INSPECTION REPORT Health Protection JCHW-B83QZU

PREMISES NAME A&W #0338		Tel: Fax:
PREMISES ADDRESS 7330 King George Blvd Surrey, BC V3W 5A8		INSPECTION DATE January 3, 2019	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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Grilled onion made the previous night at 9pm was probed between 7C to 8C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 2 hours or less. To assist in rapid cooling, ensure foods are cooled in shallow containers. Grilled onions were discarded at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Oil build-up was observed on the vent area of the deep fryer hood unit. Corrective Action(s): Ensure equipment is cleaned on a regular basis to prevent debris build-up. Correction date: Today 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 -15C (defrost mode). -Assembly line foods stored at room temperature are time tracked. -Kitchen upright cooler was at 4C. -Kitchen upright freezer was at -11C. -Kitchen burger freezer was at -30C. -Front service cooler was at 1C. -Front service freezer was at -17C. -Hot holding units were greater than 60C. -Burger patties were probed at greater than 71C on the grill. -Temperatures are checked and recorded throughout the day. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer pails were tested at 200ppm (solution is changed every 30 minutes - tracked with a timer). -Quats sanitizer dispenser (2 compartment) was at 200ppm. Sink plugs present for 2-compartment sink. -Staff washroom clean and well maintained. -No signs of pests noted at the time of inspection. -Staff have valid FoodSafe Level 1 - certificates are posted in basement area. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B83QZU
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: -Facility uses non-hydrogenated margarine. -Facility uses non-hydrogenated oil. -Other food items meet 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