INSPECTION REPORT Health Protection DSEA-AWNVRD

PREMISES NAME A&W Restaurant SFU		Tel: (604) 299-2194 Fax:
PREMISES ADDRESS 111 - 9055 University High St Burnaby, BC V5A 0A7		INSPECTION DATE March 8, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sukh Aujla		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 Yes
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): Knife in knife holder found to be soiled with oil (had not been cleaned and sanitized. Corrective Action(s): Knives and knife holder cleaned and sanitized. Ensure that all equipment is put away after washing and sanitizing properly 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

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =cooler #1 (1C), #2 (3C), drawer cooler (4C), and POS cooler (4C) measured < 4 degrees C =Freezer #1 (-20C) #2 (-18C), burger coffin (-29C), and drawer freezer (-18C) measured < -18 degrees C =Gravy hot holding (76C), patties (72C), and egg patties (63C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 79.3 C at the dish surface (minimum 71 C required for proper sanitizing) =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Wiping cloths stored in sanitizer solution at 200 ppm QUATS =Dedicated prep sink available for food preparation =General sanitation was satisfactory at the time of inspection, however some cleaning required around egg grill. Ensure that this area is cleaned on a more frequent basis =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry. =Permit not posted in a conspicuous location. Locate health operating permit and have it posted in conspicuous view of the public. note: coffee machine must be moved away from the handsink in the front of house to increase accessibility to handsink.