INSPECTION REPORT Health Protection TCHN-CGSLCT

PREMISES NAME Fab Burgers		Tel: (604) 367-9065 Fax:
PREMISES ADDRESS 108 - 7320 137th St Surrey, BC V3W 5A5		INSPECTION DATE July 28, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Zubair Hassan		NEXT INSPECTION DATE August 02, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 60

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1. Sauces stored at room temperature when original packaging states product must be refrigerated. 2. Cooked mushroom observed to be stored at room temperature in tupperware container next to hot holding unit. Product measured 26.2°C at time of inspection. Staff stated mushroom was cooked last night, taken out around 11 and leftovers are returned to cooler. Corrective Action(s): 1. Store sauces at refrigerated temperatures. a. Large sauce containers and portioned sauce containers must be stored in cooler removed from refrigeration. b. Portion less sauce into squirt bottles for use during lunch rush. Without manufacturer approval, products that need refrigeration are to be discarded after 4 hours cumulative at room temperature. Lunch rush was stated to be roughly 3 hours, between 11a - 2p. Correct by: Aug 2, 2022 2. Potentially hazardous foods (cooked mushrooms) must be held at temperatures of 4°C or less, or 60°C or above. If product is maintained at ambient temperature, it must be discarded within 4 hours cumulative. Lunch rush was stated to be roughly 3 hours, between 11a - 2p. Correct by: Aug 2, 2022 Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): *REPEAT* Spray bottle of QUATS measured between 0-100ppm at time of inspection. QUATS dispenser malfunctioning, no bleach found on site **Corrected during inspection** Staff, on operator's instructions, purchased bottle of bleach. Inspector instructed staff on proper mixing ratio for bleach. 1/2 tsp household unscented bleach per 1L water 1. Facility is to have bleach on site as a back up to QUATS sanitizer. 2. Mixing instructions for bleach sanitizer must be made available for staff in case QUATS dispenser is malfunctioning. 3. Sanitizer must be mixed fresh daily and as needed to ensure strength of sanitizer is sufficient to sanitize food contact surfaces. Corrective Action(s): Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Front hand washing station is damaged; Faucet handle is missing. Corrective Action(s): Owner has contacted plumber and awaiting repairs / replacement. Please have faucet repaired/replaced by Tuesday, Aug 2, 2022 Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1. *REPEAT* Equipment and food stored too close to front hand washing station (Chicken knife, cutting board, and sauces). Water from hands can potentially drip or splash onto food contact surface. 2. *REPEAT* Sauces stored at room temperature when original packaging states products must be refrigerated after opening. Corrective Action(s): 1. Remove equipment from hand washing area. Ensure area directly around hand washing station is left clear. Correct by: immediately 2. Store sauces at refrigerated temperatures. Review all products in dry storage. All products that need refrigeration and have been stored on shelf for unknown amount of time should treated as per food safety plan corrective actions for products stored outside of appropriate temperature. Correct by: immediately Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bag of chicken drumsticks observed to be in a stagnant water filled pail. Temperature of water measured 15°C, internal temperature of product measured -0.1°C. **Corrected during inspection** Staff turned on running water when identified. Thawing can be done in 3 ways: 1. in cooler, 2. under cold running water, and 3. in the microwave if product is used immediately Corrective Action(s): Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Mop pail observed to be full of black coloured water. Staff stated this was to soak the mop. Corrective Action(s): Mop pail is to be emptied after use to prevent habouring/breeding of pests. Brackish stagnant water can potentially be breeding ground for flies and water source for other pests. Correct by: Immediately 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. Staff has previously stated this was cleaned weekly. Cleaning log book does not state this equipment has been cleaned. Vent system is professionally cleaned every 4 months. 2. *REPEAT* Areas beside, under and behind cooking equipment observed to have build up of grease. Areas have been noted as cleaned 4 days prior, but is heavily caked in grease. Corrective Action(s): 1&2. Heavily built up grease is also a fire hazard. Verify and monitor to ensure all areas of cooking line are cleaned more frequently. Develop and maintain a set cleaning schedule (use excel / tables) to ensure compliance. Current notebook is not too helpful as pages can easily be torn out. Cleaning log observed to not be consecutive days and is missing weeks (e.g. Mid June - Mid July). Correct by: Immediately Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Faucet of front hand sink damaged 2. Water dripping from drip tray of soft drink dispenser Corrective Action(s): 1. Owner has already contacted plumber. Faucet must be repaired/replaced by Tuesday Aug 2, 2022. 2. Contact technician for soft drink dispenser to have assessed. Correct by: Nov 2022 Violation Score: 3

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): 3.8°C 2 door upright freezer: -17.0°C Chest freezer (idea): -22.4°C Chest freezer (danby): -18.0°C 1 door undercounter cooler: not in use for food; unit used for staff personal belongings Sandwich Prep table: 3.8°C; top products measured between 4.8°C and 8.0°C See above infraction Hot holding (Gravy, cheese): 67.4°C Pepsi display cooler: 2.8°C Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle. 3 compartment sink on site Sanitizer measured 100ppm bleach at end of inspection Overall sanitation of facility adequate Storage: All food items were stored at least 6" off the floor. Most products were either in original packaghing or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: Staff on site has FoodSAFE certificate Permit to operate posted, however outdated decal displayed