INSPECTION REPORT Health Protection ZDER-AFTUP8

PREMISES NAME A&W #0396		Tel: (604) 515-5351 Fax: (604) 517-0744
PREMISES ADDRESS S100 - 805 Boyd St New Westminster, BC V3M 5X2		INSPECTION DATE November 18, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 22, 2016
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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gravy noted at 50 C in hot hold unit. Corrective Action(s): Ensure hot foods are held at or above 60 C. Discard gravy. New gravy made during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1.Ceiling dust around fans in dishpit and kitchen area. 2. Food debris in hard to reach areas under equipment 3. Storing dirty patty trays in clean dishes area. Corrective Action(s): 1.& 2.Ensure all hard to reach places including the ceiling is regularly cleaned. Correction date: 1 week 3.Store dirty dishes separate from clean dishes or clean dishes may become contaminated. Corrected during inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1.High temp dishwasher noted 60 C at the plate. 2. Faucet at hand wash sink in mid kitchen is loose. 3.Front dairy cooler not working. Corrective Action(s): 1. Ensure high temp dishwasher is at or above 71 C to reach proper sanitizing temp. Email EHO once D/W is repaired. Manager has technician coming later today. Meantime dishes are washed and rinsed in d/w and sanitized in 3 comp sink then air dried. Continue practice until d/w is repaired. Correction date: 1 day 2. Faucet must be secured and caulking installed around edges to prevent water leaking. Correction date: 1 month 3. Dairy cooler empty and out of order. New compressor ordered, unknown arrival. Contents are being stored in walk in cooler. Correction date: 1 month Violation Score: 9

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

Comments

Hand sinks equipped with liquid soap, paper towel and hot and cold water ***Paper towel replenished during inspection of mid kitchen Protective temperatures acceptable (exception hot held gravy) - walk-in cooler: 3 C. - walk-in freezer: - 12 C. - 2 drawer cooler: 2 C. - 2 drawer freezer: -10. C. - meat freezer: - 12 C. - small dairy cooler: (out of order) - hot held chicken: 70 C. - hot held meat patties: 65 C. ***High temperature dishwasher reached 60 C. at the plate. Noted above. Sanitize solution at 200 ppm QUATS in 3 comp sink. -Foods are stored in food-grade containers. They are labeled, dated and covered to protect from contamination. -Sanitation level satisfactory. A more thorough cleaning is required in the hard to reach areas. Temperature logs are completed daily. Recommend checking temperature of the dishwasher at least once a week and gravy at least 2 or more times a day.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AFTUP8
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.17 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment