INSPECTION REPORT Health Protection JCHW-BN9SCT

PREMISES NAME A&W #0348		Tel: (604) 597-9599 Fax:
PREMISES ADDRESS 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE April 1, 2020	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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): An insert of grilled onions made this morning was at 12C. Onions were packed tightly in a metal insert. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. In order to allow hot foods to cool rapid, cool foods in shallow trays and do not pack the food too tightly to allow for proper cooling. Grilled onions were transferred into two containers at the time of inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -16C. -Under counter cooler (grill) was at 4C. -Under counter cooler in service area was at 3C. -Burger patty freezer was at -9C. -Front freezer was at -18C. -Hot holding was greater than 60C. -Beef patties were cooked to greater than 71C, chicken was cooked to greater than 74C, and grilled onions reheated to greater than 71C prior to hot holding. -Condiments stored at room temperature are time tracked. -Temperatures checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 77C on the glass surface (minimum 71C required for proper sanitizing). Dishwasher currently not in use due to restriction on dining in the facility. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer dispenser tested at 200ppm. Sanitizer spray bottle and pails were at 200ppm. Sanitizer pails changed every 2 hours. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Manager FOODSAFE Level 1 valid until 2023-02-06. -Please contact the inspector if you have any questions or concerns. -Inspection report was reviewed with the operator. Signature not required at this time as a result of the COVID-19 pandemic.