INSPECTION REPORT Health Protection JCHW-BM7S8Q

PREMISES NAME Fab Burgers		Tel: (604) 367-9065 Fax:
PREMISES ADDRESS 108 - 7320 137th St Surrey, BC V3W 5A5		INSPECTION DATE February 27, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zubair Hassan		NEXT INSPECTION DATE 1 Month
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 = 48

Critical Hazards: Total Number: 5

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Raw chicken was thawing under cold running water in a plastic detergent container. Corrective Action(s): Only food grade materials can be used for the storage of foods. Container which did not previously store food cannot be used for food storage. Chicken was discarded at the time of inspection. Violation Score: 15 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A container of grilled mushrooms made the previous night was at 8C. Container was covered with significant amounts of moisture on the lid. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours of less to prevent the growth of pathogens and or the formation of toxins. To rapid cool foods, ensure steam is allowed to escape. Mushrooms were discarded at the time of inspection. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two opened containers of mayonnaise labelled "Refrigerate After Opening" were stored in the dry storage area. Corrective Action(s): Ensure all foods are stored according to the manufacturer's instruction. Staff discarded items at the time of inspection. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gravy was at 50C and water in the hot holding units was only at 59C Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. Do not use the hot holding unit to store foods until it is warmer than 60C. Gravy was reheated to 74C and hot holding well was at 64C at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Staff member put cell phone on prep cooler cutting board and did not sanitize area after moving phone. 2) Quats sanitizer pails were at 0ppm to 100ppm. Corrective Action(s): 1) Ensure all food contact surfaces are maintained in a clean and sanitary condition. Do not put cell phones on work surfaces. Cutting board was sanitized at the time of inspection. 2) Quats sanitizing solution must be at 200ppm to properly sanitize food contact surfaces. Ensure automatic sanitizer dispenser is dispensing a proper level of sanitizer prior to filling bottles. Sanitizer spray bottles were refilled with 200ppm sanitizer at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: All purpose cleaner spray bottle and pail were unlabelled. Corrective Action(s): Ensure all chemicals and spray bottles are labelled to prevent accidental mixing and or misuse of chemicals. Containers need to be relabelled as needed. Violation Score: 3

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

Comments

-Prep cooler was at 4C (bottom) and 3C (top). -Upright cooler was at 2C to 4C on the top two shelving levels. Potentially hazardous foods are not stored on the bottom level. -Upright freezer was at -22C. -Chest freezer was at -18C. -3-compartment sink prepared with 200ppm Quats sanitizer. -Quats sanitizer dispenser was at 200ppm. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Staff FOODSAFE Level 1 valid until January 4, 2025. Staff member with FOODSAFE Level 1 was unable to describe proper cooling and proper refrigeration temperatures. -Please contact the inspector if you have any questions or concerns.