Fatburger
310 - 19489 Seton Crescent SE Calgary AB T3M 1T4 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high-temperature dishwasher was tested multiple times and reached a maximum temperature of only 67.8°C.Please arrange for repairs and ensure the dishwasher reaches a minimum final rinse temperature of 71°C, as required for proper sanitization. In the meantime, please use the two-compartment sink to follow the manual dishwashing procedure.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high-temperature dishwasher was tested multiple times and reached a maximum temperature of only 67.8°C.Please arrange for repairs and ensure the dishwasher reaches a minimum final rinse temperature of 71°C, as required for proper sanitization. In the meantime, please use the two-compartment sink to follow the manual dishwashing procedure.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wooden plank covering grease intraceptor is unfinished wood.**All surfaces must be smooth, easily cleanable and impervious to moisture. Please ensure this surface is sealed/finished or replaced.REPEAT VIOLATION
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high-temperature dishwasher was tested multiple times and reached a maximum temperature of only 67.8°C.Please arrange for repairs and ensure the dishwasher reaches a minimum final rinse temperature of 71°C, as required for proper sanitization. In the meantime, please use the two-compartment sink to follow the manual dishwashing procedure.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wooden plank covering grease intraceptor is unfinished wood.**All surfaces must be smooth, easily cleanable and impervious to moisture. Please ensure this surface is sealed/finished or replaced.REPEAT VIOLATION
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling in front food handling area is dirty / dusty.Ensure all surfaces are clean and well maintained.REPEAT VIOLATION
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wooden plank covering grease intraceptor is unfinished wood.**All surfaces must be smooth, easily cleanable and impervious to moisture. Please ensure this surface is sealed/finished or replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling in front food handling area is dirty / dusty.Ensure all surfaces are clean and well maintained.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling in front food handling area is dirty / dusty.Ensure all surfaces are clean and well maintained.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel dispenser at back area hand sink.No paper towel dispenser at front area hand sink.Paper towel must be stored in a dispenser.
- 23. Is the facility maintained in a clean and sanitary condition?
- Carpeted mat on floor covering grease interceptor.Carpet is not smooth, easily cleanable and impervious.Do not use carpeted mats in a kitchen.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?