Fatburger
165 - 222 Baseline Road Sherwood Park AB T8H 1S8 · Food - General
6 inspections
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bucket not available in prep area of kitchen *Continuation of violation from July 12
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken and chicken batter not kept cold enough. Ensure food items are kept under 4C.Action: Ensure raw chicken and batter are covered at all times to keep at temperature. *Continuation from July 12 inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink in prep area not working properly. Action: have handwashing sink repaired.*Continuation violation
- 23. Is the facility maintained in a clean and sanitary condition?
- Housekeeping has improved but still requires more attention. High touch areas require cleaning and under prep stations.*Continuation of violation
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer buckets not properly mixed or available.Cleaning cloths not kept in sanitizer solution buckets.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken and chicken batter not kept cold enough. Ensure food items are kept under 4C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher is out of order. Action: have dishwasher repaired as soon as possible. In meantime use 2 compartment dishwashing/ sanitizing method.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink in prep area not working properly. Action: have handwashing sink repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The caulking was observed to be peeling and damaged by the two compartment sink. Grime and grease buildup was also observed on the wall behind to two compartment sink. Clean the grime and grease buildup and refinish/repair the caulking such that it is smooth, durable, and impervious to facilitate ease of cleaning. *ONGOING
- 23. Is the facility maintained in a clean and sanitary condition?
- General housekeeping needs attention. High touch areas require cleaning and under prep stations.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution available.No test strips for sanitizer
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink in prep area not working properly. No hot water, no soap dispenser
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The caulking was observed to be peeling and damaged by the two compartment sink. Grime and grease buildup was also observed on the wall behind to two compartment sink. Clean the grime and grease buildup and refinish/repair the caulking such that it is smooth, durable, and impervious to facilitate ease of cleaning. *ONGOING
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest monitoring was not available for review during the inspection on March 4, 2024. This violation is carried over from the previous inspection:Pest monitoring has not been completed monthly. Last record was dated May 2023.Pest control records must be completed on a monthly basis, or a pest control company must be hired to perform and record checks on a monthly basis.There is currently no sign of any pest infestation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The caulking was observed to be peeling and damaged by the two compartment sink. Grime and grease buildup was also observed on the wall behind to two compartment sink. Clean the grime and grease buildup and refinish/repair the caulking such that it is smooth, durable, and impervious to facilitate ease of cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris was observed along the walls and corners of the facility. Some grime and grease buildup was also observed in hard to reach areas. Clean the above mentioned areas.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer bucket in the front cookline area was measured to be 0ppm quats. The sanitizer dispenser was empty and did not have any quats sanitizer remaining. Bleach was used to create a sanitizer solution that measured 100ppm chlorine.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fries and yam fries were observed sitting at room temperature and measured to be 21°C. The fries were stored in the cooler immediately. Ensure high risk foods are kept below 4°C or above 60°C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were contaminated. Obtain new quat test strips.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest monitoring was not available for review during the inspection on March 4, 2024. This violation is carried over from the previous inspection:Pest monitoring has not been completed monthly. Last record was dated May 2023.Pest control records must be completed on a monthly basis, or a pest control company must be hired to perform and record checks on a monthly basis.There is currently no sign of any pest infestation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The caulking was observed to be peeling and damaged by the two compartment sink. Grime and grease buildup was also observed on the wall behind to two compartment sink. Clean the grime and grease buildup and refinish/repair the caulking such that it is smooth, durable, and impervious to facilitate ease of cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease build up was observed on the exhaust canopy filters above the grill. Clean the exhaust canopy filters.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris was observed under the cookline, along the walls and corners of the facility, and by the dishwasher. Some grime and grease buildup was also observed in hard to reach areas. Clean the above mentioned areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some dust buildup was observed on the ceiling above the cookline and fryers. Clean the dust buildup to prevent contamination of food products.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were not available to test sanitizer concentrations. Obtain quat test strips.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest monitoring has not been completed monthly. Last record was dated May 2023.Pest control records must be completed on a monthly basis, or a pest control company must be hired to perform and record checks on a monthly basis.There is currently no sign of any pest infestation.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?