INSPECTION REPORT Health Protection ASIU-DDFR5T

PREMISES NAME Red Robin Gourmet Burgers (Guildford)		Tel: (604) 930-2415 Fax:
PREMISES ADDRESS 10237 152nd St Surrey, BC V3R 4G6		INSPECTION DATE January 31, 2025	TIME SPENT 1 hour
OPERATOR (Person in Charge) Eryn Dixon		NEXT INSPECTION DATE February 13, 2025
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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food stored in the undercounter cooler unit located at near the deep friers were stored at temperatures > 4 deg C. Corrective Action(s): Manager voluntarily discarded all cold potentially hazardous food from the cooler unit. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The concentration of food contact surface sanitizers in the facility were outside the manufacturer's recommended concentration range of 272 ppm DDBSA / 704 ppm Lactic Acid. Corrective Action(s): Manager created a new food contact surface sanitizer that registered at 100 ppm chlorine. All food contact surface sanitizers were replaced with the new 100 ppm chlorine solution. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Under counter cooler unit located near the deep friers was not able to maintain 4 deg C or lower temperatures. 2) Source food contact sanitizer dispenser was not able to produce chemical sanitizer within the manufacturer's recommended concentration range of 272 ppm DDBSA / 704 ppm Lactic Acid. Corrective Action(s): 1) Adjust, service, or repair cooler unit such that it can maintain 4 deg C or lower temperatures. Do not store any cold potentially hazardous foods in the cooler unit until it can maintain 4 deg C or lower temperatures 2) Adjust, service, or repair source dispenser such that it can produce a food contact sanitizer within the manufacturer's recommended concentration range of 272 ppm DDBSA / 704 ppm Lactic Acid. Correction date: 2 weeks Violation Score: 9

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

Comments

Routine Inspection - All cooler units temperatures registered at or below 4 deg C (see code 205 and 308 for exception) Note: Internal temperatures of food product stored in the prep insert coolers also registered at or below 4 deg C - All freezer units temperatures registered at or below - 18 deg C - All hot holding temperatures registered at or above 60 deg C - Low temperature dishwasher available, sanitizer concentration registered 50 ppm chlorine on plate surface - Two compartment sink available - Test strips available for dishwasher and food contact sanitizers - Food contact sanitizer registered at 100 ppm chlorine - All handwashing stations supplied with hot and cold running water, soap and paper towel - Ventilation hoods maintained in satisfactory manner - Ice machine and bins maintained in sanitary manner, scoop is stored outside - Walk-in freezer and cooler are maintained in satisfactory manner, food storage hierarchy is satisfactory - Dry storage maintained in satisfactory manner - No signs of obvious pest activity, licensed pest control services in place - Temperature logs are maintained electronically - FOODSAFE Level 1 or equivalent requirement met