INSPECTION REPORT Health Protection AHEN-AB5SFH

PREMISES NAME A&W #0315		Tel: (604) 574-9594 Fax:
PREMISES ADDRESS 17830 56th Ave Surrey, BC V3S 4N7		INSPECTION DATE June 21, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: A slicer for onions was placed next to the handsink in the back kitchen which obstructs access to the handsink from the side. It was mentioned that this equipment is no longer used as pre-sliced onions are received in the delivery. Corrective Action(s): Remove the slicer for the onions from the premises; Correct within 1 week. Violation Score: 1

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

Comments

Liquid soap, hot and cold running water, and paper towels were available at the handsink in the front area and back kitchen area. Staff were observed washing their hands during the inspection. Walk-in-cooler and other coolers were 4 degrees C (40 degrees F) or colder. Walk-in-freezer and other freezers were -18 degrees C (0 degrees F) or colder. Hot-held foods were 60 degrees C or hotter. Temperature records were being maintained. It was mentioned that leftover gravy is discarded and is not cooled or reheated the next the day. 200 ppm QUATS was available in the buckets with wiping cloths. It was reviewed that the QUATS sanitizer and wiping cloths should be changed every 2-3 hours. Dishwasher final rinse was 72.1 degrees C (71 degrees C or hotter) internally at the plate. It was reviewed large equipment that is manually washed must be washed, rinsed, sanitized with 200 ppm QUATS using a 2 minute contact time, and then air dried. Food was covered in storage areas. No signs of pest activity were present during the inspection. A pest control program via a monthly basis was in place. The pest control invoice indicated that the traps had been recently re-serviced.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AB5SFH
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: 0.25 hour Specific comments: Note: Trans fat free canola oil was being used on-site.
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