INSPECTION REPORT Health Protection 246552

PREMISES NAME A&W #0726		Tel: (604) 430-8932 Fax:
PREMISES ADDRESS 2268 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE July 11, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Gab Aujla		NEXT INSPECTION DATE July 18, 2019
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observation: Sanitizer strength noted at 100 ppm Quats in prep area and at front counter. Correction: Sanitzer strength must be at 200 ppm Quats or greater to prevent the growth of pathogenic bacteria. Corrective Action(s):

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Observation: door sweep under shipment door chewed through. Mouse droppings were found on the other side. Date To Be Corrected By: July 18, 2019 Correction: Door sweep is to be replaced and the area cleaned and sanitized. Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observation: Walk-in cooler noted at 8 deg. C. Date To Be Corrected By: July 11, 2019 Correction: Potentially hazardous foods must be stored at 4 deg. C or below. Operator is to have cooler serviced. Corrective Action(s): Violation Score:

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

Comments

This inspection done by an EHO student. Comments: -Under counter cooler at 0 deg C -Walk in freezer at -10 deg. C -Freezer under fries station at -10 deg. C -Chest freezer at -11.9 deg. C -Hot holding inserts noted at 60 deg. C or above -Hot holding gravy at 62 deg. C -Dishwasher temperature adequate at 80.4 deg. C -Handwashing stations equipped with hot/cold running water, soap and paper towels. -Operator has Food Safe Level 1 Certificate. -Permit posted in a prominent location. Note: Ensure permit is updated with a current decal.