A & W
235 Hwy 3 Princeton BC V0X 1W0 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan on site.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - front under-counter cooler measured at 6.6C - perishable product removed during inspection; please ensure cooler is able to reliably hold foods at 4C or colder before re-stocking with perishable foods
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - prep walk-in cooler measured at 6C - only containing vegetables, but all coolers should be a 4C or colder - fryer greasehood filters need more frequent cleaning to eliminate the dripping of grease back down onto the grill - floors are slippery - possibly from intermittent leak of fryer (repair being investigated); please look into containing the leak and then work on de-greasing your floor
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - hot water measured at 73.3C - this is excessively hot water and can cause scalding. Please look into getting hot water temp into the 50-55C range
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - floor of kitchen walk-in cooler is corroded and perforated, so it is not cleanable. Please repair/replace floor of this cooler to a durable cleanable surface
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - front display cooler reading 7C and compressor is at maximum setting; please stop storing perishable foods in this cooler until it can reliably hold foods at 4C or colder
- F1.7 Are foods protected from contamination?
- Observation(s): - back walk-in freezer has frozen condensate under left side and on to boxed juice and mugs; please discard all boxes of juice that are showing signs of absorbed water. Do not store anything under this part of the evaporator unit until it is fixed
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - all hydrogen peroxide dispensers not at effective concentration as there are no test strips available to staff to check the concentration; please do not use as a sanitizer and continue using your quat ammonia as it is at effective concentration as it is being checked
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - floor of walk-in cooler storing tomatoes, lettuce, etc. (behind grill) needs floor to be washed as there is mould growing under the racks - all hydrogen peroxide dispensers not at effective concentration as there are no test strips available to staff to check the concentration; please do not use as a sanitizer and continue using your quat ammonia as it is at effective concentration as it is being checked
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - entire kitchen floor has stagnant water in specific areas that appear to have been left to sit for too long as there is a build-up evident in this sitting water.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - grease hood over grill in need on cleaning as one filter is not fitted properly to help promote air flow
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please have your food safety plan readily available for review
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - given the condition of the floor in your kitchen, it is essential to be able to review the cleaning plan and the monitoring checklists
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - key food prep staff do not have FoodSafe certification - recommend bringing in an instructor to teach all staff at once to help ensure all staff have current certification
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - front under-counter cooler blowing warm air and not in use; please ensure it can reliably keep foods at 4C or lower before putting back into service
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - please ensure prep line inserts are also changed-over with the foods (i.e., do not just top-up inserts)
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): - back walk-in freezer showing ice build-up from fan unit line-set; please remove ice and address underlying cause
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please ensure food safety plan is readily available for review
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please ensure sanitation plan is readily available for review
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - front cooler reading 8C - please repair - please ensure two-hour holding time for non-temp controlled foods are observed with proper documenting/tracking using your standard operating procedure (i.e., the condiment tracking sheets)
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - all walk-in fan units need cleaning
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - back door needs new sweep for rodent control
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): - hand sink by dishwasher needs soap dispenser replaced
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - food safety plan not readily to staff
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - sanitation plan not readily available
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The quat sanitizer dispenser was dispensing solution out at 0 ppm. Until it is fixed, staff are making up the sanitizer manually to ensure they are using it at 200-400 ppm.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Broken scoop for onion ring batter was observed, please get a new one.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Cooler 2 is above 4 deg C- keep temperature logs to monitor
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
0 infractions