INSPECTION REPORT Health Protection ALUI-ATTSSW

PREMISES NAME A&W #0315		Tel: (604) 574-9594 Fax:
PREMISES ADDRESS 17830 56th Ave Surrey, BC V3S 4N7		INSPECTION DATE December 7, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0 ppm quats residual concentration in the rag sanitizer bucket underneath the main cooking line where the burgers are cooked and put together. Corrective Action(s): 1) This is a repeat violation from the previous routine inspection where the sanitizer was not changed frequently enough. 2) Properly sanitizing this area of your kitchen is especially important because this is where a lot of your food is being prepped and cooked. 3) Staff did not remember how long the sanitizer solution had been there for. Staff changed solution during inspection and new solution reached 200 ppm quats **An unannounced follow up inspection will be conducted. If sanitizer bucket is not found to be at the proper concentration, enforcement actions may be taken (ie. fines). ENSURE that staff are regularaly checking their sanitizer buckets** Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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 3.2 deg C -Walk in freezer at -19 deg C - 2 upright coolers both at <4 deg C -4 door freezer at -14 to -16 deg C -Sauces and burger toppings are on a time rotation (sauces discarded after 4 hours, cheeses discarded after 2 hours)--> this is documented on the laminated sheet with the dry-erase marker -High temperature dishwasher achieved 71.2 deg C on rinse cycle (minimum 71 deg C required) at the plate level -General sanitation satisfactory, continue to clean thoroughly under the cooking line (remove any food debris before it accumulates) -No signs of pests -Dry storage area ok -Manager on site had FoodSafe certificate available for verification **Note: All FoodSafe level 1/basic certificates issued before July 28/2013 will expire on July 28/2018. You can either retake the course or take the online refresher course on the FoodSafe website**