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Fatburger at Grandview Corner

115 - 16070 24th Ave, Surrey · Restaurant

24 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken breasts in the sandwich cooler were measured with internal temperature of 10C.
      • Corrective Action(s): Transfer the chicken breast to a funtional cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable cutter had food debris on the blade.
      • Corrective Action(s): Clean and sanitize the vegetable cutter. Ensure food equipment is properly cleaned and sanitized after use.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sandwich cooler for chicken breast was measured with internal temperature of 10C.
      • Corrective Action(s): Service / repair the cooler to ensure an internal temperature of 4C or less can be maintained. Do not store any potentially hazardous food until serviced and verified. Correct by: Mar 25, 2026.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher tested with 0 ppm chlorine sanitizer at plate level. It was observed the line was empty but the stock container was full with chlorine solution.
      • Corrective Action(s): Operator adjusted the length of the line and 100 ppm bleach sanitizer was measured at the plate level. Clean and sanitize utensils and cutting boards on site.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A metal insert was stored in the basin of hand washing station at cooking area.
      • Corrective Action(s): Do not leave any items in the basin of hand washing station. Hand washing stations must be free of obstruction at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Tong was stored with the fries with the handle piece in direct contact with the foods.
      • Corrective Action(s): Do not store utensils with handle piece in direct contact with the food. Move the tong away.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature unable to dispense any level of bleach sanitizer at plate level. It was observed the sanitizer line was empty.
      • Corrective Action(s): Operator primed the sanitizer line and 100 ppm bleach sanitizer was measured. Clean and sanitize all utensils and plates on site.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back kitchen hand washing station was obstructed by a garbage can and a mixer tool in the basin.
      • Corrective Action(s): Do not obstruct hand washing station at any time. Hand washing station must be available for hand washing at all times. Remove the aforementioned items.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Preparation cooler was not working properly and not being used at the time.
      • Corrective Action(s): Service / fix the preparation cooler and ensure ambient temperature in the cooler can be maintained at 4C or less. Correct by: Aug 30, 2024.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut carrots, lettuces, and tomatoes were stored in the sandwich cooler measured with an internal temperature of 9C.
      • Corrective Action(s): Operator moved the aforementioned food into a different functional cooler. Do not use the sandwich cooler for potentially hazardous food until serviced and verified.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted under the dry storage shelves.
      • Corrective Action(s): Clean up the rodent droppings from the facility. Set traps and monitor for pest activities in the facility. Correct by: today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Main sandwich cooler measured with an internal temperature of 9C. Operator stated service technician had been called.
      • Corrective Action(s): Service the main sandwich cooler to ensure an ambient temperature of 4C or less can be maintained. Correct by: Oct 27, 2023.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Half jug of milk was left on the counter under ambient room temperature. Internal food temperature measured at 11C.
      • Corrective Action(s): Do not leave any potentially hazardous food on the counter under ambient room temperature. Operator moved the milk back into the cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Quats sanitizer pail was measured at a concentration of 0 ppm.
      • 2. Low temperature dishwasher did not dispense any bleach sanitizer. Bleach concentration measured at 0 ppm. Sanitizing line was observed to be empty.
      • Corrective Action(s): 1. Operator discarded and refilled the pail with 200 ppm quats sanitizer and sanitized all food contact surfaces. Ensure staff wait a few second after turning on the dispenser before filling the pail. Recommend to change the pail into a larger bucket.
      • 2. Operator replaced the sanitizing stock bottle and primed the line. 50 ppm bleach sanitizer was measured in the low temperature dishwasher after the run. Clean and sanitize all plates and utensils on site.
      • Violation Score: 15
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATs sanitizer in pails with wiping cloths measured at 0 ppm QUATs concentration with test strip. QUATs sanitizer was replaced with fresh sanitizer during inspection by staff which measured at 200 ppm QUATs concentration
      • Corrective Action(s): Prepare QUATs sanitizer at 200 ppm QUATs concentration throughout the day (as per approved sanitation plan) to adequately sanitize food contact surfaces. Verifty sanitizer strength with available QUATs test strips on site.
      • Violation Score: 5
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. [REPEAT VIOLATION]: Low-temperature chemical dishwasher measured at 10 ppm chlorine concentration with test strip. Chlorine test strips on site do not have an expiry date. 2-compartment sink with QUATS sanitizer and ample supply of single-use disposable cutlery and dishes are available on site.
      • 2. [REPEAT VIOLATION]: QUATS sanitizer in both pails at front cooking areas measured at 0-50 ppm QUATS concentration with test strip. QUATS test strips are not available on site. QUATS sanitizer was replaced by staff from the dispenser at the 2-compartment sink during time of inspection which measured at 200 ppm QUATS concentration.
      • Corrective Action(s):
      • 1. Use the 2-compartment manual dishwashing method with 200 ppm QUATS sanitizer to clean and sanitize all large equipment on site. Until the dishwasher is veritified to be working by the health inspector, only use single-use disposable utensils and dishware to serve customers. Cutlery and plates must not be used until after the follow-up inspection. Replace chlorine test strips on site with strips that have a visible expiry date. Check dishwasher chlorine concentration frequently to ensure it is dispensing at least 50 ppm chlorine to adequately sanitize dishes.
