INSPECTION REPORT Health Protection LQUN-BH7PNZ

PREMISES NAME A&W #0512		Tel: (604) 942-1838 Fax:
PREMISES ADDRESS 2536 Shaughnessy St Port Coquitlam, BC V3C 3G2		INSPECTION DATE October 22, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Amy Wan		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods in Cooler #2 had a temperature of 7C. This is unsafe as bacteria will grow rapidly to large numbers, that will make people sick. Corrective Action(s): Immediately relocate all perishable food items into a working cooler, and/or discard all perishable food items that have been stored in Cooler #2 longer than 2 hours. During the inspection, staff relocated perishable food items into a working cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Cooler #2 had an air temperature of 9C as per max/min thermometer. The cooler must maintain 4C or colder at all times to slow bacterial growth in food. 2) The handle of cooler #2 is not secured to the door and is wrapped in tape. Tape is not food grade, nor cleanable. Corrective Action(s): 1) Immediately remove all perishable food items (eggs, cheese, dairy products, cut veggies, etc.) from the cooler and store in a working cooler. Lower the temperature of the cooler so it can maintain 4C or colder at all times. Take temperature reading throughout the day to determine if equipment is working properly during the "worst situation" (high volume times). During the inspection, the perishable foods were relocated to a working cooler. 2) Replace the door handle with a new one and secure it to the door. **Correction date: Nov. 1/19** Violation Score: 3

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers were 4C or colder; freezers were -18C or colder; hot holding units above 60C; thermometers present; and temperatures recorded at the beginning of each day. It is recommended to record temperatures throughout the day to get a "worse case scenario" picture, to determine if equipment is working properly. - High temperature dishwasher rinse cycle had a temperature of 72C at the plate's surface, as per max/min thermometer. Test strips present and used daily for monitoring. - Quats sanitizer in cloth buckets was 200ppm. Test strips present. - AHP sanitizer also present for customer seating surfaces, test strips available. - All foods are stored in food grade containers; covered; labeled; date coded; foods stored in groups with proteins separate or below RTE foods; and foods store 6" off the floor on shelves, racks, or platforms. - No expired foods in use. FIFO rules being followed. - General sanitation level is good. Exhaust canopy is clean, please keep records on-site of when it has been professionally cleaned, and when the next cleaning/service is due. - No signs of pests. - The fire suppression system requires to be maintained, as per the service sticker (July 2019). Call a company in to complete this. - FoodSafe certified staff present.