INSPECTION REPORT Health Protection 238058

PREMISES NAME A&W #0338		Tel: Fax:
PREMISES ADDRESS 7330 King George Blvd Surrey, BC V3W 5A8		INSPECTION DATE June 20, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 24, 2019
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 Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding of gravy was at 40C. Gravy warmer was set at medium heat. Gravy was made approximately 1.5hrs ago. Hot potentially hazardous foods must be held at or above 60C to prevent the growth of pathogens and or the formation of toxins. Gravy was reheated 74C at the tim of inspection. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front service area handwash station is clogged. Service drain and ensure it drains properly to allow staff to properly wash hands. Staff are currently using the kitchen handwash station. Date to be corrected by: June 24, 2019 Corrective Action(s):

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. -Kitchen upright cooler was at 4C. -Front service area cooler was at 4C. -Kitchen upright freezer was at -18C. -Kitchen chest freezer was at -34C. -Foods on the prep line time tracked. -Burgers was greater than 74C on grill. -Grilled onions cooled in a shallow tray (less than 4C). Onions are then reheated on the grill and time tracked (90 minutes). -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for sanitizing). -Quats sanitizer dispenser tested at 200ppm. -Quats sanitizer pails labelled and tested at 200ppm. solution changed every hour. -Back handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -foods stored off the floor and covered. -General sanitation good at the time of inspection. -Washroom clean and sanitary. *Facility uses Diversol (chlorine-based) sanitizer cleaner to soak dishware. Ensure Quats dispenser hose is not submered into Diversol solution to prevent accidental mixing of chemicals. -Staff have valid FoodSafe Level 1 - certificates posted downstairs. -Please contact the inspector if you have any questions or concerns.