INSPECTION REPORT Health Protection ACLK-AYTLJN

PREMISES NAME A&W #0551		Tel: Fax:
PREMISES ADDRESS 5725 Vedder Rd Chilliwack, BC V2R 3N4		INSPECTION DATE May 14, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kim Konias		NEXT INSPECTION DATE May 18, 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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Measured high temperature dishwasher at 68.3C at plate surface during rinse cycle. Dishwasher was ran 3 times. Corrective Action(s): Use manual dishwashing method in 3-compartment sink and ensure items are soaked in a chemical sanitizer for 2 minutes. Operator uses thermolabels every Tuesday to measure dishwasher temperature. 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: Observed high temperature dishwasher at 68.3C at place surface during rinse cycle. Corrective Action(s): Repair high temperature dishwasher to ensure a minimum temperature of 71C is reached at place surface during rinse cycle by May 18 Violation Score: 3

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

Comments

Notes: -Quatz dispenser and sanitizer buckets with cloths at 200ppm quatz -Condiments and burger fixings are time marked with two hour expiration times on a log -Temperature logs are kept for dishwasher, coolers, freezers and hot holding items -All coolers at 4C or less -All freezers at -18C or less -Hot Holding (gravy) measured at 60.2C -Pest control services in place. No evidence of pest activity at time of inspection -All hand sinks had the following: liquid soap, paper towel and hot/cold running water -Food within walk in cooler was covered -Food stored 6 inches above ground or greater