INSPECTION REPORT Health Protection MLOO-BYKVEP

PREMISES NAME Harrison Hamburgers		Tel: (604) 796-5554 Fax:
PREMISES ADDRESS 111 - 196 Hot Springs Rd Harrison Hot Springs, BC V0M 1K0		INSPECTION DATE February 25, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mike Boman SE		NEXT INSPECTION DATE 3 Months
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: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Two unused ice cream scoops had visible debris on it. Corrective Action(s): Clean and sanitize these ice cream scoops and store them in a clean storage area. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Food contact surfaces (ie. prep board on cooler) was being sanitized only at the end of the day. 2. Ice cream scoops were only being cleaned with soap and water without a sanitize step. Corrective Action(s): 1. Ensure cleaning and sanitizing is done at least every 4 hours. Operator will prepare bleach sanitizer in a spray bottle. 2. Ensure ice cream scoops and any other food utensil are sanitized after cleaning with soap and water. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station at the front was missing paper towels. Hand washing station by ice cream area was missing liquid soap. Corrective Action(s): Ensure all hand washing stations are fully equipped with paper towels and liquid soap. 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

- Coolers are ≤ 4°C - Freezers are ≤ -18°C - Hot holding units are ≥ 60°C - Three compartment sink is available for manual dishwashing - Bleach is available for preparing sanitizer - Ventilation hood is maintained - Dry storage is satisfactory - Ice machine is maintained - No signs of pests observed - Premise is well lit - Permit is posted Note: - Ensure cleaning is done regularly in all areas. Pay attention to floors and walls underneath the grill. - Ensure seating is arranged so there is at least 2 meters distance in between. Remove or tape off any unused chairs and tables.