INSPECTION REPORT Health Protection FEMI-BR6V65

PREMISES NAME A&W #0226		Tel: (604) 939-2371 Fax:
PREMISES ADDRESS 2528 St Johns St Port Moody, BC V3H 2B4		INSPECTION DATE July 3, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 08, 2020
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 = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted grilled onion being cooled at room temperature - temp was 56 oC after 1 hr at room Corrective Action(s): Follow proper cooling practice to lower temp of hot food from 60 oC to 20 oC in < 2 hrs and from 20 oC to 4oC in < 4 hr - use shallow metal pan, ice water bath ... Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Noted staff handling raw patties with bare hands and touching other surfaces prior to hand washing Corrective Action(s): Do not touch raw hamburger patties with bare hand - use tongs/utensils- wash hands immediately after touching raw patties. Minimize bare hand contact with foods by using utensils, single use gloves, wax papers etc. Violation Score: 3

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

Comments

Physical distancing signs were posted on floor- hand sanitizer was noted for public use- proper sanitizer was available for sanitizing high touch surface area- staff wearing masks in kitchen- 3 staff in kitchen - one in drive thru- -Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (stand-ups, under-counter) are ≤ 4°C - Freezers (stand-ups, chest) are ≤ -18°C - Hot holding units ≥ 60°C - 200 ppm Quat sanitizer is available - Time tracking system in place - Ventilation hoods are maintained- General sanitation was satisfactory - Dry storage is maintained - No signs of pests observed during inspection - Premise is well lit - Permit is posted -Good personal hygiene noted at time of visit (hair net- face mask- hand washing) - Informed dining program verification conducted * Re: onion rings- no handling on site just deep frying as per standing order for this site. **noticed some sliced onion rings in cooler in the back- send the current process for review and approval. * Re: cooling process for fried onion- proper cooling procedure to be followed and communicated with staff Send an action plan to address noted violations and * items no later then July 7-2020 via email to the area inspector at fatemeh.emami@fraserhealth.ca