Fat Burger - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	June 06, 2012
Number of critical violations:	0
Number of non-critical violations:	2
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
507	Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: Food contact surface sanitizer was not available for use at the time of the inspection. Corrective Action: Ensure a food contact surface sanitizer is available at all times. This is so anything containing pathogens that gets on to a food contact surface can be adequately sanitized immediately, and thus will not contaminate food in the future.
604	Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: Handwashing station in front cashier area is also being used to wash blenders. Corrective Action: Washing of blenders should only occur in dishawashing area, not in handwashing basin. This is to ensure that this handwashing station is available for use at all times as the person dealing with cash needs to wash hands every time they return to food handling, or return from food handling to deal with customers. This prevents food being contaminated from customers and keeps any potentially hazardous food from contaminating money, ready to eat food, etc.

Comments:

Both violations were corrected at the time of the inspection.

Dishwasher is sanitizing properly, > 71 degrees Celsius at the dish.
Temperature logs are well maintained, up to date and on site.
Premises is maintained in a very clean and sanitary manner.
On site staff had foodsafe.
Food storage practices were excellent.