INSPECTION REPORT Health Protection JCHW-AZVQ8H

PREMISES NAME Fab Burgers		Tel: (604) 367-9065 Fax:
PREMISES ADDRESS 108 - 7320 137th St Surrey, BC V3W 5A5		INSPECTION DATE June 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zubair Hassan		NEXT INSPECTION DATE 4 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 = 6

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Gravy was placed in the hot holding well and was between 7C to 32C. Corrective Action(s): Hot potentially hazardous foods must be reheated rapidly to greater to 74C and hot held at 60C to prevent the growth the pathogens. Gravy was reheated rapidly on the stove top at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Upright cooler thermometer was broken. Corrective Action(s): Ensure cool holding units are equipped with accurate thermometers to verify proper cold holding temperatures. Violation Score: 1

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

Comments

-Prep cooler was at 4C (top and bottom). -Upright cooler was at 4C. -Chest freezer was at -24C. -Upright freezer was at -19C. -Temperatures are checked and recorded daily for cooler and upright freezer. Include chest freezer in temperature records. -Cleaning and sanitizing carried out in 3-compartment sink. Quats sanitizing solution was tested at 200ppm. Sink plugs present for sinks. -Chemical spray bottles properly labelled. Ensure bottles are relabelled as needed. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices good at the time of inspection. Foods stored off the floor and covered from potential contamination. Raw meats stored below ready-to-eat foods. -General sanitation satisfactory at the time of inspection. Ensure food spilled in the prep cooler are cleaned on a regular basis. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Operator FoodSafe Level 1 valid at the time of inspection. -Please contact the inspector if you have any questions or concerns.