INSPECTION REPORT Health Protection RLAM-B5GV4V

PREMISES NAME A&W Restaurant SFU		Tel: (604) 299-2194 Fax:
PREMISES ADDRESS 111 - 9055 University High St Burnaby, BC V5A 0A7		INSPECTION DATE October 12, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sukh Aujla		NEXT INSPECTION DATE 5 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Knives in wall mounted rack noted to be greasy to the touch. Cleaned tomato slicer observed to still have leftover tomato seeds. Corrective Action(s): Directed staff to re-wash and sanitize items. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Several fruit flies observed in back warewashing area. Corrective Action(s): Notify your pest technician of issue, coordinate appropriate treatment strategy (2 days). Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Unable to dislodge the wall mounted knife rack by 3 compartment sink. Corrective Action(s): Adjust rack so that it is easily removeable for cleaning purposes (1 day). Treat this item as a food contact surface also. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Mop heads observed leaning against sanitized storage rack. Corrective Action(s): Provide a washable barrier/siding between mop sink and rack (1 week). Violation Score: 3

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

Comments

All handsinks fully stocked with hot and cold running water available. Wiping rags stored in ~ 200 ppm quat bucket with time stamp. Cooler #1 --> 3 C. Cooler #2 --> 2 C. Silver king cooler 4 C. Cashier cooler 4 C. Freezer #1 --> -16 C. Freezer #2 --> -15 C. Fries (drawer type) freezer -14 C. Chest type patty freezer -23 C. Hot holding unit: beef patty 75 C, vegetable patty 76 C. Thermodyne hot holding unit: onions 65 C, eggs 70 C, chicken 80 C. Gravy 62 C. Onion rings 81 C. High temperature dishwasher 85 C gauge, 74 C plate level.