INSPECTION REPORT Health Protection MLUO-BHUT93

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 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sheikh M Ashraf		NEXT INSPECTION DATE November 13, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Some wiping cloths in the back and milk shake prep were found stored on the prep counter. Corrective Action(s): Store all wiping cloths in sanitizing solution when not in use. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back hand sink missing liquid soap and paper towels in dispensers. Corrective Action(s): Provide constant supply of liquid soap and paper towels at all times. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Hand sinks (front area) provided with liquid soap and paper towels. Quats sanitizer measured 200 ppm (in buckets). High temp dishwasher reached at or above 71 deg C (plate surface). Walk-in cooler was at 1-2 deg C. Upright freezer was at -18 deg C. Front service/Cooking area: Prep line coolers were at or below 4 deg C. Hot holding for gravy, chilli and mushrooms was above 60 deg C (internal temp). Dipper well for ice cream scoop was working properly. Temperature log was available and up to date. Staff on duty - valid Food Safe 1 training Washrooms in sanitary condition and provided with sanitary supplies. Health permit posted in prominent location. Pest control monitoring in place (monthly check). No signs of pests noted. General sanitation was satisfactory; however, ensure to pay attention to the bottom tiling wall in the cooking area and floor (grouting) as over time grime/filth build up can occur. Space limited in the back area so ensure all items are stored properly and organized. Do not store items not required for the business. Keep all food and food-related items stored off the floor.