INSPECTION REPORT Health Protection ALUI-B74U3B

PREMISES NAME A&W #0315		Tel: (604) 574-9594 Fax:
PREMISES ADDRESS 17830 56th Ave Surrey, BC V3S 4N7		INSPECTION DATE December 3, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE December 10, 2018
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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Time tracking for food items in the inserts is not clear to understand. Staff are writing the times that some food items expire on a plastic sheet but not others. Also, sheets are not dated so it is not clear as to whether these times are from a previous day or not. Corrective Action(s): If you are using time tracking as a method for foods left out at room temperature, then you must record date and times properly. If the foods left out are not being time tracked properly, they will be discarded. Correct by: immediately Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Cup dispensers in front area are dirty (debris around the top of the dispenser). Staff member said that this dispenser is not used. However, there were cups inside the dispenser at time of inspection. 2) Sides of equipment in cooking area had some grease builtup. Corrective Action(s): Manager removed cup dispensers entirely. Clean above mentioned items thoroughly. Correct by; Today Violation Score: 3

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

Comments

Routine inspection conducted: Handsink equipped with liquid soap, paper towels, hot/cold running water -Coolers at 4 deg C or less -Freezers at -18 deg C or less -Temperatures are recorded daily for burger patties (minimum of 160 deg F or 71 deg C required) -High temperature dishwasher achieved 72.4 deg C on rinse cycle (minimum 71 deg C required) at the plate level -Sanitizer in rag buckets at 200 ppm Quats -2 compartment sink present -General sanitation satisfactory -Dry storage area ok , foods stored off floor -FoodSafe certified staff member was on site at time of inspection. There were two expired certificates (issued before 2013), discussed with owner that these certificates are no longer valid.