INSPECTION REPORT Health Protection DSOG-ASJUKR

PREMISES NAME A&W #0389		Tel: (604) 861-5522 Fax: (604) 942-2823
PREMISES ADDRESS 8488 120th St Surrey, BC V3W 3N5		INSPECTION DATE October 27, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Amy Wan		NEXT INSPECTION DATE 2 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prepackaged cheese curds were stored at room temperature. The staff stated that these were being thawed. Corrective Action(s): Discard the food items. Thawing must be done inside the cooler at < or = 4C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) There was no surface sanitizer in the main kitchen. 2) Significant build up of dirt and grease on cup holders at the soda dispenser. Corrective Action(s): 1) Provide surface sanitizer in bucket with presoaked wiping cloths or in spray bottles at 200 ppm Quat solution. This must be available at all times to properly sanitize food contact surfaces. 2) Clean and remove the dirt and grease on the cup holders. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Dirty utensils and equipment inside the sanitizing compartment of the three compartment sink. 2) Plates and utensils were being washed and sanitized in the designated mug washer. The sanitation plan states that all equipment, utensils and other food contact surfaces must be manually sanitized using 200 ppm Quat solution. Corrective Action(s): 1) Do not store dirty dishes inside the sanitizing compartment of the three compartment sink. 2) Do not use the designated mug washer to wash and sanitize other equipment and utensils. You must follow your approved Sanitation Plan. Date to be corrected: Immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The floors were greasy and slippery at the time of the inspection. Corrective Action(s): Clean the floors and keep the floors dry. Date to be corrected: Today and ongoing. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) The front soda dispenser at the drive through window is broken. 2) The front soda dispenser near the serving area/POS counter is leaking. There was a bucket to collect the leaking soda on the floor. The staff stated that it has been leaking for some time. This was noted in the inspection report DSOG-AM8THG. Corrective Action(s): Replace the leaking soda dispenser. The pooling of soda will contribute to sanitation issues. All equipment must be in good working order. Date to be corrected: Two weeks. Violation Score: 3

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

Comments

- General sanitation is satisfactory. Please refer to the violation section. - All handwashing stations stocked with cold/hot running water, soap, and paper towels. - All coolers (upright, walk in, undercounter) < or = to 4C - Freezer (upright, walk in) < or = to -18C - Temperature log was available on site. Kept up to date. - Hotholding unit > 60C - High temperature dishwasher (mug washer) achieved 74C at the plate's level during the final rinse cycle. - 3 compartment sink available for manual dishwashing. Quat sanitizer available. Do not store any dirty dishes or equipment inside the sanitizing compartment of the sink. Note: The sink in the corner across the three compartment sink is not in use. - Surface sanitizer available in bucket with presoaked wiping cloth at 200 ppm Quat solution. Ensure to have surface sanitizer readily available both in the back and front of the kitchen. - Test strip readily available. - Dry storage area is good. - No signs of pest activity. - FOODSAFE certified staff on duty. Verified at the time of the inspection. Note: Informed Dining Program verification report was conducted.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-ASJUKR
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: 0.08 hour Specific comments: All food items audited for trans fat restriction meets the limits set by the Public Health Impediment Regulation. Canola Oil: 0% trans fat Tomato paste: 0% trans fat
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