INSPECTION REPORT Health Protection JELR-C6MTWG

PREMISES NAME Arby's (Tsawwassen)		Tel: (604) 419-4415 Fax: (604) 588-5484
PREMISES ADDRESS 402 - 4890 Canoe Pass Way Tsawwassen, BC V4M 4G8		INSPECTION DATE September 7, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Daljit Rai		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Spray bottle with sanitizer in bottle used for food contact surfaces does not have any sanitizer (0ppm quats detected after spraying and also 0ppm detected with freshly dispensed sanitizer). There may be an air bubble in the line. Corrective Action(s): Immediately use the quats sanitizer at 200ppm being automatically dispensed at the triple sink. Do not fill bottles at the janitor sink automatic dispenser unless it can dispense sanitizer at the correct concentration (as per label on chemical bottle) - corrected during inspection. Also, check automatic dispenser feed for the peroxide cleaner disinfectant used on customer tables and high touch surfaces to make sure it is at the correct concentration. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine check. Coolers (walk in, line/prep cooler, cheese curd cooler) - satisfactory (4C/40 F or colder). Freezers (walk in, large upright) are at -18 C - satisfactory. Defrosting of frozen food is at 4 C. Hot holding - gravy, cooked breaded chicken, beef in altoshaam) are at 60C/140 F or colder - good. Hot holding meat slicer beef - internal temperature and external temperature of beef is above 60 C/140 F. Beef is sliced and kept hot when meat slicer is being cleaned. Temperature records are being kept. Ingredient information - discussed with supervisor. Hand sink has liquid soap and paper towels. Non-latex disposable gloves also worn. Hat and uniform worn by staff. Meat slicer is washed and sanitized every 4 hours - see above re sanitizer. Spray bottle with quats sanitizer - 0ppm - see above. Triple sink - wash rinse sanitize, and air dry method is used. Automatic dispensing of quats sanitizer at triple sink is satisfactory. Test strips available. 200ppm detected. Janitor's sink is available. Copy of report left with Supervisor. Please email undersigned EHO with update regarding the sanitizer dispenser.