INSPECTION REPORT Health Protection JCHW-AYETHS

PREMISES NAME A&W #0348		Tel: (604) 597-9599 Fax:
PREMISES ADDRESS 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE May 3, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 07, 2018
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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): A knife used for cutting onions was found stored between a wall and a prep table. Corrective Action(s): Discontinue this practice of utensil storage - the area between the wall and prep table cannot be properly cleaned and sanitized on a regular basis. This may result in recontamination of equipment. Knive was cleaned and sanitized at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) 2-compartment sink Quats sanitizing solution was tested at 50ppm and sanitizer pails had undetectable Quats sanitizing solution. Staff are filling the sink with the automatic dispenser (200ppm) and running pure tap water at the same time. 2) Vegetable cutter was found to have onions in the cutting blades. Corrective Action(s): 1) When using the automatic sanitizer dispenser, do not add water at the same time. Automatic sanitizer dispenser is calibrated to dispense 200ppm Quats sanitizer. Sink was refilled with solution dispensed through the automatic sanitizer dispenser at the time of inspection. 2) Ensure all equipment is properly cleaned and sanitized after each use. Vegetable cutter was rewashed and sanitized at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 2-compartment sink is plugged with a paper towel. Facility has 2 vertical metal sink plugs. Corrective Action(s): Do not use paper towels to plug water in the 2-compartment sink. Water levels will decrease over time. If the vertical plungers get knocked over, obtain rubber sink plugs. Correction date: May 7, 2018 Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Walk-in freezer was at -8C (just completed defrost cycle). A large piece of ice is building up by an electrical outlet. Remove the ice from the electrical outlet box. -Front daily cooler was at 3C. -Potentially hazardous foods stored along the assemble area (stored at room temperature) time tracked. Items are discarded after 2 hours. -Burger freezer was at -14C. -Undercounter fry freezer was at -10C (door seals is beginning to rip and will need to be replaced). -Front ice cream freezer was at -10C. -Hot holding was greater than 60C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. -General sanitation good at the time of inspection. -Facility is serviced by a professional pest control operator. No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. In order to meet the FoodSafe requirement, certificates must be valid/not expired. -Please contact the inspector if you have any questions or concerns.