INSPECTION REPORT Health Protection JCHW-AC9UFJ

PREMISES NAME A&W #0348		Tel: (604) 597-9599 Fax:
PREMISES ADDRESS 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE July 27, 2016	TIME SPENT 1.25 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer dispenser is not dispensing any sanitizer. Quats sanitizer pails in the back kitchen had undetectable levels of sanitizer. Corrective Action(s): Ensure Quats sanitizer is prepared at 200ppm for proper sanitizing of equipment and food contact surfaces. Operator manually mixed Quats sanitizer to 200ppm at the time of inspection. Test strips are also available on-site to verify proper concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mould growth was found on the underside of the shelving units in the walk-in cooler. Corrective Action(s): Ensure shelving units are properly cleaned and sanitized on a regular basis and is maintained in a clean and sanitary condition at all times. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C; Walk-in freezer was at -18C. -Dairy cooler was at 4C. -Frozen burger freezer was at -12C. -Undercounter freezer by the fryer was at -10C. -Front ice cream freezer was at -19C. -Hot holding units were greater than 60C. -Staff are checking and recording temperatures daily. Review with staff proper temperature records in terms of taking temperatures in consistent units (either degrees C or F - do not alternate) and also record readings in the correct areas - do not record refrigeration temperatures in the walk-in freezer row. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). Staff are monitoring the high temperature dishwasher final rinse temperature using thermolabels. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. When paper towels in the dispenser are used up, ensure the staff member who used the last piece of paper refills the dispenser. -Quats sanitizer solution in the front service area tested at 200ppm. -Staff washroom clean and sanitary. -General food storage practices good at the time of inspection. Foods properly stored off the floor, covered, and protected from contamination. -Facility is monitored by a professional pest control operation. No signs of pests noted at the time of inspection. -FoodSafe Level 1 certificates issued prior to July 29, 2018 (do not have an expiry date) have an expiry date of July 29, 2018. -Please contact the inspector if you have any questions or concerns.