      • 2. Change QUATS sanitizer pails more frequently to ensure sanitizer strength is at 200 ppm QUATS concentration. Obtain QUATS sanitizer test strips to ensure staff is monitoring sanitizer strength.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chemical dishwasher is not able to dispense at least 50 ppm chlorine solution at plate surface. Chlorine concentration was tested with test strip and measured at 10 ppm chlorine concentration after the dishwasher was run multiple times. Staff primed the line and attempted to repair the dishwasher on site however, the dishwasher was not able to dispense and measure at 50 ppm chlorine concentration.
      • Corrective Action(s): Repair the dishwasher to ensure the sanitizer line connected to the dishwasher dispenses at least 50 ppm chlorine concentration to sanitize dishes and utensils. Ensure test strips on site are also replaced with strips that are not expired and/or which the expiry date is easily legible to ensure the sanitizer is being measured accurately.
      • To be corrected by: May 4, 2022
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Low-temperature chlorine dishwasher measured at 0 ppm chlorine concentration with test strip. Dishwasher was primed during inspection and was later measured at 100 ppm chlorine concentration with test strip. Staff began placing dishes in the dishwasher to be re-cleaned and santized.
      • 2. QUATS dispenser at the 2-compartment sink measured at 0-100 ppm QUATS concentration with test strip. Staff replaced all QUATS pails with wiping cloths at the front service area with 200 ppm QUATS solution prepared with a bottle of QUATS sanitizer (by mixing 8mL of sanitizer with 1L of water).
      • Corrective Action(s):
      • 1. Check the dishwasher chlorine concentration more frequently (as per approved sanitation plan) with the available test strips on site to ensure chlorine residual is at required concentration of 50-100 ppm chlorine.
      • 2. Check QUATS sanitizer dispenser at the 2-compartment sink more frequently (as per approved sanitation plan) with the available QUATS test strips (exp Feb/2022) on site to ensure sanitizer is at required concentration of 200 ppm QUATS at all times. Ensure fresh sanitizer is prepared daily with the available QUATS sanitizer bottle until the dispenser is repaired and in good working order.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station in back prep area not supplied with liquid soap. Wall-mounted dispenser observed not in good working order. Staff placed dispenser with hand soap next to the hand sink during time of inspection.
      • Corrective Action(s): Ensure all hand washing stations are supplied with liquid soap, paper towel, hot and cold running water at all times to make sure staff is washing their hands properly and at adequate frequencies.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1. QUATS dispenser at 2-compartment sink observed not functioning. Nozzle dispenses 0-100ppm QUATS.
      • 2. Wall-mounted soap dispenser at the hand washing station next to the 2-compartment sink not functioning.
      • Corrective Action(s):
      • 1. Repair QUATS dispenser at the 2-compartment sink to ensure it is able to dispense 200 ppm QUATS concentration. Test the QUATS concentration frequently (as per approved sanitation plan) with the available test strips on site.
      • 2. Repair the wall-mounted soap dispenser at the hand washing station next to the 2-compartment sink to ensure it is able to dispense liquid soap and to make sure staff is able to wash their hands properly using warm water, liquid soap, and single-use drying method.
      • Date to be corrected by: December 10, 2021
      • Violation Score: 9
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front prep/assembly cooler measured 7 degrees C at time of inspection. Restaurant operator stated she is already aware of issue and service technician has been contacted (scheduled to arrive tomorrow). Ice kept below food inserts and only small amounts of food kept on line and changed out throughout day. Note: Food items to be used or discarded within 4 hours.
      • Corrective Action(s): Ensure cooler is capable of maintaining food at 4 degrees C or less in order to limit the growth of potential pathogens. Date to be corrected by: July 14, 2021.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small under counter cooler located closest to milkshake area was measured at an ambient temperature of approximately 15 degrees C. Internal temperature of food product measured 14 degrees C (strawberries) and 11 degrees C (pasteurized milk).
      • Corrective Action(s): Small quanitity of food and beverage items located within cooler discarded at time of inspection. It was stated that milk was obtained earlier today--> transferred to another cooler at 4 degrees C or less.
      • Do not store potentially hazardous foods in this cooler until capable of maintaining food at 4 degrees C or less. Keep cold potentially hazardous foods at 4 degrees C or less in order to limit the growth of potential pathogens and/or toxins.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked mushrooms in hot holding unit had an internal food temperature of 45 degrees C. Note: Unit was set to a low setting.
      • Corrective Action(s): Mushrooms discarded. Ensure hot potentially hazardous foods are maintained at a temperature 60 degrees C or more to limit the growth of potential pathogens and/or toxins. Ensure foods are heated to at least 74 degrees C prior to placing into preheated hot holding unit. Hot holding unit must be maintained at a setting capable of keeping food at 60 degrees C or more--do not adjust to a lower setting.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under counter cooler located closest to milkshake area was measured at an ambient temperature of 15 degrees C (lowest temperature obtained over course of inspection).
