Observation: Cheese and sliced onions on line recorded temperature of 20C.
Corrective Action: Ensure A&W Food Safety Plan is followed. Cheese and raw sliced onions must be maintained at 4C (with refrigeration or ice packs).
Observation: 3. Sanitation log is not being maintained on a daily basis.
Corrective Action: 3. Maintain Sanitation log on daily basis (monitor and record Sanitizer concentration for glasswasher, 3-compartment dishwash sink and wiping cloth solutions).
Observation: 2. No sanitizer residual was detected in glasswasher.
Corrective Action: 2. Glasswasher must provide sanitizing rinse of 100ppm chlorine. (Operator repaired glasswasher before EHO left premise).
Observation: 1. Wiping cloths were not stored in approved sanitizing solution.
Corrective Action: 1. Sanitizing solution (Chlorine 100ppm or QAC 200 ppm) with wiping cloths must be kept in a separate container, monitored with test strips and changed every 2 hours.
Observation: 5. Ice packs used to maintain foods on-line had thawed. Foods on-line (condiments, lettuce, tomato, onions, sliced cheese) recorded temperatures between 10C and 20C).
Corrective Action: 5. Ice packs on-line used to maintain foods a 4C must be changed on a regular basis.
Observation: 4. Open bag of sugar observed spilled on shelving and floor.
Corrective Action: 4. Store open packages of dry-goods in food-grade containers with tight-fitting lids.
Observation: 3. Cleaning chemicals are being stored on open shelf in kitchen, beside packaged dry foods.
Corrective Action: 3. Chemicals and cleaning products must be stored in a cupboard or closet away from food and food products.
Observation: 2. Temperature logs are not being maintained on a daily basis (freezers, refrigeration and hot-holding).
Corrective Action: 2. Maintain daily Temperature logs.
Observation: 1. Walk-in freezer temperature recorded -8C. Seal around freezer door is damaged. Heavy build-up of ice observed inside freezer.
Corrective Action: 1. Walk-in freezer temperature must be maintained at -18C. Repair damaged seal around freezer door. Remove ice-build-up inside freezer.
Observation: 1. Handwash sink beside glasswasher - faucet broken.
Corrective Action: 1. Handwash sink must be repaired. Handwash sink must be provided with hot and cold running water, wall-mounted liquid handsoap dispenser and paper towel dispenser.
Observation: 2. Handwash sink beside 3-compartment sink - taps not working.
Corrective Action: 2. Repair handwash sink beside 3-compartment sink. Must provide hot and cold running water, wall-mounted liquid handsoap and paper towel dispensers.
Observation: 3. Sprayer not available at 3-compartment dishwash sink.
Corrective Action: 3. Provide sprayer at 3-compartment dishwash sink, to ensure food debris is adequately removed when dishwashing.
Observation: 1. Taps at dishwash sink are leaking.
Corrective Action: 1. Repair leaking taps at dishwash sink.
Observation: 2. Ceiling vent in staff washroom has heavy build-up of dust and dirt.
Corrective Action: 2. Clean ceiling vent in staff washroom. Maintain ventilation system in good working order.
Observation: 3. Back storage area cluttered with cardboard,, decorations, promotional materials, etc.
Corrective Action: 3. Reduce and organize clutter in back storage areas.
Observation: 4. Employee personal belongings (coats, shoes, purses, etc) do not have a designated location for storing.
Corrective Action: 4. Provide a designated area or cupboard for employee personal belongings (separate from food and equipment storage areas)
Observation: 5. Water and greasy debris build-up observed below dishwash sink.
Corrective Action: 5. Maintain regular cleaning schedule of all areas of kitchen.
Observation: 6. Rear door to restaurant does not have tight seal - weather stripping has been damaged to allow air-gap below door.
Corrective Action: 6. Repair seal on back door to restaurant, to provide a tight seal on door, to prevent entry of pests.
Observation: 7. Hooks for mops in janitorial room are not provided.
Corrective Action: 7. Provide hooks in janitorial room, to allow mops to hang and air-dry.
Observation: 8. Bare, wood shelving used in kitchen storage area.
Corrective Action: 8. Bare wood shelving is not an approved surface for a commercial kitchen. Bare wood shelves must be changed to provide a surface that is non-absorbent, easily cleaned and light-in-colour.