INSPECTION REPORT Health Protection JCRH-CPQVPT

PREMISES NAME A&W #0795		Tel: (604) 423-3706 Fax:
PREMISES ADDRESS 6 - 8605 Glenlyon Pky Burnaby, BC V5J 0B9		INSPECTION DATE March 8, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bal Mann		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

- Premises and equipment maintained in a sanitary condition - Handsinks in food prep/service area and customer area were supplied with liquid soap and paper towel. - Observed frequent handwashing by foodhandling staff. - Staff/public washrooms maintained in sanitary condition and supplied with liquid soap and air dryers - All coolers were operating at 4C or below and freezer were maintaining products in a frozen state. - Temperatures checked. - 2 door reach in cooler 2C - Single door reach in cooler 2C - Drawer cooler 3C - Undercounter cooler (front service) 2C - Milk/cream dispenser 4C - 2 door reach in freezers -12C, -21C - Chest freezer (burger patties) -21C - Drawer freezer -9C - Hot holding units were maintaining potentially hazardous foods at > 60C. Burger patties 67C; onions 61, gravy 63C - Time tracking in place for condiments/toppings - High temperature dishwasher was operational and met required sanitizing temperature. Final rinse measured 79.6C at dish surface. - Quats sanitizer from dispenser at 2 compartment sink was 200ppm. Test strips present for checking concentration. - In use wiping cloths kept in quats sanitizer solution in sani pails. Concentration measured 200ppm. - Food was stored in a manner to prevent contamination. Food products are wrapped/covered. Dry goods were organized and stored on shelving. - No signs of pest activity noted at the time of the inspection. Pest control contract in place with monthly service. - Food safety check completed daily which includes checking equipment temperatures, cooking temperatures, dishwasher temperature and sanitizer concentration. Records present and complete/up to date. Corrective action taken is recorded when issue is identified. *Small drip/leak present in cabinet under coffee machine. Water is being collected in container. Leader reported Maintenance has been notified and the part to complete the repair is being obtained. Ensure moisture damage on cabinet is also repaired so that the surface is in good repair and smooth and washable.