INSPECTION REPORT Health Protection JCHW-CSXPBZ

PREMISES NAME Fatburger #72		Tel: Fax:
PREMISES ADDRESS G105 - 15665 104th Ave Surrey, BC V3T 1X6		INSPECTION DATE June 19, 2023	TIME SPENT 0.33 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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): Sanitizer pails were found to have no detectable Quats sanitizing solution at the time of inspection. Dispenser does not properly depress with the cover on to allow for the proper dispensing of Quats sanitizing solution. Corrective Action(s): Ensure 200ppm Quats sanitizer is available to sanitize food contact surfaces. Obtain test strips to verify Quats sanitizing solution. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Slicer was found to have tomato residue on the blade after cleaning and sanitizing. Corrective Action(s): Ensure staff properly disassembled the slicer for cleaning and sanitizing after each use to prevent potential cross contamination. Slicer was properly washed and sanitized at the time of inspection. 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

-Follow-up inspection to June 14, 2023. -Staff member had their valid FOODSAFE Level 1 training (August 13, 2023). Additional staff will register for FOODSAFE Level 1 or equivalent training. At least one staff member must have FOODSAFE Level 1 or equivalent training on-site during all hours or operation. -Hot holding was greater than 60C. -Handwash stations were accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Ensure all handwash stations are properly supplied to facilitate proper handwashing. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.