INSPECTION REPORT Health Protection DSOG-AYDQDU

PREMISES NAME Pattullo A&W		Tel: (778) 395-2233 Fax: (778) 395-2203
PREMISES ADDRESS 12808 King George Blvd Surrey, BC V3T 2S6		INSPECTION DATE May 2, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Raymond Sandhu		NEXT INSPECTION DATE May 09, 2018
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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The high temperature mug washer is broken, not in use at the time of the inspection. Corrective Action(s): Fix the mug washer and ensure that its sanitizing temperature reaches min 71C at the plate's level. In the meantime, manually wash all equipment, utensils, and food contact surfaces using Quat sanitizer at 200ppm concentration. Correct by: One week. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: The upright cooler adjacent to the handwashing station lacked an accurate thermometer. The thermometer was broken at the time of the inspection. Corrective Action(s): Provide a working thermometer inside this cooler. Correct by: Immediately. Violation Score: 1

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

Comments

- General sanitation is good. - All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels. - All coolers (upright, undercounter, two drawers) < or = to 4C. Note: All cold PHFs in the sandwich line were time stamped. - All freezers (upright, chest) < or = to -18C. Significant build up of ice inside. Defrost cycle recommended. - All food items are stored in plastic insert containers with lids or wrapped in plastic wraps. - All hot holding units (steam, gravy, chicken) > or = 60C. - Three compartment sink available for manual dishwashing. Quat sanitizer available at 200ppm concentration. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Ensure to keep the sanitizing compartment free of any dirty utensils and plates. This compartment is designated for sanitizing purpose only. - Surface sanitizer available in designated buckets with wiping cloths at 200 ppm Quat solution in front/back of the kitchen. - Dry storage area has adequate space and wire racks. Dry food items stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. - FOODSAFE trained staff on duty.