INSPECTION REPORT Health Protection DWAG-CGFRWN

PREMISES NAME A&W #0807		Tel: (604) 538-8710 Fax:
PREMISES ADDRESS 140 - 1701 152nd St Surrey, BC V4A 4N3		INSPECTION DATE July 18, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) George Psefteas		NEXT INSPECTION DATE July 21, 2022
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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 2 quats sanitizing buckets and dispenser measured with a concentration of less than 50 ppm. 200 ppm is required to properly sanitize food contact surfaces. Corrective Action(s): Staff manually mixed 200 ppm quats sanitizer. Do not use the sanitizer dispenser until it is serviced and tested. Follow manufacture's mixing instructions. Use the quats test strips to verify the concentration. 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: 1. Quats sanitizer dispenser dispensed less than 50 ppm quats solution. 2. Paper towel dispenser in the kitchen were not in good working order. Corrective Action(s): 1. Service / fix the quats sanitizer dispenser to ensure 200 - 400 ppm quats sanitizer is dispensed. Correct by: Jul 20, 2022. 2. Fix / replace the paper towel dispenser. Jul 25, 2022. Violation Score: 9

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

Comments

Routine inspection: - Stand-up and under the counter cooler at 4C. - Stand-up freezer functional. - Hot food hot held above 60C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - General sanitation satisfactory. - No pest activities observed at the time. - Temperature records maintained and available for review. *Ensure time track for condiments and cheeses are updated in a timely manner and educate new staff in proper time tracking procedures.