INSPECTION REPORT Health Protection JSAS-CNDV7A

PREMISES NAME A&W #0725		Tel: (604) 430-2336 Fax:
PREMISES ADDRESS 322 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE January 24, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gab Aujla		NEXT INSPECTION DATE January 31, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 52

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Dairy dispenser temp 10 C Corrective Action(s): Product discarded. Potentially hazardous foods must be stored at 4 C or colder for food safety. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Food utensils observed stored in soiled containers with visible grease and food on surfaces. Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Soiled dishware stockpiled in 2 compartment sink and drain board preventing staff from correctly setting up sinks to perform manual dishwashing. Staff observed washing dishes without using any sanitizer on food equipment after cleaning. Corrective Action(s): Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface of item to air dry before next use. Staff are to manage dishware cleaning to prevent back log of dishware. Violation Score: 15

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door entrance propped open. Corrective Action(s): Back door is to be kept closed unless receiving order deliveries to effectively exclude pest entry. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen - grease build-up on floor and lower shelving by grill, sides of deep fryer equipment. Standing water under office station. Front service area - mouse droppings under pop syrup carts, on shelves below both pop dispensers, and lower cabinet below front counter. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Plumbing leak by dishwashing sinks / office is causing water to pond on floor. Front handsink - plumbing leak activity has water damaged cabinet below. Dairy dispenser 10 C Corrective Action(s): Repair plumbing leak by dishwashing sink. Repair front handsink plumbing leak and replace water damaged materials with smooth non-porous easily cleaned surfaces. Repair / adjust dairy dispenser to maintain food at 4 C or colder. Violation Score: 15

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

Comments

Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Professional pest control service in place. Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm. Upright freezer -15 C, chest freezer -9 C, freezer drawers -5 C Upright cooler 0 C, gravy 76 C, left hot holding unit inserts 65 - 79 C, right hot holding unit inserts 66 - 79 C 1 door undercounter cooler 3 C Storage room: 1 door cooler 3 C, 2 door freezer -18 C, 1 door freezer -17 C, 2 door 4 C