INSPECTION REPORT Health Protection JCHW-CWCRTK

PREMISES NAME A&W Restaurant #0767		Tel: (604) 861-5522 Fax:
PREMISES ADDRESS 101 - 16033 108th Ave Surrey, BC V4N 1P2		INSPECTION DATE October 6, 2023	TIME SPENT 0.66 hours
OPERATOR (Person in Charge) Amy Wan/Kendra Holmgren		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual slicer was found to have a dried tomato seed on the blade. Corrective Action(s): Ensure slicer is properly washed and sanitized to prevent potential cross contamination. Ensure slicer is properly soaked and scrubbed as needed. Slicer was washed and sanitized at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handwash station did not have any single use paper towels. Facility is awaiting stock. Corrective Action(s): Ensure handwash stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Napkins were placed by the back handwash station at the time of inspection. 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

-Upright coolers were at 3C/4C. -Front under counter cooler was at 2C. -Onion ring cooler was at 4C. -Upright freezers were at -18C. -Burger freezer was at -21C -French fry freezer was at -12C. -Dairy dispenser currently not in use. -Hot holding units and gravy well were greater than 60C. -Beef patties were cooked to greater than 71C prior to serving. -Foods stored at ambient temperature time tracked. Foods items are discarded based on the food safety plan. -Temperatures checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 75C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Quats sanitizer dispenser at the 3-compartment sink was at 200ppm. -Sanitizer pails labelled and changed every 2 hours. Sanitizer was at 200ppm. -General food storage practices satisfactory at the time of inspection. Foods stored off the ground and protected from potential contamination. -General sanitation satisfactory at the time of inspection. Ensure the door seal on the front under counter cooler is maintained in a clean and sanitary condition. -Facility serviced by a professional pest control operator on a monthly basis. No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and air dryer. -FOODSAFE Level 1 equivalence valid until 30-Apr-2028. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.