INSPECTION REPORT Health Protection YTAN-B5ET3X

PREMISES NAME Fatburger (Langley)		Tel: (604) 514-1070 Fax: (604) 514-0830
PREMISES ADDRESS 107 - 20125 64th Ave Langley, BC V2Y 1M9		INSPECTION DATE October 10, 2018	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Sean Schroeder		NEXT INSPECTION DATE October 18, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Inside of ice machine was observed to be dirty again; sauce splashes and an old piece of lettuce was observed inside the ice bin.. Corrective Action(s): Clean and sanitize ice machine more regularly. Staff began cleaning at time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0 ppm Quats detected in all sanitizer buckets at time of inspection. Corrective Action(s): Staff prepared fresh solution for all buckets; 200 ppm Quats detected. Ensure solution in all buckets are changed every 2 hours. Violation Score: 15

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Insides of all coolers and freezers require cleaning. - Lower shelf of prep surface in back (storing vegetable slicers) requires cleaning and sanitizing - Floors in cookline in hard to reach areas (underneath and behind cooking equipment) require cleaning. Significant amounts of food debris and grease build-up noted. - Sides of grill require cleaning and sanitizing - Floors in back storage area require cleaning Corrective Action(s): Clean and sanitize all areas noted above. Correct by: 1 week Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): A single use carton was being used as a scoop and was found in the salt bin again. Corrective Action(s): All single use items must be discarded after each use, as they cannot be properly washed and sanitized. Discarded at time of inspection. This is a repeat violation. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on-site did not have their Foodsafe Level 1 certification. Corrective Action(s): During all hours of operation, at least one food handler on-site must have their Foodsafe Level 1 certificate. Sign up more staff for Foodsafe Level 1 course. Cook on-site stated he has registered for the online course but has not completed it. Complete course by: 1 week. Violation Score: 1

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

Comments

Notes: - Discussed potential for cross-contamination from raw chicken/batter/breading to (finishing) sauces in prep cooler. *Each insert (chicken, batter, and breading) must be covered with its own lid, and sauces must have a separate lid as well. - General sanitation requires improvement. All pieces of equipment need to be on a regular cleaning schedule. Floors, walls, backsplashes, and work tables/shelves/racks also need to be on a regular cleaning schedule. - Store mop buckets empty and upside-down when not in use. Do not leave water in bucket overnight. General comments: - Hand sinks were supplied with hot and cold running water, liquid soap, and paper towels - High-temperature dishwasher reached 71.8C at dish surface during rinse cycle - Good. - Reminder that Quats sanitizer buckets must be changed every 2 hours. Wiping cloths must be stored in sanitizer solution when not in use. - Walk-in cooler measured to be at 1C. All drawer coolers were measured to be at 2C or colder. Prep coolers and undercounter coolers measured to be at 4C or colder. - Freezers were measured to be at -18C or colder. - All hot held items were measured to be above 60C - Dipper well working and in use - good. - Food storage practices satisfactory - No signs of pest activity noted at time of inspection.