INSPECTION REPORT Health Protection MUPN-ASYUNY

PREMISES NAME A&W Restaurants Fremont Village #0592		Tel: (604) 463-5712 Fax: (604) 463-0305
PREMISES ADDRESS 859 Village Dr Port Coquitlam, BC V1V 1V1		INSPECTION DATE November 10, 2017	TIME SPENT 0.8 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: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towel dispenser in staff washroom has paper towel in it but is not dispensing. Corrective Action(s): Adjust/repair unit so that a continuous supply of paper towel is available at all times. Extra paper towel available next to hand washing station. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed a build up of grease and food debris in hard to reach areas. Corrective Action(s): Give kitchen a deep clean paying particular attention to floor between/under equipment that is not often pulled out. Due: 1 week. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Flexible white hose attached to three compartment sink tap is cracked and water leaking from attachment point, hose also deteriorating on the inside and is starting to wear away. Hose attachment/addition not imperative for tap function Corrective Action(s): Remove this hose extension/attachment. Due: tomorrow Replace if desired with a durable, easily cleanable, food grade material. Violation Score: 3

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

Comments

Other observations: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Food up off floor ≥6”, ready to eat foods stored above raw foods, FIFO principle followed √ Hand wash stations fully stocked except one noted above √ Quats sanitizer available at 200ppm √ High temperature dishwasher sanitizing at ≥71°C √ General sanitation and maintenance is satisfactory except in area noted above √ No signs of pest infestation noted √ Thermometers present √ Temperature logs maintained √ Staff with FoodSafe present √ No concerns noted with staff hygiene or food handling √ Timer system used for room temperature holding of sliced vegetables and sauces – no food found out passed expiry time