INSPECTION REPORT Health Protection 244149

PREMISES NAME A&W #0342		Tel: (604) 517-1191 Fax:
PREMISES ADDRESS 1355 Lougheed Hwy Coquitlam, BC V3X 6P9		INSPECTION DATE May 16, 2019	TIME SPENT 2.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 16, 2019
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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The concentration of QUATS santizer inside the sanitizer bucket is 50ppm. An adequate concentration of QUATS sanitizing solutions is important to remove bacteria present on wiping cloths and food contact surfaces. Date to be corrected by: Corrected during inspection Corrective Action: Ensure the concentration of QUATS sanitizing solution is 200ppm at all times. Use QUATS test strips to verify the concentration of the sanitizing solution. The operator has corrected this violation. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): The door at the back of the kitchen is open. Pests could enter the premises. Date to be corrected by: Corrected during inspection Corrective Action: Ensure the door at the back of the kitchen is closed at all times to prevent pest entry. The operator has corrected this violation. Corrective Action(s):

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

Comments

GEN- 1) Administrative - Permit to operate is posted in a location visible to the public. - Operator and staff on duty have FOODSAFE Level 1 - Temperature logs are used on a daily basis 2) Handwash stations and employee hygiene - All handwash stations are unobstructed - All handwash stations are supplied with hot and cold running water, liquid soap, and paper towels - Employees demonstrated excellent personal hygiene practices. Hair nets and clean clothing are worn when staff are on duty. - Employees wash their hands frequently. 3) Temperature of coolers, freezers, and hot holding units - Walk in cooler at 1.7C - Front cooler at 1.8C - Upright cooler at +1.5C - Walk-in freezer at -18.2C - Upright freezer #1 at -18.0C - Upright freezer #2 at -18.0C - Chest freezer at -18.0C - Hot holding unit containing gravy at 68.3C - Hot holding unit containing meat/veggie patties between 65C to 70C 4) Sanitation - Temperature of the high temperature dishwasher reached 72.5C at the plate level (final rinse cycle) - Concentration of QUATS sanitizing solution from the sanitizer dispenser by the 3 compartment sink is 200ppm. - Ventilation hoods are kept in a sanitary condition - No signs of pest activity observed at time of inspection - All equipment is made of food grade material and kept in good working order - Equipment are cleaned and sanitized after each use (eg. grills) - Equipment that are used continuously are cleaned and sanitized every 4 hour (e.g. slicers) - General sanitation of the facility is satisfactory. 5) Storage - Cleaning agents are clearly labelled and stored separately from food products - Food products are stored at least 6 inches off the ground - Food is protected from contamination, and labelled with date indicating when food should be used by - Dry storage room is organized 6) Additional comments - Floors are smooth, non-absorbent, and easy to clean - Light bulbs are protected by a shatterproof cover - Thermometers are in good working order - Thermometers are present inside every cooler and freezer - Washrooms available for customers have hot and cold running water, liquid soap, and paper towels