INSPECTION REPORT Health Protection JPAK-AVKURT

PREMISES NAME A&W #0192		Tel: Fax:
PREMISES ADDRESS 153 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE February 1, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Observed numerous rodent droppings in the upstairs storage room; small dead rodent found on a sticky trap in the corner of the storage room upstairs; no food being stored upstairs that was accessible for rodents; all dry products/containers were properly contained Corrective Action(s): Required operator to clean and sanitize the area by removing droppings and the dead rodent. Operator MUST conduct regular checks to ensure that storage area is monitored everyday. Date to be corrected: Immediately Violation Score: 9

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

Comments

Overall sanitation in the kitchen area is satisfactory hand washing stations at front and back are stocked with liquid soap and paper towel QUAT sanitizer dispenser in good working order; detected 200 ppm of QUAT QUAT sanitizer being used in the back and at front for food contact surfaces cleaning; detected 200 ppm for both buckets of QUAT Cooler and freezer in the storage area upstairs at 4 C or below and -18 C or below respectively standup freezer in the kitchen at -18 C or below stand up cooler in the kitchen at 4 C or below undercounter cooler at front serving area at 4 C or lower beverage dispenser in sanitary condtion *time stamp for burger ingredients noted on the door of the freezer; asked operator of the time stamp and the length of time potentially hazardous foods are allowed to stay at room temperature for; appropriate response provided by all staff no sign of pests noted in the kitchen facility