INSPECTION REPORT Health Protection LKIM-C6USBR

PREMISES NAME Fatburger Lougheed (Burnaby)		Tel: (604) 568-5179 Fax:
PREMISES ADDRESS 4 - 4461 Lougheed Hwy Burnaby, BC V6J 1X2		INSPECTION DATE September 14, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Furqan Tahir		NEXT INSPECTION DATE September 16, 2021
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: - Hand sink blocked upon arrival of inspector. Hand sink filled with dirty equipment and unable to be used - CORRECTED DURING INSPECTION - item removed from sink and placed in back - Paper towel dispensing units are not wall mount type and require touching of paper towel unit when ripping off a piece of paper towel to use. This has the potential to contaminate paper towel. These paper towel dispensing units are not a commercial type and should not be used outside a domestic kitchen. . Corrective Action(s): - Handsinks are to remain free from dirty dishes at all times. - Obtain wall mounted commercial grade paper towel dispensing units for all three hand sinks. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Flies observed in back area. Pest technician has installed traps. . Corrective Action(s): Ensure pooling water is removed from back area. Clean up any spills as soon as possible. Do not allow water to pool on surfaces including counter tops, floors and lower shelves. Have Pest Technician service facility for fruit and/or drain flies. Ensure mops are placed in draining wall mounted racks after use to prevent pooling water. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required: - Floors throughout - Under equipment - Cooler seals - Organize back area - Lower shelves - Food residue on fry chipper . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Cooler seal falling apart - Handles of grill cooking covers / patty lids are made of wood . Corrective Action(s): - Replace all broken cooler seals - Replace all wooden handles as raw wood is not a suitable material for restaurants . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - rodent traps empty during inspection; no evidence of rodents during inspection - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (78.9) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - One functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles in good sanitary condition - Good hand washing practices observed - EXCELLENT WORK - All containers used to store lids/utensils/etc. in good sanitary condition - Blenders and cooking tools cleaned after each 4 hour interval - Milkshake blenders in good sanitary condition - Staff rinse between uses and run through dishwasher for wash and sanitize every 4 hours - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection More Cleaning is to occur at facility. EHO to return September 16 for follow up inspection. Ensure Cleaning has occurred (floor, lower shelves, equipment, cooler seals, etc.)