INSPECTION REPORT Health Protection DSOG-BB4UQ7

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 April 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Raymond Sandhu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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

- General sanitation is good. - The handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels. - Glasswasher achieved 71.9C at the plate's level during the final rinse cycle. - 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 presoaked wiping cloths at 200ppm QUAT concentration 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. A professional pest control implements pest control system. - FOODSAFE equivalent trained staff on duty. Verified at the time of the inspection. Temperature control: - All coolers in the kitchen maintained at 4C - Walk in cooler = 4C - Cold foods (ie sliced tomatoes, cheese slices, lettuce, onions) in the sandwich prep table are time stamped. All within expiration times. - All freezers < -18C - Hot holding units (meats, chicken, gravy) > or = 60C. - Daily temperature logs were available at the time of the inspection and kept up to date.