Fraser Health Authority



INSPECTION REPORT
Health Protection
RSHA-BLRT2G
PREMISES NAME
Arby's (Tsawwassen)		Tel: (604) 419-4415
Fax: (604) 588-5484
PREMISES ADDRESS
402 - 4890 Canoe Pass Way
Tsawwassen, BC V4M 4G8		INSPECTION DATE
February 13, 2020		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Daljit Rai		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Corner wall beads and floor tiles missing.
Corrective Action(s): Replace corner wall beads and missing floor tiles asap.
Violation Score: 3

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

- Temperature Control: Temperature monitoring is being conducted. Temperature log reviewed. No concerns noted this date.
- Manual Dishwashing: (Quat sanitizer): Ok.
- 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: - Use 200ppm Quats solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. Cloths are to be kept completely submerged in a sanitizer at all times.
- Food Storage: Ok.
- Sanitary Facilities: Ok.
- Chemical Storage: Ok.
- Staff Hygiene: Discussed.
- Sanitation: Facility is required to be kept clean and organized at all times. All items are to be stored in designated areas. Any unused items are to be removed to free up space. Routine cleaning of "hard to reach" areas is to be conducted. (ie: Behind/under deep fryer table)
- Structurally: Refer to Violation Notes.
- Equipment: All equipment is to be NSF certified or equivalent on site. Equipment is required to be cleaned and disinfected as per manufacturers instructions.
- Meat slicer cleaning and disinfection discussed.
- Pest Control: Monitoring is required. 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: FoodSafe trained staff are 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.