INSPECTION REPORT Health Protection MBEK-B33QDU

PREMISES NAME A&W Restaurant #0789		Tel: (604) 385-0410 Fax:
PREMISES ADDRESS 170 - 2332 160th St Surrey, BC V5Z 0R5		INSPECTION DATE July 27, 2018	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) George Psefteas		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In the operator's absence, no staff on duty had FOODSAFE Level 1 or its equivalent. Corrective Action(s): Ensure that in the operator's absence, at least one staff member on duty holds a valid FOODSAFE Level 1 certificate, or its equivalent, at all times. This is a regulatory requirement. Additional staff should be FOODSAFE Level 1 trained (or equivalent) in the case that the operator is not on site. Date to be corrected by: July 28, 2018. Violation Score: 1

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

Comments

Routine inspection conducted: - Front under counter cooler (milk/cream) at 3 degrees C - Cooler #1 (under counter) at 4 degrees C - Cooler #2 (2-door) at 2 degrees C - Cooler #3 (2-door) at 2 degrees C - Glass/ice cream freezer at -12 degrees C - Grill meat freezer at -19 degrees C - Freezer #1 (under counter) at -7 degrees C. Note: In frequent use at time of inspection. - Freezer #2 (1-door) at -13 degrees C - Freezer #3 (2-door) at -15 degrees C - Freezer #4 (2-door) at -13 degrees C Note: Ensure that freezers are maintaining foods at temperatures of -18 degrees C or less - Hot holding internal temperatures (gravy, left and right hot holding units) at 60 degrees C or more. Hot holding units also operate on a timer system. - Final internal temperature of cooked patties was measured at 74 degrees C or more. - Food is covered and well organized - Condiments within times listed on time tracking sheet - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Multiple staff members were observed to be washing hands properly. - Staff wear clean clothing and hair restraints - High temperature dishwasher measured 77 degrees C at utensil surface during final rinse (minimum 71 degrees C) - Equipment and utensils stored in sanitary condition - Quaternary ammonium compounds (quats) sanitizer measured at 200 ppm in labeled buckets with wiping cloths, a labeled spray bottle, and at 3-compartment sink dispenser. Test strips available. - Three sink plugs available at 3-compartment sink for manual ware washing - Temperature and sanitation records maintained - No signs of pest activity observed. Pest control program in place. - Washrooms maintained in clean condition - Permit posted at front