INSPECTION REPORT Health Protection DSOG-AWZU9V

PREMISES NAME A&W #0339		Tel: Fax:
PREMISES ADDRESS 12133 72nd Ave Surrey, BC V3W 2M1		INSPECTION DATE March 19, 2018	TIME SPENT 1.42 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 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 = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) The surface sanitizer in a spray bottle measured 0ppm Quat solution. 2) There was leftover food debris on the fries basket after being sanitized in the high temperature dishwasher. Corrective Action(s): 1) The operator prepared new surface sanitizer in a spray bottle at 200ppm Quat solution. Ensure to switch out the surface sanitizer frequently to maintain effective sanitizer strength. 2) The staff re-washed and re-sanitized the baskets. Ensure to first scrape any built up food debris on utensils and other food contact surfaces before sanitizing in the high temperature dishwasher. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) The high temperature dishwasher initially measured 65C at the plate's level during the final rinse cycle. After three cycles, the high temperature dishwasher achieved 71C at the plate's level. 2) Observed staff drying the sanitized metal bins with paper towels. Corrective Action(s): 1) Ensure to monitor the final rinse temperature and ensure that the temperature reaches min 71C at the plate's level. Records of thermal labels were available. The manager stated that thermal labels are used once a week. 2) Do not dry sanitized utensils and other food contact surfaces with paper towels; air dry instead. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): The back door near the basement stairs was kept opened during the time of the inspection. Corrective Action(s): Keep this door closed at all times to prevent entry of pests. Violation Score: 3

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

Comments

Kitchen: - General sanitation is good - All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels. - All coolers (undercounter, upright) at < or = to 4C. - All freezers (two upright) at < -18C. - Daily temperature logs available for review. Kept up to date. - All other refrigeration units equipped with working thermometers. - All hot holding units (warmers, gravy) > 60C - Cold food items are stored in insert containers, covered, labeled inside coolers. - Cold potentially hazardous food items (ie sliced cheese, sliced tomatoes/onions/lettuce, mayonnaise) stored in insert containers at room temperature with time stamps. Ensure to properly monitor the turnover period with expiry labels/times and discard the food items accordingly. - Two compartment sink available for manual dishwashing. Sanitizer was available at 200ppm Quat solution to sanitize utensils and food contact surfaces. - Surface sanitizers were available in buckets with presoaked wiping cloths at 200ppm Quat solution. Ensure to provide surface sanitizers in each station (ie. ktichen, serving area) and changed frequently. - FOODSAFE certified staff on duty. Basement: - Walk in cooler measured at 4C. - Walk in freezer measured at -18C. - Dry storage area has adequate space and wire racks. All food items are to be stored at min 6 inches off the floor. - No signs of pest activity at the time of the inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-AWZU9V
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: All food items audited for trans fat restriction meets the limits set by the Public Health Impediment Regulation.
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