INSPECTION REPORT Health Protection ALUI-BGLSSW

PREMISES NAME A&W #0573		Tel: (604) 764-7062 Fax: (778) 578-7564
PREMISES ADDRESS 15280 No 10 Hwy Surrey, BC V3S 5K7		INSPECTION DATE October 3, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Amin Badesha		NEXT INSPECTION DATE October 09, 2019
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Some flies observed in the dining area. Corrective Action(s): Pest control visits are monthly. As discussed, ensure all surfaces are wiped down and sanitized constantly. Mop floors regularly as well. Correct by: immediately and ongoing Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 3 compartment sink area has food debris. Corrective Action(s): Ensure to keep all dirty dishes in one compartment and follow the 3 compartment sink method. There should not be food debris in each sink. Continually clean your sinks to prevent food buildup from accumulating. Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted: Handsink equipped with liquid soap, hot/cold running water, paper towels All temperatures satisfactory: Walk-in cooler at 2.8 Front dairy cooler: 3.7 deg C All other coolers at 4 deg C or less All freezers at -18 deg C or less Time tracking system in place for all prep table inserts. Vegetables ( e.g Lettuce, tomatoes, and onions) and cheese discarded after every 2 hours, expiry times are written on a sheet by the grill (on side) Foods in cold holding units are covered High temperature glasswasher (dishwasher) achieved 71.2 deg C on rinse cycle. Took 2 attempts to warm the machine up. Hot holding units for meat patties were at 60 deg C or greater Quats sanitizer buckets with cleaning towels measured at 200ppm Staff with valid FOODSAFE certificate was on site during inspection