INSPECTION REPORT Health Protection MDIL-CXSTKM

PREMISES NAME A&W #0572		Tel: (604) 850-1012 Fax: (604) 431-0797
PREMISES ADDRESS 32520 South Fraser Way Abbotsford, BC V2T 1X5		INSPECTION DATE November 21, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Karim Bandeali		NEXT INSPECTION DATE 5 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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed improper sanitizing of utensils in the 2 compartment. Utensils only rinsed with sanitizer. Corrective Action(s): Ensure the 2 compartment sink s set up as per the directions on the wall. Dishes/utensils must be submerged in the sanitizer for 1 minute as per the directions on the wall. 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

Routine inspection Front area - Hand washing sinks stocked with hot/cold running water, single use paper towels and liquid hand soap - 200 ppm quats sanitizer available. Time monitoring in place. - cooler ambient air temperature below 4 degree C Kitchen area - Hand wash station stocked with liquid soap and paper towel - All cooler ambient air temperature below 4 degree C - freezer temperatures ranged from -12 to -16 degree C. As per temperature monitoring charts all freezers below -18 degree C during the check. Remove the ice accumulation in the freezer - hot holding temperature above 60 degree C - Sanitizer pails stocked with 200 ppm QUATs - High temperature dishwasher had a final rinse temperature above 72C on dish surface - Food items in room temperature are time stamped - Food items in cold storage observed to be date stamped - Temperature and sanitation logs maintained and updated - No signs of pests - General sanitation satisfactory - Staff on site FoodSafe level 1 certified - Health permit posted Note: do not store the fork in water. Wash and sanitize the fork regularly.