Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHW-AUQQPN
PREMISES NAME
A&W #0338		Tel:
Fax:
PREMISES ADDRESS
7330 King George Blvd
Surrey, BC V3W 5A8		INSPECTION DATE
January 5, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Quats sanitizer spray bottles and pails had no detectable Quats sanitizer solution. Record sheets indicate checks for this morning at 200ppm (Quats sanitizer strips were wet and not working properly). Staff were filling the sanitizer container in a basin and no sanitizer was being dispensed.
Corrective Action(s): Quats sanitizing solution must be maintained at 200ppm to allow for proper sanitizing of food contact surfaces. Ensure dry test strips are used as per the manufacturer's instructions to verify proper sanitizer strength. Quats sanitizer dispenser was moved to the 2-compartment sink and was able to dispense 200ppm sanitizing solution. Sanitizer pails and spray bottles were refilled at the time of inspection.
Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

-Walk-in cooler was at 3C.
-Walk-in freezer was at -15C.
-Upright cooler was at 4C.
-Front bar cooler was at 4C.
-Upright freezer was at -11C.
-Burger freezer was at -25C.
-Ice cream freezer was at -15C.
-Hot holding was greater than 60C.
-Food items on grill were greater than 74C.
-Condiments (potentially hazardous) are time tracked and discarded after 2 or 4 hours, depending on the type of food.
-High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing).
-Sink plugs available for 2-compartment sink for manual warewashing.
-Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff observed practicing good hand hygiene practices at the time of inspection.
-Foods properly stored off the floor and covered.
-General sanitation good at the time of inspection.
-No signs of pests noted at the time of inspection.
-Washroom clean and well maintained.
*Foodsafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. In order to recertify, students must either successfully complete a FoodSafe Level 1 course or online refresher course (foodsafe.ca to register).
-Please contact the inspector if you have any questions or concerns.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JCHW-AUQQPN
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: 0.08 hour
Specific comments: Margarine: 0.5g trans fat / 80g total fat = less than 2% trans fat.
Oil: Trans fat free.
Other foods: meet trans fat requirements.
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