INSPECTION REPORT Health Protection JCRH-CWZSRB

PREMISES NAME Fatburger Lougheed (Burnaby)		Tel: (604) 568-5179 Fax:
PREMISES ADDRESS 4 - 4461 Lougheed Hwy Burnaby, BC V6J 1X2		INSPECTION DATE October 27, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Furqan Tahir		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Mouse droppings were noted along edges/corners of floors under dry storage shelving. Appears to be a sanitation issue limited to this area. Dropped condiment packages were also noted on the floor in this area. Corrective Action(s): - Thoroughly clean floor area noted above to remove all mouse droppings and debris. Ensure edges and corners of floor are cleaned. Sanitize area with bleach solution. - Ensure this area is cleaned regularly and monitored for any further signs of pests. To be corrected by: 27-Oct-2023 Violation Score: 3

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

Comments

- Overall sanitation was satisfactory. Area of exception noted above. - Hot and cold running water was supplied to sinks - Handsinks (front and back) were accessible and supplied with liquid soap and paper towel. - Coolers were operating at 4C or colder and freezers were maintaining products in a frozen state - Hot held foods were maintained above 60C. Gravy 73C, Chilli 67C, Cooked mushrooms 68C - Cold holding and hot holding temperatures are checked twice daily. Records were present and were up to date. - Probe thermometer present for checking food temperatures (eg. cook temp of burger patties) - High temperature dishwasher was operational and met required temperature to sanitize dishes. Temperature at dish surface: 79.5C - In use wiping cloths kept in quats sanitizer. Concentration of solution in buckets maintained at required level (200ppm) Solution is replaced every 4 hours. - Reviewed cleaning and sanitizing requirement for in use blenders, bowls, tongs - cleaned and sanitized at least every 4 hours. - Reviewed procedures in place to prevent cross contamination. Separate tongs/flippers are used for raw vs. ready to eat patties. Separate tongs are used for beef vs. poultry products. - Dipper well was functional and in use for ice cream scoops. - Other in use tongs and scoops were stored in a sanitary manner - in ice water or hot water above 60C or on a clean surface. - Food was stored in a manner to prevent contamination. Raw meat and raw eggs were stored beneath or away from eady to eat items - Dry storage area was organized with food items stored off of the floor. - Pest control contract in place with monthly service. - Foodsafe requirement met at time of inspection. - Permit to operate with valid decal present and visible to the public