INSPECTION REPORT Health Protection LQUN-BECT2T

PREMISES NAME Carl's Jr Restaurant (Port Coquitlam)		Tel: (604) 805-8285 Fax:
PREMISES ADDRESS 101 - 1940 Oxford Connector Port Coquitlam, BC V3C 0A4		INSPECTION DATE July 23, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 30, 2019
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw chicken in the chicken tenders assembly unit was 46F. This temperature is TOO high and bacteria will grow on the chicken. Corrective Action(s): Immediately throw away the raw chicken and stop using the chicken tenders assembly unit to store raw proteins or perishable items (egg wash), unitl the unit is repaired and can maintain a temperature below 40F at all times. At time of the inspection, staff discarded the raw chicken and egg wash. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: There is a small gap along the base of the back door that could allow pests to enter. Corrective Action(s): Install a door guard or door sweep along the base of the door to exclude pests. **Correction date: July 30/19** Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The chicken tenders assembly unit had a temperature of 46F in the cooler section (stores raw chicken and egg wash). Temperatures must be 40F or colder when storing proteins and perishable food (egg wash) items to prevent bacteria from growing. Corrective Action(s): Immediately remove all raw proteins and perishable food items and do NOT use the unit until it can maintain 40F or below at all times. Call a repair person to have the unit maintenanced so the cooler section can maintain a temperature below 40F at all times. **Correction date: Immediately** Violation Score: 3

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers 40F or colder (other than the chicken tenders assembly unit); freezers were 0F; hot holding units above 140F; thermometers present; and temperatures recorded daily. Reviewed temperature log book, all in order. - Quats sanitizer was 200ppm in cloth buckets and 3-comp sink. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - All foods stored in food grade container; covered; labeled; date coded; stored in groups with raw proteins separate or below RTE foods; and food stored 6" off the floor on shelves or platforms. - No expired food in use or for sale. FIFO rules being followed. - General sanitation level is good. - No signs so pests. - FoodSafe certified staff present. - Email all service reports as proof that repairs have been completed. Send to: lynda.quan@fraserhealth.ca - A follow-up inspection to occur on July 30/19 or later to ensure all violations have been addressed.