A & W
1847 Trans-Canada Hwy E Kamloops BC V2C 3Z7 · Restaurant - Food Service
11 inspections
- 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): Mechanical dishwasher did not reach sanitizing temperature of 71°C at plate after four cycles. Operator placed a service call during the inspection. Until the dishwasher is repaired, all dishes must be sanitized using the dispensed sanitizing solution used in manual dishwashing procedures.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Gap was observed across the broken bottom tiles on the center wall in the kitchen. This may act as potential point of entry or breeding ground for pests. Corrective action: • Seal the gap across the broken bottom tiles.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): • Witnessed staff member mop the floor and then put food items from the warmer into bag and hand to customer without washing hands. Hands must be washed after cleaning or handing money, and before handling food.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- 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 solution concentration in wiping cloth containers were measure at less than 100 ppm. For sanitizing food contact surfaces, the solution must be at 200 ppm. The manager replaced new sanitizer solution immediately. • Ensure sanitizer solution in the containers are being changed frequently. The cloth can bind Quats sanitizers and lower the concentration. Test the solutions with test strips regularly to ensure they are maintaining the proper strength of sanitizer to effectively kill microorganisms.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- 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
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) The broken floor tiles in front of the deep fryer must be replaced; grease/oil is accumulating under the tiles. Correct by March 1, 2017. b) The lighting in the Walk-in cooler and freezer must be improved. The lighting in the walk-in cooler and walk-in freezer must have an intensity of 110 Lux, at the time of inspection the lighting ranged 2-44 Lux in both units. Install higher wattage bulbs?. Correct by March 1, 2017. • F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises. • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) The broken floor tiles in front of the deep fryer must be replaced; grease/oil is accumulating under the tiles. Correct by March 1, 2017. b) The lighting in the Walk-in cooler and freezer must be improved. The lighting in the walk-in cooler and walk-in freezer must have an intensity of 110 Lux, at the time of inspection the lighting ranged 2-44 Lux in both units. Install higher wattage bulbs?. Correct by March 1, 2017.
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Note; At the time of inspection the dishwasher was put through a series of wash/rinse cycles. At the end of some of the wash/rinse cycles the rinse water in the washer was brown; ensure that all dishes (e.g. coffee cups) are rinsed prior to going into the washer. The dirty wash water from the wash cycle should drain before the rinse cycle activates, and the end of the rinse cycle there should only be clean water. If water on dishes is brown/dirty at the end of the final rinse cycle check that the dirty wash water is draining properly before the rinse cycle activates, and that any screens are kept clean and free of debris. At the time of inspection the rinse cycle temperature was above the minimum of 82 C (180 F).
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions