INSPECTION REPORT Health Protection SDHI-CE2UJY

PREMISES NAME A&W Restaurant (Campbell Heights)		Tel: (604) 560-9861 Fax:
PREMISES ADDRESS 130 - 2725 192nd St Surrey, BC V3S 3X1		INSPECTION DATE May 2, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Nick Nuraney		NEXT INSPECTION DATE 6 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Two to three house flies observed on site. Gold fly traps are available throughout the back. Manager mentioned that the fly population usually increases in the summer months and that flies usually enter through the drive through window. Pest control visits the premise frequently. Pest control reports were verified during time of inspection. Corrective Action(s): Contact pest control company for assessment, control and/or treatment options if fly population increases. Contact the health inspector if the population of flies increases and for any consultation purposes. Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - All coolers at or below 4'C - All freezers at or below -18'C - Hot-holding units measured at >60'C - Temperature logs are maintained - General sanitation is good during inspection - Hand washing stations supplied with hot and cold running water, liquid soap and paper towel - QUATS sanitizer measured at 200 ppm QUATS concentration with test strip - QUATS sanitizer pails are changed every hour (timer is available on site) - QUATS and peroxide test strips available on site - High-temperature dishwasher measured at 73'C at plate surface (above minimum required final rinse temperature of 71'C) - 3-compartment sink available on site with drain plugs - Equipment stored in a sanitary manner - Food stored at least 6 inches off the floor - Food observed covered - First-in-first-out method implemented, time stamps are available on food containers - Service line room temperature holding times are monitored (2 hours for produce and 4 hours for condiments) - Pest control company is contracted - reports verified during inspection - FOODSAFE Level 1 trained staff available on site - Operating permit visible at service area Notes: - Inspection report will be emailed to the operator - No signature required due to COVID Please contact the health inspector for any questions or concerns.