INSPECTION REPORT Health Protection LKIM-BMRLWA

PREMISES NAME Red Robin Gourmet Burgers (Guildford)		Tel: (604) 930-2415 Fax:
PREMISES ADDRESS 10237 152nd St Surrey, BC V3R 4G6		INSPECTION DATE March 16, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Eryn Dixon		NEXT INSPECTION DATE 1 Month
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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Cutting table for vegetable prep stored on floor. Although this item is sanitized prior to use it should not be stored on the floor when not in use. Elevate all equipment such that nothing is stored on the floor. 2) Glasses in bar are stored directly onto bottom solid shelf of under counter cooler. Glass shards are always a possibility in this area. One glass shard found in this are today. No cleaning schedule currently exists (bar staff clean once per week.) . Corrective Action(s): 1) Elevate all equipment such that nothing is stored on the floor. 2) Develop routine cleaning schedule for this area. Ensure glasses are elevated off bottom most shelf as this is where the glass shards accumulated. A cooler shelf could be used to slightly elevate the glasses and allow for shards to fall beneath . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required in the following areas: - Cooler and freezer handles of line - Drawer bottoms for insert coolers and under counter coolers of line area . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The following areas require repair work: 1) Men's staff washroom - faucet does not flow at full force. Water is available however, is not full amount that normally flows from faucet. Repair/replace faucet such that it is fully functional. 2) Bottom leg of under counter cooler is missing. Stack of cooler inserts are supporting cooler unit. Replace leg immediately before permanent damage is done to cooler unit. 3) Server counter in serving station continues to have exposed wood in various places. This item was to be repaired. Facility now has one month to make necessary repairs. Either: - replace all counters or other areas with exposed wood - repair all counters or other areas with exposed wood. This could be by recovering the counters with new materials. The counters must be of a durable material and easily cleanable. Corrective Action(s): . Violation Score: 9

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 - traps empty during time of inspection - 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 - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorineat the dish - Glasswasher achieving final sanitizing rinse of greater than or equal to 12.5ppm Iodine 50ppm Chlorine at the glass - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Hydrogen peroxide testing strips available for onsite testing of Vegetable cleaning solution - NOTE: item malfunctioning during time of inspection therefore unable to test - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Microwave reheating and temperature checking observed by Health Inspector - EXCELLENT JOB! - Proper thawing techniques - 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 - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Dry storage area buns up off the floor by one rack - Light covers in place - Good hand washing practices observed - EXCELLENT! - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. 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 - Repairs to the bar area where caulking was worn has been completed NOTE: in regards to the server counter area the facility has had since December 03, 2020 to make repairs. Repairs are required or TICKETING will occur. One month deadline: April 16, 2020.