INSPECTION REPORT Health Protection CTIN-AUQTTZ

PREMISES NAME A&W #0189		Tel: (604) 291-0517 Fax:
PREMISES ADDRESS 731 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE January 5, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE January 12, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Directed staff to reheat fried onions and they only reheated to below 50C and placed it back to the hot holding unit. Corrective Action(s): You must reheat food to 74C before hot holding it at 60C. Reheat food once only and use thermometer to determine food temperature. Start timer on fried onions as soon as a new batch is placed inside. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Condiment toppings (e.g. sliced tomatoes, lettuce) stored in cooler are measured at 7-9C during lunch rush. No cover and no time tracking noted although template is available onsite. Corrective Action(s): Please utilize the condiment time tracking sheet as it is difficult to keep condiment toppings here cold. Any leftover from lunch rush must be discarded. Cold potentially hazardous food should be stored at 4C or colder. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Fried onions in the hot holding unit was stored at 42.9C. 2) Bagged baked pies were store on top of the fries hot holding unit. Corrective Action(s): 1) Always store hot potentially hazardous food at 60C or hotter. Directed operator to reheat fried onions. 2) Keep baked pies inside hot holding unit so they can be maintained at 60C or hotter. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed operator grabbed a piece of chicken strip with bare hands from hot holding unit to burger assembling station. He also bags some fries with hands. Corrective Action(s): Please utilize tongs and scoops to dispense food to keep food from being contaminated. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease collected in exhaust hood above flat grill, food debris collected on the floor under fridges and around deep fryer/gravy station. Juicer by coffee machine needs cleaning as well. Clutter noted in dry storage space, lots of paper products on the floor. Corrective Action(s): Please thoroughly clean all noted areas. Please de-clutter and reorganize the dry storage space. Violation Score: 3

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Coolers: 4C Freezers: -10C (products are frozen hard) Burger patties and egg: 65 to 68C Gravy: 62 Chicken strips: 65 to 90C Fries: 68C Temperature logs: only Monday was recorded, and items such as dishwasher is checked off although there is no dishwasher *Please check and record temperatures daily as per food safety plan and review the logs so that they are done accurately Thermometers onsite but not always used - food handlers should be verifying food temperatures at least by batch Manual warewashing procedure reviewed at two compartment sinks, no issue 200ppm Quats sanitizer used for surface and for manual sanitizing 100ppm chlorine is used to wash produce as per sign on door Test strips available onsite for Quats and chlorine Orkin visits monthly but only Sept, Oct and Dec reports available *Please organize the service reports so they are readily available for review No apparent signs of pest noted during time of inspection