INSPECTION REPORT Health Protection LKIM-AYJNXB

PREMISES NAME Carl's Jr. Restaurants		Tel: (604) 805-8285 Fax:
PREMISES ADDRESS 2080 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE May 7, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) William Newell		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution dispensed upon arrival of inspector at 10:50am. Facility opens at 10:30 and staff at facility earlier. CORRECTED DURING INSPECTION - Sanitizer solution filled immediately. . Corrective Action(s): Ensure staff have sanitizer solution prior to meal preparation. All counters and food contact surfaces should be sanitized prior to start of shift as mall has serious rodent infestation. . 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 - Facility in EXCELLENT sanitary condition - No evidence of pests - all traps empty, No obvious signs of infestation during inspection - Pest control program in place - once per week - 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 - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Three functional sink plugs available for use - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Proper thawing techniques observed - Ice machine and scoop in good sanitary condition - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items - Vegetable chopper and slicer stored in good sanitary condition - Good hand washing practices observed - Light covers in place - Cooler handles and seals in good sanitary condition ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.