INSPECTION REPORT Health Protection ALUI-D42RYA

PREMISES NAME A&W Restaurants Fremont Village #0592		Tel: (604) 463-5712 Fax: (604) 463-0305
PREMISES ADDRESS 859 Village Dr Port Coquitlam, BC V3B 0G9		INSPECTION DATE April 5, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Brad Phaneuf		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher was not achieving the minimu mrequired temperature of 71 deg C at the plate level after the final rinse cycle Corrective Action(s): High temperature dishwasher was adjusted and reached 71 deg C after a break between cycles. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station next to the walk in cooler did not have paper towels stocked Corrective Action(s): Restock the paper towel dispenser Violation Score: 5

Non-Critical Hazards: Total Number: 1

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation (CORRECTED DURING INSPECTION): Operating permit was posted by the drive through window (not in conspicuous location) Corrective Action(s): Move the permit to a visible location for the public to see Violation Score: 1

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

Comments

General comments: -Walk in cooler at 2.2 deg C -All other coolers at 4 deg C or less -Walk in freezer at -19 deg C -Hot holdung unit for fries at 76 deg C Hot holding unit for gravy holder at 77 deg C -Hot holding unit for onion rings at 74 deg C -Burger patties are cooked to 75.5 deg C -All hot held food items are timed and items are discarded after timer expires. -QUAT solution in sanitizer buckets measured at 200 ppm quats and are changed every hour -Exhaust ventilation canopy clean and next service is April 15, 2024 -No signs of pests observed during inspection -Overall sanitation is good -Staff with FOODSAFE level 1 are present