INSPECTION REPORT Health Protection LKIM-AXRMML

PREMISES NAME Texx Big Burger		Tel: (604) 588-0093 Fax:
PREMISES ADDRESS 14783 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE April 12, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Petru Petrean		NEXT INSPECTION DATE April 20, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Potato chopper not cleaned and sanitized from previous day. . Corrective Action(s): Ensure new staff are taught to clean and sanitize equipment after use. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Bagged onions stored on jeans/clothes, box and power washing equipment in dry storage area. Boxes stored on toilet in unused washroom. . Corrective Action(s): OBTAIN SHELVING UNIT for food items. Separate food from non-food items in dry storage area. Do not store anything on toilet. Cover/remove toilet from room if this room is to be used for dry storage. Ensure toilet is disconnected and items are not stored on floor. . 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 - 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 - Three functional sink plugs available for use - Dishwasher achieving final sanitizing rinse of greater than or equal to … at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm Chlorine - Raw meat stored away from Ready to Eat food items - Hair restraints in use - 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.