INSPECTION REPORT Health Protection CTIN-ASATWJ

PREMISES NAME A&W #0593		Tel: (604) 293-7731 Fax: (604) 293-7741
PREMISES ADDRESS 4605 Hastings St Burnaby, BC V5C 2K6		INSPECTION DATE October 19, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chris Kerr		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Few of the sanitizer buckets and spray bottle measured 0-50ppm Quats. Corrective Action(s): Staff changed sanitizer immediately. Ensure to use test strip to verify 200ppm is reached and change solution regularly. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Shelf storing slicer for tomatoes and onions has some food debris. Mould around kitchen handsink. Corrective Action(s): Clean the noted shelf and mould. Replace caulking around kitchen handsink by next routine. Violation Score: 3

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

Comments

General: Handwash station: soap, paper towel, hot & cold running water available Hot holding unit (e.g. patties, chicken strips, fries, gravy...etc): 60 to 78C Coolers: 2-4C Condiments are on 2/4 hour rule *Please remember to record as per your food safety plan Freezers: -10 to -18C Walk-in freezer: -14C Dishwasher (high temp): 73.1C at plate Temperature logs: only able to locate up to Sept 2017 *please ensure to maintain logs and keep them in binder Thermometer onsite, ensure to sanitize between uses No apparent signs of pest noted during time of inspection