Burger Shed

1050 S Lakeside Dr Williams Lake BC V2G 3A6 · Mobile Vendor Type C – Food Service

2 inspections

1. MonitoringJun 1, 2026

   4 infractions

   • FMV1.1 Does the base of operations meet the requirements of the Mobile Food Premises Guidelines?
     • Observation(s): Non-conforming pre-existing condition: Wastewater not properly disposed of according to regulations. • Dispose of wastewater via an approved method.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): At the time of inspection, there were no chlorine test strips on site. • Acquire chlorine test strips and ensure they are always available in the facility to test bleach sanitizer solution concentrations. Consider keeping a record or log of sanitizer concentrations once per day on record sheet supplied by EHO. Use a probe thermometer to check food temperatures in the facility.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): During inspection, pre-cut French fries were noticed on the counter at room temperature. Thawing at room temperature can allow the growth of pathogens and the production of toxins in foods that can then cause foodborne illness once ingested. • Ensure all frozen food is cooked immediately after being removed from the freezer, or stored in the fridge for thawing.
     • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): During inspection, Hood ventilation filters observed to have accumulated grease. All equipment must be kept in good working order to ensure the sanitary handling of food. • Remove hood ventilation filters and clean thoroughly before returning them to the hood ventilation system. Wiping cloth observed in the sink - not stored in sanitizer solution. Pathogenic bacteria can grow and multiply on the cloth, which can then contaminate food contact surfaces. • Ensure wiping cloths are stored submerged in a sanitizer (chlorine bleach) solution at all times. Replace sanitizer solution every 2-4 hours, as it will weaken in strength over time. Use test strips to test concentrations frequently. Spray bottle not clearly labelled. Chemicals, cleaners and other agents must be properly labelled to prevent food contamination. • Ensure all cleaning products are clearly labelled to prevent accidental contamination of food. During inspection, hamburger patties were observed to be stored loosely in the freezer. This leaves them susceptible to contamination and freezer burn while being stored. • Acquire a bin or container with a lid made of food-grade material to store the hamburger patties while they are in the freezer so that they are protected from contamination and ice buildup. Ensure freezer is routinely de-frosted to remove accumulated ice.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
     • F2.5G Foods must be stored in a manner to prevent contamination.
2. MonitoringMar 15, 2024

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3: Bleach sanitizer solution not available during the time of inspection. Corrective Action: Ensure bleach sanitizer solution is available and mixed at all times at a concentration of 200ppm. Please confirm that all equipment and utensils are being washed, rinsed, and sanitized in a bleach solution.
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
     • 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): F2.5B: Cleaning is required in the following areas: • at the front entrance of the kitchen • hard to reach corners (floors, behind equipment, underneath fridges) • organize and sanitize counter tops and shelving units Corrective Action: Clean the areas listed above. F2.5F: Small dog was found in the kitchen at the beginning of the inspection. Corrective Action: Ensure no dogs or animals are on the premises at any time.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5F Animals must not be permitted in the premises unless they are certified service animals.