INSPECTION REPORT Health Protection CTIN-BAWUFT

PREMISES NAME A&W #0593		Tel: (604) 293-7731 Fax: (604) 293-7741
PREMISES ADDRESS 4605 Hastings St Burnaby, BC V5C 2K6		INSPECTION DATE April 4, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chris Kerr		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One bag of cheese curd was left in the hot holding unit and measured at 38C. No poutines or food items that require the cheese curd is being prepared at time of inspection. Cheese curd is usually stored in the cooler. Corrective Action(s): Cheese curd discarded. Ensure that cheese curd are stored in the cooler at 4C or colder if not used. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Onion cutter used once a day has been placed away on the shelf but appeared to have onion debris dried on the blade. Corrective Action(s): Directed operator to reclean and sanitize. Ensure that all staffs understand proper cleaning procedures as food debris should be properly scrubbed and rinsed off before sanitizing and air drying. Operator started cleaning the onion cutter at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings found upstairs by storage room (around stacks of cardboards and hot water tank). Corrective Action(s): Please remove droppings and provide pest control report for review. Recommend removing unused cardboards and refrain from storing food upstairs. All food must be stored in rodent proof containers, if not prepackaged. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Unable to find thermometers at the two reach in coolers in the back. Corrective Action(s): Please replace with an accurate, working thermometer for each of these two coolers if the thermometers are misplaced. Violation Score: 1

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available (air dryer for public washrooms) Prep coolers: <4C Condiments follow 2/4 hour rule Walk-in freezer: -15C Hot holding units: 62 to 82C (patties, chicken strips, sauteed mushrooms etc.) Gravy: 68C Dishwasher (high temp): 75.9C at plate, see thermo-label *ensure that clothes are not washed in the dishwasher as the dishwasher is not designed to wash clothes Quats sanitizer @200ppm, test strips available (expire by April 30, 19) *remind staffs that Quats should be between 200-400ppm Exhaust hood appears to be maintained Temperature logs are up to date *remind staffs proper temperature to acquire for dishwasher so corrective actions can be taken if required General sanitation is satisfactory Permit is posted