INSPECTION REPORT Health Protection LKIM-BTSR7M

PREMISES NAME A&W #0593		Tel: (604) 293-7731 Fax: (604) 293-7741
PREMISES ADDRESS 4605 Hastings St Burnaby, BC V5C 2K6		INSPECTION DATE September 22, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chris Kerr		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): EHO observed cheese curds (packages X 2) out at room temperature (13-22 degrees Celsius observed for items). CORRECTED DURING INSPECTION - items placed back into cooler. Issue discussed with Manager on duty. . Corrective Action(s): Manager could not locate room temperature holding timer for this item. This item is therefore not part of A&W's corporate Food Safety plan ambient temperature stored food items with time tracking. Until such time as this item is approved for storage external to cold holding (proof with corporate Food Safety plan required) this item is to remain in cold storage (4 degrees Celsius or less). . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required on shelf where "dine-in" plates are located as this area is not used currently and food debris has accumulated. Nozzles of beverage dispensing units are to be cleaned as beverage splatter has accumulated. Organize upstairs storage area. The upstairs storage area has items on floor. This makes it difficult to monitor for rodents. Ensure all stored items are up off floor minimum 15 cm. . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items; Reheating of gravy discussed - First In First out and date stamping methods observed in use; use of Corporate time tracking for ambient storage of condiments - All food items covered in cooler and freezer units - Back door closed during inspection - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection NOTE: Covid-19 Worksafe Plan posted on back wall. Some staff observed not wearing masks upon arrival of inspector and were put on after EHO arrival. Ensure all aspects of COVID-19 Workplace Safety plan are adhered to. This is in the best interest of reducing the spread of COVID-19. - Facility limited to 4 patrons - Standing room only; no dine-in service presently offered - Adequate supply of sanitizer solution in front patron area - Plexiglass barrier in front patron area - Masks worn on employees in front patron area - One way traffic flow and 2 meter spacing outlined on floor