INSPECTION REPORT Health Protection JCHW-B2EPVN

PREMISES NAME A&W #0338		Tel: Fax:
PREMISES ADDRESS 7330 King George Blvd Surrey, BC V3W 5A8		INSPECTION DATE July 6, 2018	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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding of gravy was at 50C. Hot holding unit was set at medium level Corrective Action(s): Hot potentially hazardous foods must be stored at/or above 60C to prevent the growth of pathogens and or the formation of toxins. Gravy was reheated on the flat top to 71C and hot held at 60C. Gravy must be reheated rapidly to 71C within 2 hours and placed in a hot holding unit at 60C or above. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Front handwash station cabinet lined with cardboard and sink pipe had a dark substance leaking from the pipes. Corrective Action(s): Removed cardboard from shelving area. All surface must be smooth, non-absorbent, and easily cleanable. Have drain pipe serviced for any leaks. Violation Score: 3

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

Comments

-Walk-in cooler was at 2C. -Walk-in freezer was at -17C. -Upright kitchen cooler was at 4C. -Front undercounter cooler was at 4C. -Upright kitchen freezer was at -11C. -Burger freezer was at -32C. -Front freezers were both at -18C. -Hot holding of burgers and onions greater than 60C. -Burgers are cooked to an internal temperature of 71C on flat top. -Temperatures are checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer pails and spray bottles were at 200ppm and properly labelled. -Quats sanitizer dispenser at 2-compartment sink was at 200ppm. -Sink plugs available for 2-compartment sink. -General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator. No signs of pests noted at the time of inspection. -FoodSafe Level 1 valid for staff members. 2 staff members have FoodSafe Level 1 certificates issued prior to July 29, 2013 - certificates will expire on July 29, 2018. -Please contact the inspector if you have any questions or concerns.