Burger King
1699 Trans-Canada Hwy E Kamloops BC V2C 3Z5 · Restaurant - Food Service
11 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Items stored in the prep line (unrefrigerated) measured 10-15°C with probe thermometer including mayo and sliced vegetables. All potentially hazardous foods must be stored ≤4°C or ≥60°C. Containers were returned to the walk in cooler and rotated with items cold from the fridge. Operator was instructed to rotate these items at least every two hours, until appropriate documentation is produced to confirm extended storage times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator unable to locate Food Safety Plan. Provide a copy of the Food Safety Plan to the EHO.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator was unable to locate the Sanitation Plan. Provide a copy of the Sanitation Plan to the EHO.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dish cloth bucket was observed reading only 150ppm. Staff refilled bucket with fresh sanitizer that read 200ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Cell phone found on food preparation table in kitchen near where food was being prepared. Phone moved during inspection. • New hot water tank noted
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Replace burned out lights in prep area/as needed 2. General cleaning of floors etc in staff room area, dry storage area, under shelves and hard to reach areas 3. Leaking hot water tank to be replaced (on order) 4. Remove any equipment and other items not needed for kitchen operation
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): There is a leak of water from the 3rd compartment (sanitizing sink) that should be repaired. The risk is concentration of sanitizer can be affected if staff are topping up with water to ensure that there is enough volume to immerse dishes. Staff at this point should be frequently checking Quat concentration to ensure dishware is adequately sanitized.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
3 infractions
- 11 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): New permit has been processed for a change in ownership. Application was received and will be issued after infractions corrected
- 11.1 - Operator must have a valid permit to operate or approval to operate.
- 12 - Is the contact information the same?
- Observation(s): Documents were submitted reflecting new ownership contact information
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Nobody has Foodsafe 1 that was on duty today. Left information on managers desk about food safe courses as well as which courses are equivalent. Register staff ASAP .
- 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
- 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- 11 - Does the operator have a valid operating permit or approval to operate?
- Monitoring
0 infractions
- Monitoring
0 infractions