INSPECTION REPORT Health Protection ABRR-B2DTQX

PREMISES NAME A&W #0575		Tel: (604) 538-8807 Fax:
PREMISES ADDRESS 2303 King George Blvd Surrey, BC V4A 5A4		INSPECTION DATE July 5, 2018	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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer soluiton in bucket at front and back is measured at 0ppm quats Corrective Action(s): Fresh filled solution is measured at 200ppm quats Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Flies are observed in teh back storage area Corrective Action(s): - Sticky tapes are installed. Install more tapes to catch flies. Ensure that tapes are away and not directly above the food storage and preparation area Violation Score: 9

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

Comments

- HAndsinks are adequately stocked. -Coolers measured at 4C or less - Freezers measured at -12C to -19C - Hot holding food internal temperatures above 60C - Food and dishes/utensils (frozen mugs) are protected from contamination and stored off the floor - Coolers measured at 4C or less - Freezers measured at -12C to -19C - Hot holding food internal temperatures above 60C - Sanitizer at the three compartment sink is measured at 200ppm quats - Three sink plugs available at three compartment sink - High temperature dishwasher measured 76C at utensil surface during final rinse (minimum 71C) - Temperature records maintained - NOTE: Foodsafe certification of all staff is expiring soon July 2018. Take a refresher course online or in class course to meet the regulatory requirement.