INSPECTION REPORT Health Protection JCHW-AH9UBH

PREMISES NAME A&W #0348		Tel: (604) 597-9599 Fax:
PREMISES ADDRESS 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE January 3, 2017	TIME SPENT 0.83 hours
OPERATOR (Person in Charge)		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 = 11

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 dispenser was not dispensing any sanitizing solution at the time of inspection. Sanitizer pails did not have any detectable sanitizer concentration. Corrective Action(s): Quats sanitizer at 200ppm is required to properly sanitizer food contact surfaces. Staff will be manually preparing sanitizer until new dispenser bottle is obtained. Quats sanitizer at 200ppm to 400ppm was prepared at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Metal scoop was stored inside fried onion hot holding insert. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mould growth was found on the shelving units the walk-in cooler. Corrective Action(s): Ensure shelving units in the walk-in cooler are cleaned and sanitized on a regular basis to prevent growth of mould. Correction date: 1 week. Violation Score: 3

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 -14C. -Front dairy cooler was at 3C. -Undercounter freezer was at -18C. -Frozen patty freezer was at -13C. -Hot holding was greater than 60C. -Potentially hazardous foods stored at room temperature by the preparation table time tracked - potentially hazardous items are discarded after 2 hours if not used up. -Temperatures are checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum 71C required for proper sanitizing). -Sink plugs available for 2 compartment sink. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Washrooms clean and well maintained. -General food storage practices good at the time of inspection. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. *FoodSafe Level 1 certificates issued prior to July 29, 2013 (do not have an expiry date) expire on July 29, 2018. In order to recertify, students must either successfully complete a FoodSafe Level 1 or online refresher (foodsafe.ca) course. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AH9UBH
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 does not contain trans fat. Other food items met the 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