INSPECTION REPORT Health Protection KLAI-CNDTGV

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 January 24, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jatinder Khosla		NEXT INSPECTION DATE January 27, 2023
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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2-door cooler along the cookline noted with an ambient air temperature of 8.7C. Cold potentially hazardous food noted in this unit were holding between 9.6C - 13.4C. Corrective Action(s): **Issue corrected at the time of inspection** All cold potentially hazardous food products stored in this refrigeration unit were discarded. Issue discussed with operator over the phone. Sanitizer was poured on top of the discarded food items to prevent re-use. As per supervisor, the ambient air temperature of the unit was last verified yesterday before closing. No issue was noted during closing time last night. Food are not moved out of this refrigeration unit at the end of night. The following products were discarded by the supervisor, picture evidence collected: - Raw eggs (the following internal temperature were taken from an egg in each carton: 12.9C, 12.6C, 13.1C, 12.9C and 13.4C) - 4 dozen and 1 carton was noted with 4 eggs. - 2 containers of sliced tomato (1 container only had about 1/4 left). Temperatures noted at 9.9C and 11.4C. - 1 container of chopped lettuce. Temperature noted at 9.6C. - 2 containers, 2 squeeze bottles and 22 small individual container sizes of mayonnaise and blue cheese sauces. Temperatures noted at 12.0C and 12.4C. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: **Repeated violation** Paper cup/ single-use dixie cup was still used and stored in a bulk sugar container for dispensing. Corrective Action(s): Discard the paper cup/ single-use dixie cup and use a proper dispenser with a handle instead. Date to be corrected by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Clean and sanitize the following areas: Interior of the 2-door reach-in cooler along the cook line, 4-door drawer cooler and floor below the deep fryer. Corrective Action(s): Clean the aforementioned areas. Cleanliness did improve since the last routine inspection, however more attention must be paid to the above areas to maintain their cleanliness. Date to be corrected by: Jan 27, 2023 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2-door reach-in cooler by the cookline was noted with an ambient temperature of 8.7C. Corrective Action(s): Do not store any cold potentially hazardous food items for longer than 2 hours in this unit until it is able to reach 4C or below. Spoke to the operator over phone regarding this issue. Operator will contact someone to have it service as soon as he can. Facility may bring a small amount of cold potentially hazardous food (i.e. chopped lettuce and sliced tomatoes) out at this refrigerator during rush hours for lunch or dinner service, but any leftover must be returned to another functioning cooler at the 2 hour mark. Date to be corrected by: January 27, 2023 Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations, including washrooms, accessible, equipped with hot and cold running water, liquid soap and paper towel. Refrigeration units (except for the 2-door unit along the cook-line) was noted at 4C or below. All freezer units were at -18C or below. Hot hold unit was holding gravy above 60C. 3 spray bottles of QUAT sanitizer available. 400 PPM QUAT detected in all bottles. Proper name label were noted on the spray bottles. Drain plugs were available for the 2-compartment sink for manual warewashing. High temperature dish machine was able to reach 74.4C at the plate level during the rinse cycle. Rinse temperature gauge broken but the restaurant has a high temperature water-proof thermometer that they use for verifying the final rinse temperature. Excellent thawing method, under running cold water, was observed practiced. No signs of pest activities noted during the inspection.