INSPECTION REPORT Health Protection DWAG-CETT5K

PREMISES NAME A&W #0575		Tel: (604) 538-8807 Fax:
PREMISES ADDRESS 2303 King George Blvd Surrey, BC V4A 5A4		INSPECTION DATE May 27, 2022	TIME SPENT 1 hour
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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One bag of raw bacon was stored at room temperature on top of under the counter freezer. Internal temperature measured at 15C. Corrective Action(s): Do not store any raw bacons at room temperature. Operator stated raw bacons should be cooked immediately after taking out from the cooler. Ensure to follow A&W's food safety plan. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food debris observed in the crevices of the vegetable slicer. Corrective Action(s): Clean and sanitize the vegetable slicer. Ensure food equipment is properly cleaned and sanitized immediately after each use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A large amount of lettuce was stored at the condiment table time tracked properly. However, lettuce was stacked up on the table with some pieces in contact with the wall. Corrective Action(s): Reduce the amount of lettuce at the condiment table or store them inside a large enough food grade container. Violation Score: 3

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

Comments

Routine inspection: - Walk-in, under the counter coolers maintained at 4C or less. - Walk-in, under the counter and meat freezer functional - Hot food hot held above 60C. - Cooked beef patty measured with an internal temperature of 74C. - Condiments were time tracked properly and discarded after 2 hours. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm quaternary ammonium sanitizer available in pails and from the dispenser. - High temperature dishwasher registered 71C at plate level. - 3 compartment available for manual dishwashing. - Storage practices satisfactory. - Temperature records maintained and available for review. - General sanitation satisfactory. - No pest activities observed at the time.