INSPECTION REPORT Health Protection JCHW-B69UE9

PREMISES NAME A&W #0348		Tel: (604) 597-9599 Fax:
PREMISES ADDRESS 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE November 6, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 20, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen handwash station does not have liquid hand soap dispenser. Corrective Action(s): Handwash station mus be equipped with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. While liquid soap dispenser is being replaced, soap dispenser by 2-compartment sink can be used. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler fan area is icing up and melting, causing water to splash on foods. Technician has been called regarding fan unit. Cooler unit is still able to maintain 4C Corrective Action(s): Service walk-in cooler fan and ensure it is in good working order. Correction date: 2 weeks. Violation Score: 9

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

Comments

-Walk-in cooler was a 4C. -Walk-in freezer was at -16C. -Front milk cooler was at 3C. -Burger freezer was at -18C. -Ice cream freezer was at -10C. -Hot holding was greater than 60C. -Gravy is made using boiling water from the coffee pot (approximately 80C) and then placed into hot hold unit. -Potentially hazardous condiments stored at room temperature time tracked. Items are discarded after 2 or 4hrs. -Temperatures are checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Quats sanitizing dispenser was tested at 200ppm. -Sanitizer pails were properly labelled and tested at 200ppm. Sanitizer pails are changed every 2 hours. -Foods properly stored off the floor and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Staff member had valid FoodSafe Level 1 (2021-03-09). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B69UE9
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 had 0.5g trans fat / 80g total fat. Frying oil is trans fat free. 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