A & W
116B-300 Riverside Dr Penticton BC V2A 9C9 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit could not be found on site. *Ensure to post Permit in location for public view.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Concentration of sanitizer storing wiping cloths is not strong enough - needs to be refreshed. Dishwasher sanitizing cycle is just reaching temperature - door latch feels a bit loose - monitor and service/repair if required.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.6 Are the FOODSAFE training requirements being met?
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Front line inserts (pickles, cheeses, mayo-based condiments etc) measured at 21-25C at the time of inspection. Inserts are not refrigerated and items were being stored at ambient temperature in excess of 2 hours. PHF time/temperature tracking sheet is available, but was not being followed - CDI Operator voluntarily discarded product. 2. Eggs were being stored at ambient temperature by the grill. Measured at 24-26C in excess of 2 hours at the time of inspection - CDI Operator voluntarily discarded foods. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Use the tracking sheet as needed. Portion out amounts needed for anticipated rushes. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. If the above tracking method is insufficient to maintain proper time/temperature control, a refrigeration unit that can consistently maintain foods below 4C will need to be installed.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Sanitizer solutions with cleaning cloths x2 had insufficient sanitizer at the time of inspection. Sanitizers must be at the appropriate concentrations (bleach 100 ppm, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Verify concentrations with test strips. Refresh solutions as needed.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Dishwasher door was being held closed with a pliers during cycles. Worker stated that door was loose and would sometimes unexpectedly open during cycles and pliers were used to keep it closed. Fix the dishwasher door. Ensure that equipment onsite is fully functional and capable of carrying out their intended functions properly.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): See F1.4
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1. Dishwasher final rinse temperature was only being checked and recorded once a week. Monitor and record the dishwasher final rinse temperature at least twice daily. Take corrective actions as necessary.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
3 infractions
- 11.3 - Are foods stored in appropriate containers?
- Observation(s): bag of sugar by back door needs to be put in pest proof containers once open
- 13.4 - Are hand washing stations easily accessible?
- Observation(s): hand sink next to the dishwasher has a cart stored infront of it, ensure hand sink is easily accessible and kept clear at all times.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): ensure bacon and cheese left at room temperature is discarded if they are sitting longer than 2 hours. it may be best to mark time product has been taken out of the fridge
- 11.3 - Are foods stored in appropriate containers?
- Monitoring
0 infractions
- Monitoring
0 infractions