INSPECTION REPORT Health Protection ALUI-AZYSZN

PREMISES NAME A&W #0315		Tel: (604) 574-9594 Fax:
PREMISES ADDRESS 17830 56th Ave Surrey, BC V3S 4N7		INSPECTION DATE June 22, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Foods in prep inserts which had recently been changed had not been time tracked per the food safety plan. Corrective Action(s): When foods are placed in the inserts (eg. onions, sliced cheese), staff need to record the times that they are being placed in the inserts so that they know when these foods must be discarded by. Correct by: immediately Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was left open at time of inspection (was propped open with a tray). Corrective Action(s): Close back door. Back door must be kept closed. If staff want to keep the back door open, then a screen must be installed to keep out pests. Violation Score: 3

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

Comments

Handsink equipped with liquid soap, paper towels, hot/cold running water -Walk in cooler at 3 deg C -Walk in freezer at -10 deg C -All other coolers at 4 deg C or less -All other freezers at -18 deg C or less -Temperatures are recorded daily for burger patties (minimum of 160 deg F or 71 deg C required) -High temperature dishwasher achieved 73 deg C on rinse cycle (minimum 71 deg C required) at the plate level -Sanitizer in rag buckets at 200 ppm Quats -2 compartment sink present -General sanitation satisfactory -Dry storage area ok , foods stored off floor -Manager on site had FoodSafe certificate available for verification **Reminder: All FoodSafe level 1/basic certificates issued before July 29/2013 will expire next month on July 29. Go to FoodSafe.ca and take the online level 1 refresher course.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-AZYSZN
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: 0.25 hour Specific comments:
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