INSPECTION REPORT Health Protection BWOI-CCRSHQ

PREMISES NAME A&W #0543		Tel: (604) 463-5712 Fax:
PREMISES ADDRESS 100 - 22805 Lougheed Hwy Maple Ridge, BC V2X 2V7		INSPECTION DATE March 22, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 25, 2022
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: High (≥30) Total Score = 39

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Final rinse temperature below the minimum of 71c. Only 68c to 69c was recorded by peak holding thermometers. Dishwasher was tuned off at time of inspection. Corrective Action(s): Rewash all utensils using the 3 compartment sink method. Dishwasher cannot be used until repaired. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Open bag of sugar observed in dry food storage room Corrective Action(s): Once opened, place into a container with a tight fitting lid. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dust/debris build up observed on pop dispenser units. Corrective Action(s): Clean as directed Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher pressure gauge observed to be reading too low at 4 to 9psi. Wash temperature LED display gauge observed to be not displaying temperature properly. Corrective Action(s): Contact technician to repair dishwasher Violation Score: 15 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Floor tile damage observed in front of fryer unit in food preparation area. Corrective Action(s): Repair/replace damaged floor tiles Violation Score: 3

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

Comments

*Recommend purchasing a peak holding thermometer to verify that the proper final rinse temperature of the dishwasher is being reached at utensil level. Testing the wash water temperature with a temperature label will not show whether or not the final rinse water was being properly dispensed onto all contact surfaces especially if the pressure is not adequate Monitoring logs being maintained Hot holding at >60c Quat sanitizer at 200ppm. Wiping rags stored in quat sanitizer when not in use. All cold holding equipment cold holding at <4c.