INSPECTION REPORT Health Protection MBEK-AZVQFP

PREMISES NAME A&W Restaurant (Campbell Heights)		Tel: (604) 560-9861 Fax:
PREMISES ADDRESS 130 - 2725 192nd St Surrey, BC V3S 3X1		INSPECTION DATE June 19, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Nick Nuraney		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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit is not posted in a conspicous location. Corrective Action(s): Ensure that permit is posted in a conspicous location (e.g. where customers are able to see it). Date to be corrected by: Today. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A single use paper cup was observed in a bag of sugar at the front. Corrective Action(s): Paper cup was discarded. Ensure that single use cups/utensils are not being used as scoops as they are not intended to be washed and sanitized. Scoops must be stored in a manner that prevents potential contamination of food items (e.g. with handles stored outside of product). Violation Score: 3

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

Comments

Routine inspection conducted: - Coolers at 4 degrees C or less* - Freezers satisfactory - Hot holding internal temperatures at 60 degrees C or more. Items in warmers are time tracked. - Condiments are within posted expiry times - Quaternary ammonium compounds (quats) sanitizer available in buckets at 200 to 400 ppm. Reminder to please ensure all wiping cloths are stored in sanitizer when not in use. Note: Quats concentrate label states that for non-porous food contact surfaces and equipment, solution is to be prepared at 200 to 400 ppm active quat. - Utensils and equipment maintained in sanitary condition - High temperature dishwasher measured 72 degrees C at utensil surface (minimum 71 degrees C) - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Proper hand washing was observed at time of inspection. - No signs of pest activity observed at time of inspection - Washrooms maintained in clean condition - FOODSAFE requirements verified at time of inspection. - Temperature and sanitation records maintained and available for review *Note: Temperature of right side under counter cooler (drawers) was measured at 5 degrees C. Inspection conducted at end of lunch rush. If cooler is unable to maintain temperatures of 4 degrees C or less within 2 hours, transfer items to a cooler at 4 degrees C or less and have cooler adjusted or serviced as necessary. Note: Informed Dining Program Verification Report completed at time of inspection.