A&W Squamish - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	September 12, 2006
Number of critical violations:	1
Number of non-critical violations:	3
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: All potentially hazardous foods are not stored under refrigeration (4ºC / 40ºF or less ). Cheese slices were observed kept at room temperature at prep table.(Ice pack below cheese had thawed). Corrective Action: If cheese slices are to be kept out of refrigerator, keep cheese on ice or frozen ice packs. Keep out smaller amounts of cheese, that will be used up within a 2 hour period.
110	Food Not Protected - General Observation: Chemicals and cleaning products are being stored on open shelf in kitchen, beside packaged dry-goods. Corrective Action: Chemicals and cleaning products should be stored in a cupboard or closet away from food. Do not store food products on same shelf as cleaning products.
113	Improper Sanitary Facilities Observation: Handwash basin in food prep area does not have a wall mounted paper-towel dispenser. Corrective Action: Please provide all handwash basins with wall-mounted liquid handsoap dispensers and paper-towel dispensers.
116	Repeat Improper Construction / Maintenance of Establishment Observation: Bare, wood shelving used in kitchen area for storage. Corrective Action: Wooden shelving is not an appropriate shelving surface for a commercial kitchen. Please change/cover shelving to provide a light-in-colour, non-absorbent, easily cleaned surface.

Comments:

Areas addressed since last inspection:

118. Cooked chicken hot-holding unit displays 135F temperature on oven gauge, however chicken temperature inside unit is hot-holding above 140F = good. Food Safety Plans for chicken products are available on-site.
110. Sandwich prep table is not refrigerated, however, only non-hazardous foods are stored here. Foods products in prep table are re-stocked through the day.

Other areas noted at time of inspection:

- Coldstream Upright Freezer recorded surface food temperatures of 1C. Maintain daily temperature logs of all refrigeration and freezer units. Ensure freezers maintain temperatures of -18C during periods when freezer is not in a defrost cycle.
- Refrigeration temperatures recorded less than 4C = good.
- Dishwasher sanitizing rinse recorded 100ppm chlorine = good.
- Clean, wiping cloths stored in sanitizing solution = good.
- Cooked meats in hot-holding units recorded temperatures above 65C = good.