INSPECTION REPORT Health Protection JCHW-BFRQGR

PREMISES NAME Fab Burgers		Tel: (604) 367-9065 Fax:
PREMISES ADDRESS 108 - 7320 137th St Surrey, BC V3W 5A5		INSPECTION DATE September 6, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zubair Hassan		NEXT INSPECTION DATE September 11, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food debris was found on the mandolin slicer from the previous days use. Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use to prevent potential cross contamination of foods. Slicer was cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Flour batter used for raw chicken was left over from the previous night. 2) Evaporated milk was stored in an opened metal can. Corrective Action(s): 1) Batter used for raw meats must be discarded at the end of each night. Batter was discarded at the time of inspection. 2) Once canned foods are opened, the contents must be transferred to a food grade container with proper protection. Staff discarded milk at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright cooler was at 2C on the top and 7C on the bottom. Cooler had large amounts of food stored on the middle layer. External thermometer registered 30F (-1C). Cooler was reorganized and temperature dropped to 6C. Corrective Action(s): Service or adjust cooler unit and ensure it can maintain 4C or less throughout the cooler unit at all times. Violation Score: 3

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

Comments

-Prep cooler was at 4C (top and bottom). -Chest freezer was at -16C. -Upright freezer was at -18C. -Gravy was heated to greater than 74C. Gravy was left on heating element until the hot holding unit increased to 60C. -Cleaning and sanitizing carried out in 3-compartment sink. Quats sanitizer tested at 200ppm in the sink. -Quats sanitizer spray bottle labelled and tested at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. staff member demonstrated good hand hygiene and single use glove practices. -Foods stored off the floor and covered. Raw meats stored below ready to eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Staff FoodSafe Level 1 valid until April 18, 2024. -Please contact the inspector if you have any questions or concerns.