INSPECTION REPORT Health Protection LKIM-CBNR44

PREMISES NAME A&W #0593		Tel: (604) 293-7731 Fax: (604) 293-7741
PREMISES ADDRESS 4605 Hastings St Burnaby, BC V5C 2K6		INSPECTION DATE February 15, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chris Kerr		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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cupboard containing hand sink in back area adjacent to dishwasher requires refurbishment as surface is pulling away from wooden structure. NOTE: Manger stated renovations are occurring in future. If any structural, equipment or plumbing renovations occur ensure FHA is informed of proposed changes. . Corrective Action(s): Repair / replace items. .

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (72) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Hair nets in use for all staff - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - designated storage space - FoodSafe Certified staff present during inspection NOTE: Time tracking was occurring for potentially hazardous food items such as eggs and cream however time tracking was missed for other potentially hazardous food items such as cut vegetables. Ensure staff are including all items that require time tracking according to A&W Corporate Food Safety Plan