INSPECTION REPORT Health Protection RSHA-BDSRZ4

PREMISES NAME A&W #0624		Tel: (604) 948-3144 Fax:
PREMISES ADDRESS 402 - 4949 Canoe Pass Way Tsawwassen, BC V4M 0B2		INSPECTION DATE July 5, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chris Kerr		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

- Temperature Control: Monitoring being conducted. Temperature logs reviewed. No concerns noted this date. - Manual Dishwashing: 4 Step Method (Quats). Ensure all food contact surfaces are being washed and disinfected after use or on a timely manner. All cleaned implements are to be kept stored in a sanitary manner. (ie: Upside down/utensil handles outward) - Mechanical Dishwasher: High Temp: Ok. - Wiping cloth storage: Quat storage: Ok. Monitoring required. Cleaning vs Sanitized discussed. Limit the number of cloths used at any given time. - Food Storage: Stock rotation discussed. - Sanitary Facilities: Ok. - Chemical Storage: Ok. - Staff Hygiene: Discussed. - Pest Control: Monitoring is to be conducted. No signs noted. - Commercial Equipment is to be cleaned and disinfected according to the manufacturers specs. - Garbage, Recycling and Composting Storage: All items are to be kept stored in covered, rodent proof containers. All debris is to be cleaned up in the storage area regularly. - Sanitation: Facility is to be kept clean and organized. Cleaning of hard to reach areas discussed. (ie: behind/under equipment, dry storage racks) - Food Safe trained staff on site. - Corporate Food Safety Plan and Sanitation Plan is to be on site for review. Ensure all staff are properly trained.