INSPECTION REPORT Health Protection AKWN-B46THC

PREMISES NAME A&W #0192		Tel: Fax:
PREMISES ADDRESS 153 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE August 31, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Servery was without a bucket of sanitizer for in-use wiping cloths. Corrective Action(s): In-use wiping cloths must be stored in a bucket of sanitizer when not being used. Staff advised that it is not regular practice to keep a bucket of sanitizer in the servery during business hours. Discussed with manager and advised that staff need to be reminded/re-trained. Manager provided a bucket of quats sanitizer at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Lettuce was being washed/prepared in wash compartment of 3-compartment sink while dirty utensils were piled high in the adjacent sinks and the hose for the detergent dispenser was in the sink with the lettuce. Corrective Action(s): When washing/preparing lettuce in the sink please make sure the sink is cleaned before use, that dirty utensils and/or dishwashing is not occuring in the adjacent sinks at the same time and keep the hose for the detergent dispenser out of the sink to avoid contaminating the food. Instructed manager to take corrective action at time of inspection. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were -10 to -18 degrees Celsius or less. Hot holding unit was over 60 degrees Celsius. Food storage practices are generally good. Hand sinks are stocked with liquid soap and paper towels. Food handler hygiene appeared satisfactory. General sanitation is satisfactory. Chemicals are stored in a safe manner. Quats sanitizer was 200ppm. No signs of pests. Upstairs storage room is organized. Half way through the inspection the premise did not have running hot water at any of the sinks. The manager indicated that sometimes the breaker for the hot water tank gets tripped resulting in the lack of hot water. The manager said they typically reset the breaker and wait for the hot water to return (i.e. 15-30 minutes). The breaker had indeed tripped and was reset, and by the end of the inspection hot running water was available at all sinks. Manager said on August 4, 2018 an electrician will be investigate this matter to ensure there is hot running water at all times. Informed dining program verification report conducted and copy of report provided to manager. Also provided manager with an application for health approval re: change of ownership for the store (I.e. Fulmer Development Corp to Western Restaurant Franchise Inc.). Please have the owner complete the application and submit to Fraser Health.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-B46THC
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Reviewed food product information for margarine, cooking oil, veggie patty. No compliance issues noted.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment