INSPECTION REPORT Health Protection RSHA-B9BT8P

PREMISES NAME Arby's (Tsawwassen)		Tel: Fax: (604) 588-5484
PREMISES ADDRESS 402 - 4890 Canoe Pass Way Tsawwassen, BC V4M 4G8		INSPECTION DATE February 12, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Daljit Rai		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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Temperature Control: Temperature logs reviewed. Internal temperature monitoring discussed. Cooking temperature are to be forwarded to my attention for review. Corporate food safety policies and procedures are required to be on site and accessible by all managers. - Manual Dishwashing: (Quat sanitizer): Ensure all food contact surfaces are cleaned and sanitized after use or on a timely manner. (ie: tongs/spatulas) All items are to be kept stored in a sanitary manner. - Wiping cloth storage: Cloths are to be kept completely submerged in a sanitizer at all times. Monitoring required. Solution is to be changed on a routine basis. - Food Storage: Two drawer cooler shelving recommended. - Sanitary Facilities: Single use towels are to be kept stored in dispensers at all times. - Chemical Storage: To be kept separated at all times. - Staff Hygiene: Discussed. - Sanitation: Facility is to be kept clean and organized at all times. Routine cleaning of "hard to reach" areas is to be conducted. All items are to be stored in designated areas. - Structurally: Wall cover on electrical outlet still pending. - Equipment: All equipment is to be certified on site. - Meat slicer cleaning and disinfection discussed. - Pest Control: Monitoring program is required to be on site. A copy of the Pest Control reports are to be kept on site for review. - Garbage, Recycling and Composting Disposal: All items are required to be stored in covered, rodent proof containers. - Food Safe: Trained staff is required to be on site at all times. Expiry dates discussed. - Corporate Food Safety Plan and Sanitation Plan is to be kept on site for reference. Staff are to be properly trained according to policies and procedures.