INSPECTION REPORT Health Protection YTAN-CEAQV7

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 May 10, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Door to dishwasher does not stay closed. Staff have been jamming a fork/spoon in the door to keep it closed during cycles. Corrective Action(s): Operator has contacted a technician for servicing, however the parts needed have not yet arrived. Correct by: 3 weeks Violation Score: 3

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

Comments

- 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 for sanitizing food-contact surfaces 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 71.8C at the dish surface during final rinse cycle - good. Dishwasher is used for customer mugs/glassware. A dishwasher-safe thermometer was available onsite for checking the dishwasher's rinse temperature. - All coolers were maintaining temperatures at 4C or colder. - All freezer temperatures satisfactory - Accurate thermometers available for probing food and for refrigeration units. - All hot-held food items were measured at 60C or hotter. Hot-held items were being time-tracked. - Burger toppings in prep table inserts stored at room temperature were appropriately time-tracked. - Good food storage practices noted - 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.