INSPECTION REPORT Health Protection ALUI-BHNS5N

PREMISES NAME A&W #0662		Tel: (604) 574-9594 Fax:
PREMISES ADDRESS 17830 56th Ave Surrey, BC V3S 4N7		INSPECTION DATE November 6, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Chris Parrish		NEXT INSPECTION DATE November 13, 2019
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): Observed staff member wiping food contact surface (burger prep area) with a blue towel that just had water on it and no sanitizer. Corrective Action(s): As discussed, staff must use the rags in the sanitizer bucket to properly sanitize all food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Sticky fly trap by the back storage area is full of flies. Corrective Action(s): Change out sticky fly trap. Correct by: Today Violation Score: 3

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

Comments

Routine inspection conducted: Handsink equipped with liquid soap, paper towels, hot/cold running water -Walk in cooler at 2.1 deg C -All other coolers at 4 deg C or less -All burger toppings in prep inserts (sliced tomatoes, mayo sauces, etc) are time tracked directly on the countertop with washable marker -Walk in freezer at -12 deg C -All other freezers at -18 deg C or less -Temperatures are recorded daily for burger patties -High temperature dishwasher achieved 74.3 deg C on rinse cycle (minimum 71 deg C required) at the plate level -Sanitizer buckets filled with 200 ppm QUATS (see violation above regarding sanitizing of food contact surfaces) -2 compartment sink present (pre-existing) . Discussed proper 2 compartment sink method of washing dishes, there is also a sign posted. -General sanitation satisfactory -Dry storage area ok , foods stored off floor -FoodSafe certified staff member was on site at time of inspection