INSPECTION REPORT Health Protection MLUO-B8EQTW

PREMISES NAME A&W #0607		Tel: (604) 451-0797 Fax: (604) 431-0797
PREMISES ADDRESS 6 - 2054 Whatcom Road Abbotsford, BC V3G 2K8		INSPECTION DATE January 14, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Karim Bandeali		NEXT INSPECTION DATE January 15, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand sink in the back area was missing paper towels and not being used (plumbing issues). Plumber has been contacted to fix the problem and it will be serviced this afternoon. Corrective Action(s): Provide constant supply of liquid soap and paper towels for this hand sink and for the mean time, use one sink of the 3 comp sink for hand washing or the other hand sink in the cooking area until this hand sink is fixed. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hand sink in the back area (washing area) has plumbing issues and not working. Corrective Action(s): Repair this sink immediately as this hand sink is critical for this part of the premises. Violation Score: 3

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

Comments

Health permit posted in a conspicuous manner. Cooking area and front service hand sinks were provided with liquid soap and paper towels and in good working order. Walk-in cooler was at 2-3 deg C. Walk-in freezer was at -18 deg C. Hot holding for burger patties, chicken strips, gravy, onions, etc. was at or above 60 deg C. Under cooler (front service) was at 4 deg C. Prep line freezer was at -14 deg C (constant open/close). Prep line cooler was at 10- 14 deg C (cheese was at 4-5 deg C - just re-stocked) - very busy this morning open/close - product turn around less than two hours - temperature of this cooler was below 4 deg C in the morning (temp log) - keep monitoring this cooler and do not stock too many cheese/bacon - service this cooler so that temperature may be lowered to account for the constant open/close High temp dishwasher reached 75.4 deg C at plate surface. General sanitation was satisfactory at time of inspection. - Clean underneath counter tops and shelving units in the back as debris is starting to accumulate.