INSPECTION REPORT Health Protection RSHA-BL8SC8

PREMISES NAME A&W #0624		Tel: (604) 948-3144 Fax:
PREMISES ADDRESS 402 - 4949 Canoe Pass Way Tsawwassen, BC V4M 0B2		INSPECTION DATE January 27, 2020	TIME SPENT 1.5 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Towel dispenser (kitchen prep sink) not properly functioning or secured. Corrective Action(s): Replace and secure new dispenser asap. Violation Score: 3

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

Comments

- Temperature Control: Monitoring is being conducted. Temperature audit 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 - higher shelving) - Mechanical Dishwasher: High Temp: Ok. - Wiping cloth storage: Use 200ppm Quats solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. Limit the number of cloths being used at any given time. - Food Storage: Stock rotation discussed. Products are labelled/dated. Produce washing discussed. - Sanitary Facilities: Ok. - Chemical Storage: Ok. - Staff Hygiene: Discussed. - Pest Control: Monitoring is required to be conducted. No signs noted this date. - Structurally: No concerns noted. - Commercial Equipment is to be cleaned and disinfected according to the manufacturers specifications. - 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 at all times. Cleaning of hard to reach areas discussed. (ie: behind/under equipment - deep fryers, behind/ontop of dry storage racks) Ensure routine cleaning schedules are established and being followed. All spills are to be cleaned up asap. facility is required to be kept clean and organized. Any unused items/equipment are to be removed to free up space. - 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.