INSPECTION REPORT Health Protection 251884

PREMISES NAME A&W #0726		Tel: (604) 430-8932 Fax:
PREMISES ADDRESS 2268 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE April 16, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Gab Aujla		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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Mouse droppings noted in the following areas: -Behind and under dishwasher -Dry storage area across from shelving unit *Corrective actions: thoroughly clean and sanitize the noted areas using a 100ppm bleach solution (2mL or 1 tsp bleach with 1L water). Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Poor sanitation noted in the following areas: -Dishwashing area (old food debris under sinks) -Food scraps noted on the floor in walk in cooler. -Floor underneath condiments dispenser covered in dried condiments. -Scraps of onion skins under dry storage rack -Grease and oil buildup between equipment on cook line. *Corrective actions: ensure all above noted areas are cleaned and sanitized on a regular basis to avoid accumulation of food debris that may attract pests. Corrective Action(s): Violation Score: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Sanitizer dispenser for 3 compartment sink unable to reach and adequately fill 3rd compartment for sanitizing food equipment. Staff are filling 2nd compartment with sanitizer solution. *Corrective action: contact service company to adjust the placement of dispenser or length of dispensing tube to reach the 3rd compartment. Use the high temperature dishwasher on site for all warewashing. Corrective Action(s):

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

Comments

This inspection done by an EHO student. Comments -All handsinks supplied with hot and cold water, liquid soap and paper towels. -Staff observed practicing proper hand hygiene. -Walk-in cooler: 3 deg. C -Walk-in freezer: -20 deg. C -Gravy sauce: 84 deg. C -Patties holding unit (left): 64 deg. C -Patties holding unit (right): 67 deg. C -Freezer drawers: -17 deg. C *2nd freezer drawers not in use. No storage of foods. -Inserts table ranged from 8 deg. C - 19 deg. C (condiments and toppings) *Time tracking is in place. Items are not kept at room temperature for longer than 4 hours. Items at the time of inspection were 1 hour away from being discarded. -Front mini fridge: 3 deg. C -Dairy dispenser: 2.9 deg. C -High temperature dishwasher reached final rinse temperature of 71.6 deg. C -Sanitizer buckets with wiping cloths submerged --> 200ppm QUATS solution -Spray bottles for food contact surfaces had 200ppm QUATS solution. -Overall storage of food is satisfactory. -Health permit posted. COVID-19 -No dine-in, take out only. -Plexiglass by front cashiers -Floor decals mark the flow of customers and physical distancing. -Signage posted for max occupancy, mask mandate. -Hand sanitizers available for customers -Oxivir disinfectant used for high touch surfaces. *On Health Canada's list of accepted disinfectants for COVID-19. DIN confirmed. -COVID-19 Safety plan on site.