INSPECTION REPORT Health Protection ABAI-BMEQL6

PREMISES NAME Fatburger Lougheed (Burnaby)		Tel: (604) 568-5179 Fax:
PREMISES ADDRESS 4 - 4461 Lougheed Hwy Burnaby, BC V6J 1X2		INSPECTION DATE March 5, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Furqan Tahir		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted hot holding of mushrooms at approx 40C. Operator said they were cooked recently (upon opening) Corrective Action(s): Discard mushrooms if less than 60C for more than 2 hours. If less than 2 hours then reheat and transfer to properly preheated hot holding unit. Mushrooms are made fresh daily and not reheated. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

All hand wash stations were fully equipped (with soap, paper towel, hot and cold running water) and were fully accessible. Noted food handlers wearing gloves. Discussed: Glove use does not replace hand washing. Ensure staff properly wash hands and replace gloves frequently/as needed. All coolers 4C or less (walk in, under counter, prep cooler...etc). Note: cheese was in coolers of cookline at time of inspection. During busier times when cheese is kept at room temperature , staff use wipeable chart posted on wall for time tracking. Noted adequate physical barrier between sauces and chicken in the prep cooler unit for the chicken strip station. Walk in freezer -18C, ice cream freezer -12C Hot holding of gravy and chili higher than 60C Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. Overall general sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Back door was closed. Ice machine appeared clean with scoop for ice secured in a holder on the side of the ice machine. Tossing bowls are put through the dishwasher every 2 hrs as per operator. Scoops for ice cream were stored in dipper well with running water. Proper scoops for bulk food bins available and stored in scoop holder. Slicer on site was disassembled and all parts appeared clean. Operator said it is washed/sanitized after each use. Quat sanitizer at source and in containers 200ppm. Test strips available to verify sanitizer concentrations. High temperature dish washer achieved 71C (with thermolabel).