INSPECTION REPORT Health Protection KKIM-C42TU6

PREMISES NAME A&W #0173 (Lougheed Mall)		Tel: Fax:
PREMISES ADDRESS CRU909 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE June 16, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Adieba Mirbaz		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 3rd sink in 3 compartment sink is filled up with washed equipment & utensils without any sanitizer. Asked employee how warewashing is done and it was stated that equipment/utensils are rinsed with water after being soaked in the detergent solution. Sanitizing step is absent. Corrective Action(s): All equipment was removed in the 3rd sink and it was filled up with 200ppm QUAT sanitizer at the time of inspection. Ensure to immerse every equipment/utensils in 200ppm QUAT solution after rinsing. Immerse for minimum of 1 minute and let air dry. Violation Score: 5

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

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

Comments

All handsinks fully equipped. All cooling units at 4C or below. All freezer units range from -10C to -18C. All hot holding units at 60C or above. Condiments at room temperature being time monitored; discarded every 4 hours. QUAT sanitizer solution in buckets measured at 200ppm with test strips. Vent grills in sanitary condition. General sanitation is good. COVID protocols: - employees have masks worn. - plexiglass barrier installed at the front counter. - OXIVIR disinfectant available for disinfecting non-food contact surfaces. * Ensure to air-dry washed equipment on drying rack, not in the sink. Reorganize the equipment shelves to allow more space for drying.