INSPECTION REPORT Health Protection CQUY-ANZP8Z

PREMISES NAME A&W #0183		Tel: (604) 517-1192 Fax:
PREMISES ADDRESS 2618 - 2929 Barnet Hwy Coquitlam, BC V3B 5R5		INSPECTION DATE July 6, 2017	TIME SPENT 0.67 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 9 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 = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Ambient temperature inside Cooler #1 is at 11-15 degrees Celsius at time of inspection. Temp logs (generated at ~8am this morning using a probe thermometer) indicate that the internal temp was below 4 C. Corrective Action(s): -Discussed concerns that the refrigerator does not appear to be capable of holding the internal temperature under 4 Celsius during operating hours of the restaurant. *Please transfer as much of the PHF foods to alternate refrigerators as possible *Area manager confims that a technician will be brought in by this afternoon to assess the unit *Any PHF foods that remain in Cooler #1 at elevated temp for a time exceeding 4hrs must be discarded *Ensure Cooler #1 is repaired or replaced prior to future use for cold-food storage *Please notify EHO by email after the refrigerator has been assessed by a repair technician. 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

- Hand-washing basin stocked with hot/cold water, soap, and single-use towels - Freezer temperatures are ≤-18o Celsius - Hot-holding temperatures are ≥60o Celsius - Ware-washing sinks and kitchen hand-sink were obstructed at time of inspection due to kitchen crew preparing onion rings (batter and crumb dip) -->Please change timing of onion ring prep to early morning prior to opening, to ensure staff have access to warewashing and kitchen hand-sinks during operating hours. - Facility appears clean and well-organized - No pest activity observed during inspection