INSPECTION REPORT Health Protection JSAS-AVXS6H

PREMISES NAME A&W #0726		Tel: (604) 430-8932 Fax:
PREMISES ADDRESS 2268 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE February 13, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gab Aujla		NEXT INSPECTION DATE February 20, 2018
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): food utensil (fork) stored in container of stagnant water. Corrective Action(s): food utensils in constant use are to be stored dry or on ice. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Office station - floor / corners build up of food debris, broken glass, mouse droppings. Dry storage area - floor / corners build up of debris and mouse droppings. Mop sink area - debris and mouse dropping build up on floor / corners Dishwashing station - floor / corners / between tiles / hard to reach areas build up of debris. Kitchen and walkin cooler - floor / corners / between tiles / under equipment build of debris. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JSAS-AVPRSK of Feb-05-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Dishwashing 3 compartment sink - disorganised soiled dishware in each sink.)

Comments

Food inventory not stored in customer seating area. Staff demonstrated correct knowledge for manual dishwashing 3 step process. Sinks in use for food processing at time of inspection. Handwashing facilities maintained throughout premise.