Fatburger

There were cleaning cloths stored on food-contact surfaces. The inspector informed the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.

The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm. The operator was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the operator that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.

A food container with raw meat inside was stored directly beside the handwashing sink. The inspector informed the operator that no food and food-related items can be stored within 18 inches of the handwashing sink; otherwise, a physical barrier, such as a splash guard, must be installed. The food container was removed by the handwashing sink.

The main prep table in the kitchen was measured at 18°C (surface temperature). The internal temperatures of the food (cut vegetables, cheese products, and cooked food) were also measured between 18-20°C. The high-risk food items in the cooler were discarded during the inspection. The prep table cannot be used until confirmed to be able to maintain a temperature of 4°C or below., , The second cooler beside the main prep table was measured at 12°C. Raw onion rings were noted in the cooler and was discarded. Fix the cooler and do not use until confirmed fixed and able to maintain a temperature of 4°C or below.

Raw meat was stored in room temperature and was measured at 1°C. The operator mentioned that the meat (chicken) was being thawed. The inspector discussed the proper thawing procedures with the operator. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins. The meat was moved to the walk-in cooler afterwards to continue thawing.

The paper towel dispensers at the handwashing sinks in the kitchen and at the men's washroom were empty. The operator mentioned that they ran out of the correct paper towel for the dispenser. Please order more towels for the dispenser. In the meantime, a paper towel roll was being supplied at the sinks temporarily until the proper towels are obtained.

The condenser hose in the walk-in cooler was dripping water. The water drips were collected by a container bucket (noted half-full during inspection). Food items were stored underneath. The hose was noted to be in disrepair and was not connected to the condenser. Please fix the condenser's hose so that it is properly secreting water out of the walk-in cooler away from food.

Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.