INSPECTION REPORT Health Protection MLUO-AAGS9K

PREMISES NAME A&W #0227		Tel: (604) 852-1320 Fax: (604 ) 431-0797
PREMISES ADDRESS 2040 Sumas Way Abbotsford, BC V2S 2C7		INSPECTION DATE May 31, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Karim Bandeali		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

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dispenser unit for Quats sanitizer does not appear to be working properly. Sanitizer solution that was coming out of this dispenser unit measured 0 ppm. Corrective Action(s): Sanitizer solution was manually prepared to obtained concentration level of 200 ppm. Ensure this dispenser unit is working properly or change dispenser unit to one that dispenses the appropriate concentration. Violation Score: 3

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

Comments

Health permit posted in a conspicuous location. Hand sinks (front & back) provided with liquid soap and paper towels. Temperature checks: -Upright freezer was at -18 to -20 deg C. -Chest freezer was at -18 deg C. -Hot holding (internal temp.) for gravy, chicken, fried onion, and burger patties was above 60 deg C. -Walk-in cooler was at 2-4 deg C. -Walk-in freezer was at -26 deg C. -Dishwasher final sanitizing rinse reached 71 - 73 deg C at the plate surface. -Temperature log was available and up to date. -Front service area cooler was at 3-4 deg C. Food items in the walk-in cooler were stored on shelves and covered. Dry storage area was clean and organized. Pest monitoring available (contract with pest control company). Staff washroom and public washrooms were in sanitary condition. General sanitation was good. Floors, counter tops and equipment were clean.