INSPECTION REPORT Health Protection 248511

PREMISES NAME A&W #749		Tel: (604) 575-3000 Fax:
PREMISES ADDRESS 107 - 6820 188th St Surrey, BC V4N 3G6		INSPECTION DATE August 10, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jasmeen Kaur		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 = 0

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not maintained in sanitary condition. Observation: Soda dispenser nozzles (of both dispensers) had build-up of sugar and debris from the sodas. Correction: Remove the nozzles and properly wash and sanitize them. Wipe the platform and sanitize the areas that came in contact with the glasses. Operator corrected the violation during the inspection. Ensure the nozzles are removed and cleaned regularly. Rationale: Build up of food debris and sugar around the nozzles can attract pests such as flies and cross-contaminate glasses between uses. Corrective Action(s):

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection of the food premise conducted. Comments Temperatures: Drawers freezers under counter were at -18C. 2 door freezer was at -21C. Slide-out reach-in freezer was at -18C. 1 door cooler was holding food at 3.6C. 1 door cooler #2 was holding food at 2.8C. Hot holding unit by deep fryers was holding sauce at 63C. Hot holding unit for dry food (chicken strips, onions) was holding food at 68C. Stock Room Double door cooler was at 3.2C Double door freezer was at -19C. Double door freezer #2 was at -18C. Single door freezer was at -19C. All cooling units had accurate thermometers. Sanitation All handsinks were adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. Sanitizer buckets (2) had 200ppm QUATS solution. The buckets are re-filled every half hour and are time stamped. Sanitizer dispenser dispenses 200ppm QUATS solution. Cooler handles and seals were in good sanitary condition. Ventilation canopy was clean and in good condition. 3-compartment sink equipped with plugs. Vegetable cutter was in use at the time of inspection . Operator explained the cleaning procedures. Storage Raw eggs were stored on the bottom shelf of the coolers. Ready-to-eat foods were kept on top shelves. All items were time stamped following the first-in-first out principle. Food was stored at least 6" off the floor. All items were covered when kept in coolers and lids were closed. Pest proof containers in use. Scoops stored separately on stands inside bins (not touching the food). Stock room storage All items labelled and stored in closed boxes/containers. No food on the floor. No signs of damaged goods/food items noted. Randomly selected food items were all within best before dates. Pest control No signs of recent pest activity noted. Facility is monitored by a professional pest control company on a weekly basis. The reports are sent to the mall management. Administration FoodSafe level 1 certified staff is present on site. The manager's certification is valid until August 31, 2024. Temperature logs and sanitation logs are all up to date. Permit is posted. NOTE: Post the new decal sticker on the permit when you receive it. Personnel Overall hygiene very good. Hair-restraints used. Clean aprons/clothes used. Staff has a corner for their personal belongings which is separate from main kitchen area. Practices Condiments are time-tracked and discarded every 2 or 4 hours. Log up to date and within the time mentioned. Cooking temperatures discussed with operator. No re-heating occurs on premise. Unused food is discarded. No thawing occurs on premise. Frozen food is directly fried in the deep fryer for use. Handwashing observed frequently. COVID-Safety Plan Checklist for high touch points up to date for sanitation. COVID plan available on site. Employees are required to wear masks.