INSPECTION REPORT Health Protection TCHN-CATNES

PREMISES NAME Fab Burgers		Tel: (604) 367-9065 Fax:
PREMISES ADDRESS 108 - 7320 137th St Surrey, BC V3W 5A5		INSPECTION DATE January 18, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zubair Hassan		NEXT INSPECTION DATE 6 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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Spray bottle of QUATS measured ~50ppm at time of inspection. **Corrected during inspection** Spray refilled and measured 400ppm QUATS. Please refresh sanitizer daily at start of shift to ensure adequate concentration of sanitizer. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. equipment stored too close to front hand washing station (cutting board, knife, sauces) **Corrected during inspection** items removed from area when identified 2. sauces stored at room temperature; original packaging of sauces state product should be refrigerated after opening **Corrected during inspection** sauces discarded by staff when identified Corrective Action(s): Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Range hood baffles (above flat top cooking surface) observed to have heavy build up of grease. Staff stated due to staffing shortage, baffles are washed sequentially. Baffles are washed weekly and identified baffle will be washed today. 2. Areas beside, behind, and under cooking equipment observed to have build up of grease. Staff stated cleaning staff will be notified to clean area. Corrective Action(s): 1. Ensure baffles are cleaned more frequently (if build up observed is from one week, may need to clean every 3 days); heavy build up of grease can be potential attractant to pests and can lead to potential fire hazard. Correct by: immediately 2. Areas around cooking line should be cleaned regularly. If areas are missed frequently, it is recommended to develop and maintain a cleaning checklist and sign off to ensure all areas are cleaned. Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: hot holding: 62.3°C prep table: 3.8°C 1 door undercounter cooler: not in use for food; unit used for staff personal belongings chest freezer (danby): -17.4°C chest freezer (idea): -14.2°C 2 door upright freezer: -16.8°C 1 door upright cooler: 1.8°C pepsi display cooler: 2.8°C Sanitation: Handwash station equipped with hot/cold running water, liquid soap and paper towels Sanitizer measured 400ppm QUATS at end of inspection 3 compartment sink on site Overall sanitiation of facility adequate Storage: Foods stored off floor Foods in coolers/freezers covered General: Staff on site has FoodSAFE certificate (expiry April 18, 2024) Permit to operate posted, however outdated decal displayed