INSPECTION REPORT Health Protection LKIM-ARCPK2

PREMISES NAME A&W #749		Tel: (604) 468-9791 Fax: (604) 468-9795
PREMISES ADDRESS 1408 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE September 19, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Roger Milad		NEXT INSPECTION DATE September 22, 2017
INSPECTION TYPE Routine
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found in kitchen and in back storage area. Found under grill, under handwashing sink, in lower cupboards including beverage cupboard. Only 2 traps found in restaurant. . Corrective Action(s): Remove all objects up off floor. Remove all items out of cupboards in front cash desk area. Pull all items out to inspect for holes and rodent droppings. Inspect items for rodent chew marks or signs of contamination. Clean and sanitize floor using Sanitizer solution of 200ppm Chlorine (1 tablespoon bleach for 1 gallon of water); both kitchen and back storage room. Add minimum one trap to front area (suggested area would be beverage cupboard or surrounding area) Add minimum one trap to back area (Suggested area would be close proximity to back door) . Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Hole found in front area. Area between pillar/column and front cash counter/desk. Items stored on milk crates in front cash area. Droppings found in cupboards behind milk crates. . Corrective Action(s): Seal any holes to external areas such as between cash desk and cafeteria. Inspect front cashdesk for any other holes to exterior cafeteria/mall. Inspect facility for any new holes and seal any new holes found. Remove milk crates from facility as means of storage. Difficult to clean under and behind. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Three functional sink plugs available for use - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Proper re-heating methods observed for previously cooked food items (onions re-cooked on grill prior to placing in warming unit) - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items - Vegetable chopper stored in good sanitary condition - Staff observed to wash hands immediately after touching raw meat, Staff observed washing hands after returning from breaks NOTE: No time tracking occurring for uncooked eggs stored on counter. Corrected during inspection - Time was assigned to uncooked eggs. Ensure facility follows A&W corporate Food Safety plan regarding time tracking for uncooked eggs.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-ARCPK2
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: 0.25 hour Specific comments:
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