INSPECTION REPORT Health Protection KDEL-BAMUU9

PREMISES NAME A&W #0339		Tel: Fax:
PREMISES ADDRESS 12133 72nd Ave Surrey, BC V3W 2M1		INSPECTION DATE March 26, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 8 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ceiling vents and tiles require thorough cleaning. This can lead to the contamination of food. Cleaning is needed under hard to reach areas and equipment as well. Corrective Action(s): Clean and sanitize all areas on regular basis. Ceiling tiles need thorough cleaning. Hard to reach areas also require deep cleaning under and behind equipment. Violation Score: 3

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

Comments

Routine inspection. Handwashing stations are equipped with hot/cold running water, liquid soap and paper towels. Handwashing stations in washrooms are fully equipped with hot/cold running water, liquid soap and paper towels. All coolers are 4c or below. All freezers are -18c or below. Hot holding at 60c. Temperature records are available. All foods are located off the floor throughout the kitchen facility. Foods are protected from contamination. All dry storage food items are located off the floor. All chemicals are being stored separately from food items. Quat sanitizers at 200ppm concentration. All sanitizer bottles are labelled appropriately. Ready to use Quat Sanitizer at dispenser in 2 compartment sink at 200ppm concentration. Dishwasher reached 74.5c at dish level for rinse cycle. Employees observed to be wearing proper protective wear (ie. uniforms) Employee onsite has foodsafe certification. No pest issues noted during time of inspection. Pest control is in place.Professional pest control company does inspections twice monthly. The following requires operators attention: 1. see above noted violations.