INSPECTION REPORT Health Protection JCHW-BJCQVX

PREMISES NAME A&W #0338		Tel: (604) 590-2226 Fax:
PREMISES ADDRESS 7330 King George Blvd Surrey, BC V3W 5A8		INSPECTION DATE November 28, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken patties were at 54C. Hot holding unit was set at 105F. Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. Chicken patties were discarded by the facility at the time of inspection. Hot holding unit was turned up and was greater than 60C. 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

-Walk-in cooler was at 3C. -Walk-in freezer was at -15C. -Kitchen upright cooler was at 4C. -Kitchen upright freezer units were at -18C. -Front service area cooler was at 2C. -Front service area freezer was at -13C (ice cream). -Temperatures checked and recorded throughout the day. -Condiments stored at ambient temperature are time tracked and discarded if not used up by the time specified in the food safety plan. -Beef burger patties in the grill were cooked to greater than 71C. -Grilled onions cooled in a shallow tray and were at less than 4C (made yesterday). -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -2-compartment sink used for cleaning and sanitizing. Sink plug available and Quats dispenser tested at 200ppm. -Quats sanitizer spray bottles and pails labelled and tested at 200ppm. Sanitizer is changed every hour. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Vegetable slicer was found to be clean and sanitary. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. -Facility serviced by a professional pest control operator every two months. -No signs of pests noted at the time of inspection. -General sanitation good at the time of inspection. -Washroom clean and well maintained. -FoodSafe Level 1 certificates posted on the wall downstairs. All but one certificate is valid (certificate without an expiry date is no longer valid, as of July 29, 2018). -Please contact the inspector if you have any questions or concerns.