INSPECTION REPORT Health Protection MBEK-AW9SQ2

PREMISES NAME A&W #0198		Tel: (604) 852-9420 Fax:
PREMISES ADDRESS 402 - 32900 South Fraser Way Abbotsford, BC V2S 5A1		INSPECTION DATE February 23, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kim Konias		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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation (CORRECTED DURING INSPECTION): Health Operating Permit was not posted in a conspicuous location. Permit was placed in view of customers at time of inspection. Corrective Action(s): Violation Score: 1

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

Comments

Routine inspection conducted: Coolers at 4 degrees C (40 degrees F) or less Freezers at -18 degrees C (0 degrees F) or less Hot holding internal temperatures at 60 degrees C (140 degrees F) or more. Ambient temperature food items are within condiment tracking expiry times. Internal cooking temperature of beef patty measured at least 74 degrees C (165 degrees F) internally at time of inspection. Probe thermometer available on site. Temperature and sanitation records are maintained and available on site Hand washing stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. Quaternary ammonium compounds (quats) sanitizer measured 200 ppm from dispenser at three compartment sink. Sink plugs available for proper ware washing. Quats test strips available. Quats sanitizer available in labeled buckets with wiping cloths in front and back. Note: One wiping cloth was observed on counter near gravy. Ensure that wiping cloths are always stored in sanitizer when not in use. Equipment and utensils maintained in sanitary condition. No evidence of pest activity noted at time of inspection. Premises is serviced by a pest control company on a monthly basis. Pest control records reviewed at time of inspection. FOODSAFE requirements met at time of inspection. Staff exhibit good personal hygiene and hair control.