INSPECTION REPORT Health Protection RBYS-CXEUZZ

PREMISES NAME Fatburger Express		Tel: (604) 852-6020 Fax: (604) 852-6460
PREMISES ADDRESS 12 - 2047 Sumas Way Abbotsford, BC V2S 8H6		INSPECTION DATE November 9, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sheikh M Ashraf		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] 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

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed hot potentially hazardous food stored below 60C; beef chili (47.7C), gravy (56.8C) and cooked mushrooms below 60C for greater than 2hrs. Corrective Action(s): Ensure that hot potentially hazardous food is stored at a minimum temperature of 60C or above. Gravy, beef chili and mushrooms discarded by operator during inspection - new beef chili made during inspection and now at 60C or above. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Observed no staff on duty with FoodSafe Level 1 training or equivalent. Corrective Action(s): Ensure in operators absence, staff on duty has FoodSafe Level 1 or equivalent training. Violation Score: 1

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

Comments

Routine Inspection Completed. Hand washing sinks adequately supplied with running hot/cold water, paper towel and liquid hand soap. QUATs surface sanitizer is bucket at 200ppm. High temperature dishwasher at 79.1C at plate surface. Walk-in cooler at 4C or below. Underoven coolers at 4C or below. Fries lower cooler at 4C or below. Note: If not busy place fries inside of lower unit cooler. Kitchen Prep station coolers at 4C or below. Back stand-up freezer at -18C or below. Ice cream freezer at -14C. Food covered and stored off the ground. Staff in uniform with hair tied back / covered. No pest issues noted during inspection. General maintenance and sanitation is good.