INSPECTION REPORT Health Protection 253192

PREMISES NAME A&W Restaurant #0786		Tel: (604) 553-4033 Fax:
PREMISES ADDRESS D - 7855 Kingsway Burnaby, BC V3N 3E4		INSPECTION DATE July 11, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sukhi Bains		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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - In use utensils are not frequently washed and sanitized. - Staff says they are rinsed every 1 hour. Corrective action - All in use utensils must be washed AND sanitized every 4 hours. This is to prevent from microbial growth and food contamination. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: - Dust build-ups noted in the fan in walk-in cooler (cooler #1) Date to be Corrected By: inmediately Corrective action - Frequently clean dust in fan so that the food is protected Corrective Action(s): Violation Score: 3

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

Comments

General: - all handsinks accesible with hot and cold running water, soap and paper towel (or hand dryer). - cooler #1 = 1 degrees C - cooler #2 = 3 degrees C - cooler #3 = 0 degrees C (top), 3 degrees C (bottom) - cooler #4 = 4 degrees C - freezer #1 = -16 degrees C (food in frozen state) - freezer #2 = -15 degrees C (food in frozen state) - freezer #3 = -16 (top), -13 degrees C (bottom) (food in frozen state) - white freezer under hot-holding unit = -18 degrees C - cup freezer = -14 degrees C (food in frozen state) - dishwasher final temperature on plate = 71.8 degrees C - 3 sanitizer bucket noted with 200 ppm QUATS ---> timer set to change every 2 hours - hot holding units > and/or = 60 degrees C ---> all meats and gravy sauce > and/or = 60 degrees C - Room-temperature holding ---> bacon are time tracked for 1 hour and discarded after ---> condiments are time tracked - general sanitation satisfactory - Frequent handwashing of staff noted. - permit noted - FoodSafe Level 1 available - Pest control reports available (no issue noted) - Dry storage is clean and easily accessible.