INSPECTION REPORT Health Protection SDHI-CL8VBC

PREMISES NAME A&W Restaurant #0789		Tel: (604) 385-0410 Fax:
PREMISES ADDRESS 170 - 16050 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE November 16, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) George Psefteas		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

304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Multiple fruit flies observed in the cupboard underneat the soft drink drink dispensing machine. Staff stated that the drain hose was accidentally removed, which leaked onto the cupboard. The fruit flies were removed with a vacuum during inspection. Pest control company is contracted to complete monthly inspection. Operator will be installing fruit fly traps in the area to remove any remaining fruit flies. Corrective Action(s): Install fruit fly traps near the soft drink dispenser and in the affected cupboard to remove any remaining fruit flies. Ensure to keep all surfaces clean and sanitized to prevent fruit flies from reproducing. Contact pest control company to assses if the fruit fly population increases. Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 4'C - Stainless steel stand-up freezers at or below-18'C - Chest freezer at -20'C - Glass freezer at front service area at -18'C - Preparation coolers and drawers along the cooking line at or below 4'C - Temperature logs are maintained - good! - General sanitation of premise is good during inspection - Hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - QUATs sanitizer in sanitizer pails measured at 200 ppm QUATs concentration with test strip - QUATs test strips available on site and within expiry - High-temperature dishwasher measured at 81'C at plate surface (above minimum required final rinse temperature of 71'C) - All food stored at least 6 inches off the floor and covered - Raw eggs stored away from ready to eat foods - First-in-first-out method in use - Equipment stored in a sanitary manner - Chemicals are stored away from food - FOODSAFE Level 1 trained staff available on site - Staff observed wearing clean uniforms - Permit visible in a conspicuous location on site Please contact the health inspector for any questions or concerns.