back screen door closed at time of inspection.

COVID-19:
- Workplace COVID-19 safety plan completed.
- Facility is offering dine-in services.
- Seating capacity posted on front entrance door.
- Contact information collected near front entrance.
- Hand sanitizer available for customers at front entrance.
- Physical barrier installed between customer and food handler/employee at ordering desk.
- Markers present on floor to promote physical distancing.
- Tables are spaced to provide 2 meters of physical distance.
- Music was not louder than regular conversation level.
- Visitors observed adhering to the face covering order.

In addition to the violations above, the following requires your attention:
- Place wiping cloths in sanitizer solution to continuously sanitize cloths when not in use and to prevent bacterial growth.
- Remove cardboard under prep table (located near walk-in cooler). Cardboard is not to be used as a drying surface. All dishes are to be clean, rinsed, sanitized and then air dried.
- Staff unaware of requirement for daily health assessment. Health Inspector to provide information (WorkSafeBC template) to operator regarding daily health assessment for staff.

No signature required to be collected due to COVID-10 pandemic.
Report to be emailed to operator.