INSPECTION REPORT Health Protection YTAN-CL6QSM

PREMISES NAME A&W #0573		Tel: (604) 764-7062 Fax: (778) 578-7564
PREMISES ADDRESS 15280 No 10 Hwy Surrey, BC V3S 5K7		INSPECTION DATE November 14, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Amin Badesha		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw shell eggs stored out at room temperature were not being properly time-tracked, and were measured to be at 20C. Corrective Action(s): Eggs were discarded at time of inspection. Ensure proper time-tracking is in place, and ensure any leftover food items that exceed the time-limits are discarded. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): One hand washing sink was missing paper towels. Corrective Action(s): Corrected at time of inspection. Ensure all hand sinks are properly supplied and ensure dispensers are in use. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff did not wash hands in between performing different tasks (handling payments, making coffee, handling food, etc.) or when re-entering the kitchen. Corrective Action(s): Review proper hand washing procedures with all staff. Hands must be washed between each different task and when leaving/re-entering an area. Violation Score: 5

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

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

Comments

- Other hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. - Quat-based sanitizer was available at 200 ppm in sanitizer pails and at triple-sink for manual warewashing. Quat test strips available. - Triple-sink for manual warewashing maintained in sanitary conditions. Equipment and utensils for the kitchen are manually washed, rinsed, and sanitized using the triple-sink method. - High-temperature dishwasher reached 71.5C at the dish surface during final rinse cycle - good. Dishwasher is used for customer mugs/glassware. - All coolers were maintaining temperatures at 4C or colder. - All freezer temperatures satisfactory - All hot-held food items were measured at 60C or hotter. - Burger toppings in prep table inserts stored at room temperature were appropriately time-tracked. - Temperature logs well-maintained - Good food storage practices noted - Dry storage area satisfactory - All equipment maintained in sanitary conditions. General sanitation satisfactory at time of inspection - Pest control in place. No signs of pest activity noted at time of inspection. - Staff have valid FoodSafe certification or equivalent.