INSPECTION REPORT Health Protection CTIN-B5LUSW

PREMISES NAME A&W #0593		Tel: (604) 293-7731 Fax: (604) 293-7741
PREMISES ADDRESS 4605 Hastings St Burnaby, BC V5C 2K6		INSPECTION DATE October 16, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chris Kerr		NEXT INSPECTION DATE October 19, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: No hot water in both handwashing stations in the kitchen. Corrective Action(s): Hot water measured at 44-46C at end of inspection in both handwashing stations. Restore hot water so it is available at all times. Repair/replace hot water tank immediately. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No soap available in kitchen handsink. No hot water in two of the handwashing stations in the kitchen. Staff informed that hot water hasn't been working fully the past couple of days. Corrective Action(s): Staff refilled soap immediately and ignited the hot water tank. Both handwashing stations were able to restore water at 46C. Restroom water temperature is not warm (21C). Soap, paper towel, hot & cold running water must be available at all times in handwashing stations. Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Flies noted in the facility, around juice/pop machine and dishwasher. Corrective Action(s): Remove food spills and increase cleaning in these noted areas. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Juice and pop dispenser machines and walls needs to be cleaned due to splash. Corrective Action(s): Please clean and sanitize the affected surfaces to deter fly harbourage. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot water tank is not working at full capacity as it needs to be ignited manually. Corrective Action(s): Repair or replace the hot water tank so it is in good working order. There should be hot water available at all times. Complete this asap. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Walk-in freezer thermometer gauge is broken. Corrective Action(s): Please repair or replace the gauge. Violation Score: 1

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

Comments

Prep coolers: <4C Freezers: -14 to -16C Walk-in freezer: -12C Hot holding units: 60 to 70C (burger patties, chicken strips, fries, gravy etc.) Dishwasher (high temp): 72.9C at plate, see thermo-label Quats sanitizer @200ppm, test strips onsite Condiments are logged 2/4 hour rule Temperature logs: to date Steritech service reports to be reviewed next inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-B5LUSW
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: NH margarine: 0.1/8g=1.25% trans fat A&W canola oil: 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