INSPECTION REPORT Health Protection JCHW-CSSSL8

PREMISES NAME Fatburger #72		Tel: Fax:
PREMISES ADDRESS G105 - 15665 104th Ave Surrey, BC V3T 1X6		INSPECTION DATE June 14, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 19, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gravy and chilli were at 48C. Hot holding well was turned down. Corrective Action(s): Hot potentially hazardous foods must be stored at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Gravy and chilli were reheated at the time of inspection to greater than 74C and hot holding unit were increased to maximum setting. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): All three sanitizer containers had no detectable Quats sanitizing solution. This is a repeat violation. Corrective Action(s): Quats sanitizer must be maintained at 200ppm to properly sanitize food contact surfaces. Sanitizer pails were refilled at the time of inspection. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Slicer and mandolin were both found to have food debris on the blades after washing and sanitizing. This is a repeat violation. Corrective Action(s): Equipment must be properly washed and sanitized after each use to prevent potential cross contamination. Equipment was washed and sanitized at the time of inspection. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handwash station did not have liquid hand soap. Staff initially stated the handwash station was used for washing blender containers. Bottle of liquid hand soap was found to be empty. Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Staff purchased liquid hand soap at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops were stored inside ingredient containers. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Quats sanitizer dispensing tube was broken/disconnected. Corrective Action(s): Service automatic sanitizer dispenser tube to allow staff to properly fill sanitizing solution. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff present at the time of inspection did not have FOODSAFE Level 1 or equivalent training. Corrective Action(s): In the absence of the operator, at least one staff member in the premises must have FOODSAFE Level 1 or equivalent training. Either additional staff must be trained in FOODSAFE Level 1 or equivalent or staff must be scheduled accordingly to meet the FOODSAFE requirements. Violation Score: 1

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

Comments

-Walk-in cooler was at 3C. -Burger prep cooler was at 4C (top and bottom). -Chicken prep cooler was at 4C (top and bottom). -Cooler unit located below the grill was at 3C. -Fry cooler was at 4C. -Upright freezer was at -18C. -Chest freezer was at -16C. -Ice cream freezer was at -13C -High temperature dishwasher had a final rinse temperature of 71C on the dish surface on consecutive cycles (minimum of 71C required for sanitizing). -Blender container sanitized within 2 hours. -Dipper well was functioning at the time of inspection. -Ice machine was clean and sanitary. Ice scoop was stored in a sanitary manner. -General sanitation was sanitary at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.