INSPECTION REPORT Health Protection JVIK-BEERS3

PREMISES NAME Harrison Hamburgers		Tel: (604) 796-5554 Fax:
PREMISES ADDRESS 111 - 196 Hot Springs Rd Harrison Hot Springs, BC V0M 1K0		INSPECTION DATE July 25, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Mike Boman SE		NEXT INSPECTION DATE August 01, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 46

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler is not capable of maintaining foods at 4C or below. Internal temperature of food items between 7.9 - 8.4C. Repeat Violation Corrective Action(s): Ice bath prepared at time of inspection, all other items moved to walk-in cooler. In the interim, you may use ice baths during your busy periods. Do not leave food out at room temperature. Repair unit by August 1st or have an order for replacement. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed several hamburgers (roughly 20), chicken strips, chicken nugget and fries between 38C - 42C internal temperature. Repeat Violation Corrective Action(s): Staff stated that as he is alone, he pre-cooks several hamburgers and fried items. The food items are left on the flat top or stove top in pans and then re-heated per order. This is a very risky practice if you are not maintaining an adequate hot holding temperature. You are allowing foods to continually pass through the danger zone which increases the risk of foodborne illness. Discontinue this practice immediately. If you wish to have items pre-cooked to assist you during busy periods - you MUST hold the temperature at 60C or above. Ensure the grill / stove top is on and at a level that allows for the internal temperature of the hamburgers, chicken items, etc. are at 60C or above. All items discarded at time of inspection. D Violation Score: 15

Non-Critical Hazards: Total Number: 4

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required underneath, behind and around deep fryers and grills Corrective Action(s): Clean underneath, behind and around cooking equipment Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1 Door Prep cooler has not been replaced as discussed in previous inspections. Even with the addition of ice in the bottom, the cooler is not capable of maintaining foods at 4C or below Corrective Action(s): Repair or Replace unit to ensure it is capable of maintaining foods at 4C or below Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle labelled "Window Cleaner" actually contains sanitizer Corrective Action(s): Label spray bottle as sanitizer Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on-site have foodsafe level 1 or its equivalent in the operator's absence. Repeat Violation Corrective Action(s): By next inspection - there must be at least one staff member on-site with a valid foodsafe level one or its equivalent. The other cook should be registered in a foodsafe level one course or its equivalent by follow up inspection. Violation Score: 1

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

Comments

Hand washing sink equipped Sanitizer available in spray bottle at 200ppm Dipper well in use at ice cream freezers Ice machine maintained Discussed dishwashing Correction Order issued