INSPECTION REPORT Health Protection JCHW-C7GP3R

PREMISES NAME A&W Restaurant #0767		Tel: (604) 861-5522 Fax:
PREMISES ADDRESS 101 - 16033 108th Ave Surrey, BC V4N 1P2		INSPECTION DATE October 4, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Amy Wan/Kendra Holmgren		NEXT INSPECTION DATE October 08, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No 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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher was unable to reach a final rinse temperature of 71C on the dish surface. Corrective Action(s): Dishwasher must be able to reach a final rinse temperature of 71C on the dish surface in order to proper sanitize equipment and food contact surfaces. While dishwasher is being serviced, use the 3-compartment sink for manual warewashing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher was unable to achieve a final rinse temperature of 71C on the dish surface on the final wash. Maximum rinse of 69C achieved. Corrective Action(s): Have dishwasher serviced and ensure it can reach a final rinse temperature of 71C on the dish surface on a consistent basis. Correction date: Oct 5, 2021 Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Both staff member FOODSAFE Level 1 has expired. Corrective Action(s): FOODSAFE Level 1 certification expires five (5) years from the date of issuance. While on operation, at least one staff member must have FOODSAFE Level 1 or equivalent training. Staff must either successfully complete their FOODSAFE Level 1 or equivalent training again or staff must be scheduled to ensure at least one FOODSAFE Level 1 or equivalent trained staff member is available on-site at all times. Violation Score: 1

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

Comments

-Upright cooler single door cooler was at 3C. -Upright double door cooler was at 4C. -Fryer area cooler was at 4C. -Front under counter cooler was at 4C. -Condiments stored at room temperature are time tracked and discarded if not used up. -Upright freezers were at -18C and -24C. -Burger patty freezer was at -30C. -Fryer area freezer was at -3C. -Ice cream freezer was at -13C. -Hot holding was greater than 60C. -Beef burgers were cooked to greater than 71C prior to hot holding. -Grilled onions cooled in a shallow container and were at 4C. -Temperatures are checked and recorded daily. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer pails changed every two hours or as needed (cloudy). Sanitizer pails were tested at 200ppm. -Quats sanitizer dispenser was at 200ppm. -Manual slicer was found to be clean and sanitary. -General food storage practices good at the time of inspection. Foods Stored off the floor and protected from potential contamination. Scoops stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station equipped with liquid hand soap and hot air dryer. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.