INSPECTION REPORT Health Protection AKWN-BEJT7N

PREMISES NAME Burger King #23375		Tel: (604) 523-8383 Fax:
PREMISES ADDRESS 530 6th St New Westminster, BC V3L 3B5		INSPECTION DATE July 29, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Ken Chohan		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Small cooler across from flat top grill was found to be 7.9 degrees Celsius. Corrective Action(s): Coolers need to be able to maintain foods at 4 degrees Celsius or less. Spoke to operator and they suggested that the temperature may be high due to a busy lunch period (inspection started around 2:00pm) and/or previously storing too much food product in the cooler. At time of inspection the cooler was approximately 30-40% full of food. Please monitor the temperature of the cooler and food for the next couple of hours and adjust the thermostat as necessary to ensure foods are maintained at 4 degrees Celsius or less. If cooler cannot maintain foods at a proper temperature after two hours the cooler should be placed out of order and serviced. Violation Score: 3

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

Comments

General observations: Coolers were 4 degrees Celsius or less (except as noted above). Freezers were -18 degrees Celsius. Hot holding units were over 60 degrees Celsius. Food storage practices appeared satisfactory. Storage areas were organized. Staff hygiene and food handling practices appeared satisfactory. Hand sinks were stocked with liquid soap and paper towels. All sinks equipped with hot and cold running water. General sanitation was satisfactory. Quats sanitizers were 200ppm. Chemicals were stored in a safe manner. No signs of pests.