INSPECTION REPORT Health Protection TSTY-AVYVUX

PREMISES NAME A&W Restaurant (Campbell Heights)		Tel: (604) 560-9861 Fax:
PREMISES ADDRESS 130 - 2725 192nd St Surrey, BC V3S 3X1		INSPECTION DATE February 14, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nick Nuraney		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot gravy was held at a temperature of approximately 56 C. Corrective Action(s): Adjusted to 60 C or higher. Ensure staff check temperatures daily to maintain hot foods at 60 C or higher. Ensure water in steambath is refilled as required. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quat sanitizer buckets were measured at approximately 50ppm sanitizer concentration. Corrective Action(s): Front bucket refilled with fresh solution at 200ppm during inspection. Ensure dishwashing area bucket is refilled prior to next use, and that staff change the solution more frequently to maintain strength at 200ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door to access corridor was left open during inspection. This has been observed and discussed at past inspections. Corrective Action(s): Closed during inspection. Ensure staff keep this closed when not in active use. A tightly-fitting screen door must be installed if staff wish to leave this open, as the corridor is not finished or maintained to the same standard as the restaurant kitchen. Violation Score: 3

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

Comments

*General sanitation satisfactory. No evidence of pest issues observed in kitchen or customer service areas. *Quat sanitizer dispenser operating at 200ppm. *High temperature dishwasher reached a final sanitizing rinse temperature of > 71 C at the plate level. *Knives, tools and utensils maintained and stored in clean condition. *Dish sinks functional. *Hand sinks equipped with warm water, liquid soap and paper towels (including washrooms). *Staff hand washing practices satisfactory at time of inspection. *All cooler and freezer temperatures satisfactory. *Majority of hot holding temperatures satisfactory (see violations section). *Time stamps and temperature records generally kept up to date. Note: ensure all time stamps are updated when food is refilled in burger topping trays (several missing at last refill). *Note: no Food Safe (or equivalent course) completion certificates were available on site for review. This was brought up at a previous inspection. Ensure certificate copies are available on site for all trained staff. One staff member on site stated this training had been completed. Note that at future inspections, if proof cannot be produced, this will be coded as a violation. *Note: bring all bread products stored in access hallway into the main kitchen by 5pm today.