      • Corrective Action(s): Ensure cooler is capable of maintaining foods at 4 degrees C or less. Have cooler serviced to meet this requirement. Date to be corrected by: November 29, 2019.
      • Violation Score: 3
  17. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two containers of sanitizer with wiping cloths were tested at 400 ppm or more quaternary ammonium compounds (quats) sanitizer.
      • Corrective Action(s): Sanitizer containers were emptied, refilled at the dispenser, and tested at 200 ppm quats. Manufacturer's directions state that for a no-rinse sanitizing solution for food contact surfaces, sanitizer is to be used at a concentration of 200 ppm. Note: A spare bottle of sanitizer concentrate was observed on the premises and it was stated that this is used for manual preparation of sanitizer if needed (e.g. if sanitizer dispenser fails). Ensure that manufacturer's directions are followed for preparation of sanitizer and verify with test strips.
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. No sanitizer was detected at utensil surface for low temperature dishwasher (tested for three cycles).
      • 2. One container of sanitizer solution was tested at 50 ppm quats.
      • Corrective Action(s): 1. A 200 ppm quats sanitizer solution was prepared at the two-compartment sink. Ensure that all equipment/utensils on the premises are re-sanitized. Once items are placed through a dishwashing cycle, they are to then be fully submerged in a sanitizing solution (e.g. 200 ppm quats) for two minutes before allowing to air dry. Ensure that single use utensils/dishware only are provided to customers until further notice.
      • 2. Container was emptied, refilled at the dispenser, then re-tested at 200 ppm quats. Ensure that sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 200 ppm quats). Change sanitizer as often as needed to maintain these concentrations.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher was not capable of sanitizing equipment/utensils at time of inspection. When sanitizer line was primed by staff at the time of inspection, sanitizer was not observed to be flowing steadily through the line (air pockets were moving "back and forth" in one spot). Sanitizer bucket was observed to be full.
      • Corrective Action(s): Have dishwasher serviced so that it is capable of properly washing, rinsing, and sanitizing equipment/utensils. Date to be corrected by: May 31, 2019.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Three spray bottles containing a blue liquid were observed to be unlabeled.
      • Corrective Action(s): Ensure that all cleaning chemicals and similar agents are properly labeled to identify contents and to prevent accidental mixing and/or misuse. Date to be corrected by: Today.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two of three containers containing sanitizer solution were tested at approximately 50 ppm quats.
      • Corrective Action(s): Contents of above-noted containers emptied. Sanitizer was again manually prepared by staff and tested at 200 ppm. Ensure that sanitizer is changed as often as needed to maintain effective sanitizing concentrations. Test strips available on site for checking sanitizing concentrations.
      • Violation Score: 5
  21. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No quaternary ammonium compounds (quats) sanitizer was detected in any of the sanitizer containers that were tested. No sanitizer was detected from the sanitizer dispenser. The sanitizer concentrate container was observed to be empty.
      • Corrective Action(s): Staff on site stated that no sanitizer concentrate refills were available for the dispensing unit and that a shipment was expected to arrive tomorrow. A jug of quats concentrate was available on site. Staff prepared sanitizing solutions manually and verified with test strips available on site. Solutions were measured at 200 ppm quats. Ensure that sanitizer is always available at the correct concentration for effective sanitizing. Ensure that sanitizing solutions are being tested as per your sanitation plan.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Raw beef patties were stored directly above mustard, pickle, and margarine buckets in walk in cooler. Buckets were covered with lids.
      • 2. Disposable cups were observed inside multiple dry food storage containers.
      • 3. Dry storage food items stored among cleaning products in dry storage area. All items were observed to be covered with lids or packaged.
      • Corrective Action(s):
      • Violation Score: 9
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two shallow insert trays of cheese were stored at ambient temperature next to grill. Internal temperature of the cheese was measured at 10 degrees C. It was stated by the grill person that the cheese was taken out of the cooler one hour before and is only placed in this area during busy periods. Inserts had been placed onto ice.
      • Corrective Action(s): Cheese was placed into the cooler drawers at 4 degrees C or less during the inspection. Ensure that potentially hazardous food is maintained at 4 degrees C or less to limit the growth of potential pathogens and/or toxins. A time tracking system may be used for potentially hazardous foods at ambient temperatures granted this proposal is submitted in writing and is approved by Fraser Health.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quaternary ammonium compounds (quats) sanitizer near assembly cooler was measured at 50 ppm.
      • Corrective Action(s): Sanitizer was changed during inspection and measured at 200 ppm quats. Ensure that quats sanitizer is maintained at concentrations required for effective sanitizing (200 ppm quats). Sanitizer solution may require more frequent changes.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A metal bowl and a pair of tongs were observed laying on top of fries at fry/onion ring cooler.
      • Corrective Action(s): Bowl and tongs were removed by staff and lids were placed onto fries and onion ring inserts. Ensure that scoops and utensils are stored in a manner that protects food from potential contamination.
      • Violation Score: 3
  24. Routine Inspection

    0 infractions