INSPECTION REPORT Health Protection MBEK-AZAU4S

PREMISES NAME Fatburger at Grandview Corner		Tel: (604) 535-6179 Fax:
PREMISES ADDRESS 115 - 16070 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE May 31, 2018	TIME SPENT 1.66 hours
OPERATOR (Person in Charge) Ravinder Sidhu		NEXT INSPECTION DATE 6 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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two shallow insert trays of cheese were stored at ambient temperature next to grill. Internal temperature of the cheese was measured at 10 degrees C. It was stated by the grill person that the cheese was taken out of the cooler one hour before and is only placed in this area during busy periods. Inserts had been placed onto ice. Corrective Action(s): Cheese was placed into the cooler drawers at 4 degrees C or less during the inspection. Ensure that potentially hazardous food is maintained at 4 degrees C or less to limit the growth of potential pathogens and/or toxins. A time tracking system may be used for potentially hazardous foods at ambient temperatures granted this proposal is submitted in writing and is approved by Fraser Health. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quaternary ammonium compounds (quats) sanitizer near assembly cooler was measured at 50 ppm. Corrective Action(s): Sanitizer was changed during inspection and measured at 200 ppm quats. Ensure that quats sanitizer is maintained at concentrations required for effective sanitizing (200 ppm quats). Sanitizer solution may require more frequent changes. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A metal bowl and a pair of tongs were observed laying on top of fries at fry/onion ring cooler. Corrective Action(s): Bowl and tongs were removed by staff and lids were placed onto fries and onion ring inserts. Ensure that scoops and utensils are stored in a manner that protects food from potential contamination. Violation Score: 3

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

Comments

Routine inspection conducted: - Walk in cooler at 3 degrees C. Food is covered, well organized, and stored off the floor. - Tenders cooler at 4 degrees C (above) and 2 degrees C (below) - Assembly cooler at 2 to 4 degrees C (above) and 4 degrees C (below) - Fry/onion ring cooler at 4 degrees C (above) and 2 degrees C (below) - Left under counter cooler (black) at 4 degrees C - Right under counter cooler (silver) at 1 degree C - Cooler drawers at 3 to 4 degrees C - Walk in freezer at -22 degrees C - Ice cream freezer at -14 degrees C - Hot holding internal temperatures (mushrooms, chili, gravy, sausages) at 60 degrees C or more - Cold holding units equipped with thermometers accurate to 1 degree C - Probe thermometer available for internal temperature checks - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels - Dipper well functional - Utensils and equipment maintained in sanitary condition - Quaternary ammonium compounds (quats) sanitizer available at 200 ppm in containers with wiping cloths. (exception: refer to code 302) - Low temperature dishwasher measured 35 degrees C and 100 ppm chlorine in the rinse residual at the utensil surface (minimum 50 ppm chlorine) - No signs of pest activity observed Notes: 1. Unable to verify FOODSAFE requirements have been met since certificates are not available for staff on site at time of inspection. Shift supervisor on site is to forward a copy of her FOODSAFE certificate to the Environmental Health Officer. 2. Temperature checklist log indicates "dishwasher" under equipment and "80-82" under temperature (Fahrenheit or Celsius not specified). Dishwasher temperatures for May 2018 have been recorded between 80 to 83; however, a low temperature dishwasher is in use. Chlorine concentrations should be measured to verify sanitizing requirements are being met. Chlorine test strips are available on site. Some items on the temperature checklist log (e.g. "milk dispenser") are not available on site. Temperatures that are being measured and recorded should reflect available equipment and operations.