A week after Washington State health types made Burger King Corp. aware of a problem with its burger cooking process, the company says that it’s inspecting its systems on the West Coast to determine what changes need to be made.

Most of the undercooking was due to problems with a flame broiler and employees failing to discard undercooked patties.

Susan Shelton, environmental health specialist for the Benton Franklin Health District, said the problem in a nutshell was one of being unfamiliar with the new technology.

"It wasn’t cooking to temperature because there were a lot of controls. When we started working with them, it was resolved."

The health district received no complaints about undercooked food or illnesses, and no lab samples were positive for bacteria or other illness-causing contaminants, she added.