INSPECTION REPORT Health Protection 237108

PREMISES NAME A&W #0373		Tel: () 805-1755 Fax:
PREMISES ADDRESS 302 - 22259 48th Ave Langley, BC V3A 3N4		INSPECTION DATE May 22, 2019	TIME SPENT 2 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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: threshold at rear entry door has come off leaving a visible gap at bottom of door. Corrective Action(s): replace threshold to minimize pest entry risk Date To Be Corrected By: May 24 Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Three large holes in tile on wall above Fry station Corrective Action(s): Fill holes so that surface is easily cleanable + non-porous Date To Be Corrected By: May 24 Violation Score: 1

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

Comments

General Observations: - Liquid soap and paper towels at handsinks - Quat sanitizer in buckets + spray bottle measures at 200 ppm. - High temperature dishwasher measured 71C or hotter at plate surface on final rinse - 3 compartment sink available for manual washing of larger items. - Walk-in cooler measured at 1C - Walk-in freezer measured at -22C - Upright freezer + hamburger pattie freezer measured at -18C or colder - Hot held sausage temperature probed at 75C - Hot held gravy probed at 63C - Other hot held items (sausage links, eggs) measured at 60C or hotter - Coffee cream container probed at 0.5C - Front under-counter fridge measured at 4C or colder - Unde-counter cooling units in cooking area measured at 4C or colder - Perishible items time tracked/coded (lettuce, tomatoes) in cooler - Items held at room temperature (eggs, cheese, lettuce, tomato) are time tracked or inventory kept low so that fresh product is frequently being used. - Color coded spatulas used on grill for raw + cooked items - Dry storage area is clean + at least 6 inches off the ground. - Vent hoods are in sanitary condition, no grease accumulation noted. - No signs of pest activity at time of inspection - Daily temperature logs up to date and available - Employees wear hair restraints + wash hands frequently - Foodsafe certified employee on site at time of inspection - Permit posted in conspicuous location