INSPECTION REPORT Health Protection TGIL-CAKNUR

PREMISES NAME A&W #0339		Tel: (604) 596-2224 Fax:
PREMISES ADDRESS 12133 72nd Ave Surrey, BC V3W 2M1		INSPECTION DATE January 10, 2022	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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Build up of dirt and debris was observed in the corners, along the walls in storage area located downstairs. 2. Build-up of grime was observed in the container used for storing clean glasses. Corrective Action(s): Ensure that facility is maintained in sanitary condition. 1. Clean the storage area and remove any dirt/debris. 2. Clean and sanitize the storage container prior to storing any clean glasses in it. TO BE CORRECTED BY - Immediately Violation Score: 3

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

Comments

Routine inspection conducted at the food facility and the following observations were made during the inspection: Temperature (coolers to be maintained at 4C or less, freezers at -18C or less): - Coolers were maintained at 4C or less. - Walk-in cooler at 2C. - Freezers between -15 to -18C. - Walk-in freezer was not working at the time of inspection. No food was observed in it. Technician was on site to repair it. Ensure that the walk-in freezer is able to maintain a temperature of at least -18C or less prior to storing cold potentially hazardous food in it. - Hot holding units at 60C or more. - Temperature logs were maintained and found up-to-date. Storage: - Storage area and walk-in cooler & freezer are located downstairs. - All food items were stored at least 6" off the floor. - All products were found either in original packaging or covered inside coolers. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer pails available in front service area & food prep area. The concentration of QUATS noted at 200ppm. - Sanitizer dispenser releases 200 ppm QUATS at 2 compartment sink. - High temp mechanical dishwasher reached 75.6C at dish surface. - Utensils and tongs were found in sanitary condition. - Washrooms maintained in good sanitary condition with supply of hot/cold running water, liquid soap and single-use paper towels. - Sanitizer logs were maintained and found up-to-date. Pest Management: - Professional pest control company conducts routine checks. - Mechanical traps were present throughout the facility. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate.