INSPECTION REPORT Health Protection ZDER-BFVUYL

PREMISES NAME A&W #0173 (Lougheed Mall)		Tel: Fax:
PREMISES ADDRESS CRU909 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE September 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Adieba Mirbaz		NEXT INSPECTION DATE September 17, 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 = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Middle handsink blocked by 2 plastic containers during drying. Corrective Action(s): Ensure all handsinks are free of obstructions to allow for proper handwashing for staff. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Dishware stacked high out of 3rd compartment of 3 comp sink to dry. 2. 2 large plastic containers drying in middle handsink 3. Cutters/ slicing equipment stored under 3 comp sink directly on top of grease trap Corrective Action(s): 1. Ensure all dishes are dried properly on drying racks and not in 3 comp sink. Re-organize the dishpit area to accommodate the drying space required. 2. Do not dry or store anything in the hand sink. Re-located dishes requiring drying. 3. The grease trap is not a suitable surface to store clean dishware or equipment. Re-locate the storage of these equipment to a sanitary area away from possible contamination. Correction date: 1 week Violation Score: 9

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

Comments

Routine: -Handsinks supplied with hot & cold water, liquid soap and paper towel and free of obstructions(*exception noted above) -Fries freezers: - 8 C / -14 C -Raw meat freezer: - 12 C -Standing cooler: 4 C -Standing freezer: - 9 C -Front beverage cooler drawers: 4 C -Back storage 2 door cooler: 3 C -Back storage freezer: -10 C -Hot holding unit: 65 C - 81 C -Gravy hot hold: 67 C -Condiment toppings held at room temperature at prep table and discarded every 4 hours *written monitoring system in place -Sanitizer buckets and dispenser noted at 200 ppm QUATS -No signs of pest activity noted during inspection - pest control devices onsite - serviced monthly -General sanitation satisfactory Required attention: Space is tight in parts of the back prep, storage and cleaning areas. Re-organize back of house area to be more efficient and sanitary. Review changes with EHO - business card provided