INSPECTION REPORT Health Protection JCHW-CP3TNK

PREMISES NAME Fatburger #72		Tel: Fax:
PREMISES ADDRESS G105 - 15665 104th Ave Surrey, BC V3T 1X6		INSPECTION DATE February 15, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 22, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Dicer was found to have significant potato debris on the blade and hand piece. Slicer was found to have tomato residue on the blades. 2) Quats sanitizer containers were filled with pot and pan detergent. 3) Blender containers are sanitized at the end of the night. Corrective Action(s): 1) Ensure all equipment is properly washed and sanitized after each use to prevent potential cross contamination. Retrain staff on cleaning and sanitizing procedures. 2) Quats sanitizer at 200ppm is required to properly sanitize food contact surfaces. Pot and pan detergent is not food grade and may result in chemical contamination. 3) Blenders must be sanitized after each use or every 2 hours if used throughout the day. Violation Score: 25

Non-Critical Hazards: Total Number: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Quats sanitizer pails we unlabelled. Corrective Action(s): Ensure all containers are labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Containers will need to be relabelled as needed. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Chest freezer located in front of the back handwash station restricted access to the handwash station. Staff stated they wash their hands in the prep or warewashing sinks. Corrective Action(s): Handwash stations must be easily accessible for staff to facilitate proper handwashing. Chest freezer must be relocated. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Three staff members were present at the time of inspection and neither staff had FOODSAFE Level 1 or equivalent training. Corrective Action(s): In the absence of the operator, at least one staff in the facility 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. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Single door prep cooler was at 4C (top and bottom). -Burger assembly prep cooler was at 4C (top and bottom). -Both under counter coolers in the front area were at 4C. -Upright freezer was at -17C. -Chest freezer was at -14C. -Ice cream freezer was at -10C. -Hot holding was greater than 60C. -Beef patty was cooked to greater than 74C. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Ice machine was clean and sanitary. Ice scoop stored in a sanitary manner. -Dipper well water was running at the time of inspection. -General food storage practices good at the time of inspection. Raw meats stored separately from ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with 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