INSPECTION REPORT Health Protection LKIM-CBNNTG

PREMISES NAME Fatburger Lougheed (Burnaby)		Tel: (604) 568-5179 Fax:
PREMISES ADDRESS 4 - 4461 Lougheed Hwy Burnaby, BC V6J 1X2		INSPECTION DATE February 14, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Furqan Tahir		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 16

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Mushrooms stored in hot holding unit found at temperatures less than 60 degrees Celsius. CORRECTED DURING INSPECTION . Corrective Action(s): Ensure temperature of warming unit is set to 60 degrees Celsius and turned on and allowed to heat up prior to storing hot food items in unit. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Knife found in knife holder that had not been properly cleaned and sanitized prior to being put away Lettuce slicer that had not been properly cleaned and sanitized prior to being stored as "clean" Utensils and lids for containers stored in tubs however food debris found along bottom of tubs . Corrective Action(s): Ensure staff are properly wash-rinse-sanitize and air drying items prior to storing as "clean" Clean storage containers often . Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies observed. Pooling water found in storage area for clean dishes. This area is adjacent to mop sink area and will therefore be an attractant for fruit flies . Corrective Action(s): Ensure staff are not putting dishes away when wet as this contributes to accumulation of standing water in this area. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required. Many items have either fallen on floor (i.e. pepper packets) or are stored under storage shelves (i.e. shoes and garbage bags) thereby making it difficult to clean in this area and monitor for rodent activity. . Corrective Action(s): Ensure all items are stored 15cm up off floor to allow for proper cleaning of hard to reach areas of floor and to monitor for pests. Building has a large rodent infestation that requires work to be eliminated. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (77) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - mushrooms reheated on grill unit prior to placing in warming unit - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Blenders in good sanitary condition; frequently used items are washed-rinsed-sanitized at 4 hour intervals - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection