INSPECTION REPORT Health Protection JCHY-CQMTB7

PREMISES NAME A&W Restaurant (Campbell Heights)		Tel: (604) 560-9861 Fax:
PREMISES ADDRESS 130 - 2725 192nd St Surrey, BC V3S 3X1		INSPECTION DATE April 6, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nick Nuraney		NEXT INSPECTION DATE April 12, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Fountain drink nozzle and around the nozzles observed to have build-up of syrup. Corrective Action(s): Clean and sanitize the aformentioned area. Fountain drink machine nozzle and machine itself must be cleaned thoroughly to prevent syrup build-up. Corrected by: April 12, 2023. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High-temperature dishwasher observed to have lose door being kept closed with a broom. Corrective Action(s): Service the high-termperature dishwasher door to ensure it can be properly opened and closed without aid of external object. Corrected by: April 12, 2023. Violation Score: 3

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

Comments

Routine Inspection conducted today. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. QUATs sanitizer buckets and dispenser measured at 200ppm. 3-compartment sink available. High-temperature dishwasher measured at 76.4C final rinse temperature. Under counter cooler, milkshake compartment, juice compartment, and stand-up coolers measured at 4C or lower. Stand-up freezers, under counter freezers measured at -18C or lower. Hot-holding units measured at 60C or higher. Burger condiments and cheese curds time tracked. Food observed to be stored at least 6 inches off the floor. No signs of pests observed. Overall, facility is well organized.