INSPECTION REPORT Health Protection MBEK-BJ6U39

PREMISES NAME Fatburger at Grandview Corner		Tel: (604) 535-6179 Fax:
PREMISES ADDRESS 115 - 16070 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE November 22, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ravinder Sidhu		NEXT INSPECTION DATE November 29, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small under counter cooler located closest to milkshake area was measured at an ambient temperature of approximately 15 degrees C. Internal temperature of food product measured 14 degrees C (strawberries) and 11 degrees C (pasteurized milk). Corrective Action(s): Small quanitity of food and beverage items located within cooler discarded at time of inspection. It was stated that milk was obtained earlier today--> transferred to another cooler at 4 degrees C or less. Do not store potentially hazardous foods in this cooler until capable of maintaining food at 4 degrees C or less. Keep cold potentially hazardous foods at 4 degrees C or less in order to limit the growth of potential pathogens and/or toxins. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked mushrooms in hot holding unit had an internal food temperature of 45 degrees C. Note: Unit was set to a low setting. Corrective Action(s): Mushrooms discarded. Ensure hot potentially hazardous foods are maintained at a temperature 60 degrees C or more to limit the growth of potential pathogens and/or toxins. Ensure foods are heated to at least 74 degrees C prior to placing into preheated hot holding unit. Hot holding unit must be maintained at a setting capable of keeping food at 60 degrees C or more--do not adjust to a lower setting. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Under counter cooler located closest to milkshake area was measured at an ambient temperature of 15 degrees C (lowest temperature obtained over course of inspection). Corrective Action(s): Ensure cooler is capable of maintaining foods at 4 degrees C or less. Have cooler serviced to meet this requirement. Date to be corrected by: November 29, 2019. Violation Score: 3

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

Comments

Routine inspection conducted: - Coolers at 4 degrees C or less* - Freezers at -18 degrees C or less - Hot holding internal food temperatures at 60 degrees C or more. Exception: Refer to violation code 206. - Cold holding units equipped with thermometers - Probe thermometer available on site for internal food temperature checks - Food is generally covered and stored off the floor - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Proper hand washing practices in use at time of inspection - Non-latex gloves available - Ice cream dipper well functional - Quaternary ammonium compounds (quats) sanitizer available at 200 ppm in containers with wiping cloths - Low temperature dishwasher measured 47 degrees C and 50 to 100 ppm chlorine in rinse residual at utensil surface - No signs of pest activity observed - Temperature logs available - Permit posted *Exception: Refer to violation 308 and 205. Note: Cook line cooler drawers measured approximately 5 degrees C. Inspection conducted following lunch rush. Monitor to ensure foods are maintained at 4 degrees C or less.