INSPECTION REPORT Health Protection LKIM-BFENW5

PREMISES NAME A&W #749		Tel: (604) 468-9791 Fax: (604) 468-9795
PREMISES ADDRESS 1408 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE August 26, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Roger Milad		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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

NO VIOLATIONS OBSERVED: - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Proper cooling methods observed - Cooked onions at temperatures of less than 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Three functional sink plugs available for use - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution dispensing from unit at concentrations of greater than or equal to 200ppm QUAT - Proper re-heating methods observed for previously cooked food items - items (cooked onions) transferred from cooler unit to grill prior to hot holding unit; Gravy hot water used and hot held at 74 degrees Celsius - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items - Good staff hygiene observed (hair nets) - Vegetable chopper stored in good sanitary condition - Staff observed to wash hands on multiple occasions - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: Bun delivery is in hallway next to storage room 7. This is standard practice for food delivery to be deposited in this location. This area is not suitable for storage as it is unprotected from pests. Inquire with food supplier if buns can be delivered directly into storage room 7