A & W
1402 Main St Penticton BC V2A 5G5 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature mechanical dishwasher: 67.5°C at dish surface Dishwasher gauge appears not to be working • Dishwasher must reach 71°C at minimum at dish surface. Dishwashing must occur using the 3 compartment sink method until dishwasher is serviced and reaches a minimum temperature of 71°C at the dish surface • Waterproof thermometer is to be purchased to monitor the operating temperature of the dishwasher. Test at least once daily and record
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer QUATs needs to be maintained at 200 ppm or above
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer buckets less than 200ppm QUATS. Sanitizer from dispenser is at correct concentration.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): No soap present at back handwashing sink.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): - please log the cooling of your grilled onions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - food prep inserts not mechanically cooled do not appear to have a definite rotation schedule - pancakes observed stored at room temperature in a covered insert with a use-by date of two days; please store pancakes at 4°C or lower unless it can be shown that it is a non-potentially hazardous food
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - please ensure all food inserts are covered with hard lids, e.g., insert with cheese in double-drawer cooler opposite walk-in cooler door
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - walk-in freezer has open electrical box and has ice build-up of below drain line and refrigerant line-set - general premises needs annual cleaning, e.g., walk-in cooler has bowl of macaroni on floor under shelving, varnished wood shelving showing dirt build-up, grease under grill
- 3 - Are proper cooling procedures followed?