INSPECTION REPORT Health Protection TCHN-CKJT2L

PREMISES NAME Fab Burgers		Tel: (604) 367-9065 Fax:
PREMISES ADDRESS 108 - 7320 137th St Surrey, BC V3W 5A5		INSPECTION DATE October 25, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zubair Hassan		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 67

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1. *REPEAT* Sauces stored at room temperature when original packaigng states prodct must be refrigerated Corrective Action(s): 1. Sauces, if left at room temperature for over 4 hours total, must be discarded. Keep sauces in cooler until use. Correct by: Oct 27, 2022 Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: **REPEAT** Approved sanitizer not available at time of inspection. QUATS sanitizer dispenser not functioning. Bleach not available at time of inspection. Corrective Action(s): Immediately purchase bottle of house hold unscented bleach. Mix 1/2 tsp bleach to 1 L water. 1. Facility is to have bleach on site as a back up to QUAS sanitizer 2. Mixing instructions for bleach sanitizer must be made availalbe for staff in case QUATS dispenser malfunctions 3. Sanitizer must be mixed fresh daily and as needed to ensure adequate strength of sanitizer (100-200ppm bleach) Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed to be washing gloved hands at start of inspection. **Corrected during inspection** Inspector educated staff to change gloves when hands need to be washed. Ensure all staff understand gloves are single use equipment and must be discarded when washing hands. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 4

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: *REPEAT* Raw chicken observed to be stored in a pail of water in 3 compartment sink. Product measured 17°C, staff stated chicken was thawing for an hour. **Corrected during inspection** Staff turned on cold running water when identified. Thawing can be done in the following 3 ways ONLY: 1. Under cold running water 2. In cooler 3. In microwave (if used immediately only) Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. **REPEAT** Range hood filters (above cooking line) observed to have heavy build up of grease. 2. **REPEAT** Areas under, beside and behind cookinge equipment observed to have build up of grease. Corrective Action(s): 1&2. Heavily built up grease is also a fire hazard. Ensure all areas of cooking line are cleaned. Maintain a set cleaning shedule to ensure staff is cleaning equipment. Correct by: immediately Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sanitizer dispenser observed to not be working; 0ppm QUATS detected from solution from dispenser. Corrective Action(s): Contact supplier to have unit serviced as soon as possible. Correct by: immediately Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: New staff on site; staff stated he did not take FOODSAFE level 1 or equivalent Corrective Action(s): Ensure at least one staff on site has FOODSAFE level 1 or equivalent training. Correct by: April 2023 Violation Score: 1

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

Comments

Routine inspection conducted Temperatures: 1 door upright cooler (True Refrigeration): 2.8°C 2 door upright freezer: -19.0°C Chest freezer (idea): -22.0°C Chest freezer (danby): -15.2°C 1 door undercounter cooler: not in use for food; unit used for staff personal belongings Sandwich Prep table: 3.6°C; top products measured between 4.8°C and 8.0°C Hot holding (Gravy): 61.8°C Pepsi display cooler: 3.6°C Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle. 3 compartment sink on site Storage: All food items were stored at least 6" off the floor. Most products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: Permit to operate posted, however outdated decal displayed