INSPECTION REPORT Health Protection LKIM-BPEMXV

PREMISES NAME Texx Big Burger		Tel: (604) 588-0093 Fax:
PREMISES ADDRESS 14783 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE May 7, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Petru Petrean		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff not properly sanitizing dishes and food processing equipment. One staff makes a giant tub of pre-made sanitizer from which staff are adding to sanitizer solution. This is correct and at the correct concentration (100-200ppm Chlorine) HOWEVER, the staff are taking one small condiment cup of this diluted bucket of sanitizer and adding it to the three compartment sink filled with water. This sanitizer is already diluted. Once the staff add water to this already diluted sanitizer the concentration is now too weak to properly sanitize the food processing equipment. CORRECTED DURING INSPECTION - staff were shown to take one condiment full of UNDILUTED chemical sanitizer solution from the jug with the YELLOW LID and add this to the third compartment sink. Follow the directions on the side of the bucket for proper manufacturer's directions for proper dilution. . Staff then re-sanitized all dishes and food processing equipment once sanitizer solution was made in third compartment sink. . Corrective Action(s): Ensure all staff understand that the jug the sanitizer solution originates from the manufacturer is the ONLY jug to be dispensed from and to be diluted from. This is the CONCENTRATED FORM of the sanitizer solution from which ALL OTHER SANITIZER SOLUTION MUST BE MADE. . Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Three functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection